Author Notes: These are so delicious for the holidays. With Sweet Potato and winter spices they are so yummy! My 2 year old son and I recently took a trip to Telluride, CO. I was inspired to make these yummy, gooey, crumbly Sweet Potato cookies. Butter, sugar, sweet potatoes and chocolate. What could be better!!
—Marla
Makes: about 24 cookies
Ingredients
-
1/2
cup Unsalted Butter, Softened
-
1
Large Egg
-
1/2
cup Pure Maple Syrup
-
1/2
cup Brown Sugar (You can also sweeten with all Maple Syrup or all brown Sugar)
-
1
tablespoon Vanilla Extract
-
2
cups Unbleached A/P Flour (or 1 Cup Whole Wheat Pastry Flour and 1 Cup Unbleached A/P Flour)
-
1/4
teaspoon Salt
-
1/2
teaspoon Baking Soda
-
1
teaspoon Pumpkin Pie Spice or Cinnamon
-
1
cup Mashed Sweet Potato
-
12
ounces Good Quality Semi Sweet Chocolate Chips
Directions
- Preheat oven to 350?F, lightly grease baking sheets.
- Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.
- In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
- Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined. Stir in Sweet Potatoes and Chocolate Chips.
-
Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.
Bake for about 15-18 minutes, until cooked thorough and tops of cookies are golden. (At 10,000 feet in Telluride these cookies took quite a bit longer to cook through, about 19-20 minutes. Use your judgement and taste preference to determine baking time.) -
Let cool about 5 minutes and place on cooling racks.
Dust with powdered sugar.
Munch Away!!!