sweet potato marshmallow s’mores cookies
These healthier cookies are my new fave! Sweet Potato Marshmallow S’mores Cookies. They’re inspired by a mash-up of s’mores and sweet potato casserole topped with marshmallows all wrapped up in these cute little cookies. They are whole grain and egg free too!
This cookie is the mother of all mash-up recipes. It brings together the flavor combination of the holiday favorite sweet potato and marshmallow casserole with the ever popular s’mores in the shape of a classic jam thumbprint cookie.Replacing the jam, are three melted gooey, golden mini marshmallows nestled into a cozy sweet potato bed. A sweet sweet bed that I am going to eat! Woah, sorry I was lost for a moment. Full disclosure, I am bringing a double batch of these cookies to a cookie exchange this weekend so it is more decadent than those that I would usually share here. So when I was tinkering with the ratios in this recipe I did use more butter and sugar than I would normally use. But far less than a Toll House cookie, for example. The natural sweetness of the sweet-potato helps in that department. And these are also made with whole-grain flour and dark chocolate and to keep it all in check the portions are quite petite.
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Beard and BonnetPrint
Recipe mash-up of sweet potato casserole, s’mores and a thumbprint cookie
- 6 tablespoons unsalted butter, softened
- 2/3 cup sugar
- ½ cup sweet potato puree (see tip)
- 2 teaspoons vanilla extract
- 1 1/4 cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup turbinado sugar
- 99 mini marshmallows
- 4 ounces bittersweet chocolate, melted
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment.
- Beat butter and sugar with an electric mixer on medium-low until lightly creamed, but not fluffy, about 30 seconds to 1 minute. Add sweet potato and beat until combined. Beat in vanilla extract.
- Whisk flour, baking powder and salt in a medium bowl. While mixer is running on low speed. Gradually add in flour mixture. Mix until it just comes together as a dough. Do not overmix. If dough is tacky, refrigerate until completely cold, 2 to 3 hours.
- Place turbinado sugar in a baking dish. Roll dough into 33 balls, about 2 rounded teaspoons of dough each. Roll each ball in the turbinado sugar and place on the parchment. Press the center of each ball down with a clean thumb or finger to create an indentation for a marshmallows. Fill all the cookies with three marshmallows each, pressing down to make sure marshmallows stay in place.
- Bake until the cookies are set-up and the marshmallows are puffed and browned, 9 to 11 minutes. Cool completely before drizzling the cookies with chocolate.
tip: To make sweet potato puree, bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add 1 medium peeled and cubed sweet potato to steamer basket, cover and cook until tender when pierced with a knife 12 to 18 minutes, depending on size of chunks. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary.
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 6 g
- Sodium: 41 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
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