These Sweet Potato Casserole Cookies with Marshmallow have everything you love about the classic sweet potato casserole wrapped into a delicious cookie form! The sweetness of the sweet potato pairs perfectly with the warm spices and delicious crumble topping!
Why You’ll Love…
You’ll love how easy and delicious these Sweet Potato Casserole Cookies are! Not only are they a little bit out of the box, but they are a total crowd pleaser! This recipe is perfect to use up any leftover sweet potatoes that are still hanging around your fridge! This is a great recipe to make a couple of days before Thanksgiving to free up extra oven space for the big day!
Substitutions and Additions:
These Sweet Potato Casserole Cookies are pretty delicious all on their own, but I have a few ideas to make them even better!
Add More Crunch: These cookies are soft and cakey, but if you wanted to add some more crunch to them, I would add some crushed up graham cracker to the cookie dough!
More Spice: I love the cinnamon flavor in these cookies, but you can also add in pumpkin pie spice, nutmeg, ginger, or even a little bit of clove to enhance the flavor of these cookies!
Add Some Orange: Add a little bit of orange zest to the cookie dough for a bright pop of citrusy flavor that works delicious with the sweet potato!
If you need other make-ahead dessert ideas that are still delicious, I have all of my favorite Thanksgiving recipes here! From breakfast ideas to dessert, I have everything you need!
Equipment Needed:
Hand Mixer – To help make sure everything gets fully mixed together, I like to use a hand mixer on medium speed to whip everything together! You can also use a bowl of a stand mixer with the paddle attachment. Make sure you use a rubber spatula to wipe down the sides of the bowl so all the dry ingredients get fully mixed together.
Large Bowl – I like to use a large mixing bowl to mix the cookie dough together to make sure everything is fully combined! It’s great to have a set of mixing bowls so you can use a small bowl for the crumble and a larger bowl for the cookie dough!
Parchment Paper – This helps make sure your cookies don’t stick to the pan after baking! I use it all the time in my household!
Baking Sheets – I like to use a large baking sheet for this recipe as these cookies can spread out a bit in the oven!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a bowl, mix together butter, sugar, and brown sugar. Once the butter mixture is fully combined, then add in sweet potatoes, egg, and vanilla extract.
Step 2. After all the wet ingredients are mixed together, add in the dry ingredients.
Step 3: Scoop out cookie dough onto prepared baking sheets. Then use the back of a tablespoon or your thumb to make an indent in the middle. Fill with pecan crumble.
Step 4. Add a few mini marshmallows on top of each cookie and bake for about 10-15 minutes.
Storage Instructions:
Store these cookies in an airtight container at room temperature for about 3-4 days!
Helpful Tips and Tricks
For the sweet potato puree, I just use a baked sweet potato that I made in the microwave! You can buy bags of frozen sweet potato cubes to make things easier, I would just use a potato masher to mash up all the pieces!
If you don’t want to use sweet potato puree, you can sub in pumpkin puree to turn these into Crumble Pumpkin Cookies! That would also be delicious!
Sweet Potato Casserole is one of my favorite Thanksgiving side dish options! Putting it into cookie form just makes sense! Regardless if you top your sweet potato casserole with streusel topping, crumble or marshmallows, these cookies have a little bit of everything for everyone!
Cheers!
-Holly Michelle
Sweet Potato Casserole Cookies with Marshmallow
Equipment
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 stick Butter room temperature
- 3/4 cup Brown Sugar packed
- 1/4 cup Sugar
- 1/3 cup Sweet Potato Puree
- 1 Egg
- 2 teaspoons Vanilla
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoons Cinnamon
Crumble:
- 3 tablespoons Butter softened
- 1/3 cup Flour
- 1/4 cup Oats
- 2 tablespoons Brown Sugar
- 2 tablespoons Sugar
- 1/2 teaspoon Cinnamon
- 1/4 cup Chopped Pecans
- 1/2 cup Mini Marshmallows
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter with sugar and brown sugar.1 stick Butter, 3/4 cup Brown Sugar packed, 1/4 cup Sugar
- Then add in sweet potato puree and vanilla.1/3 cup Sweet Potato Puree, 2 teaspoons Vanilla
- To the butter mixture, add flour, baking powder, cinnamon, and salt.1 1/2 cups Flour, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt, 1 teaspoons Cinnamon
- Make the crumble by combining butter, sugar, brown sugar, cinnamon, pecans, oats, and flour. Stir together.3 tablespoons Butter softened, 1/3 cup Flour, 1/4 cup Oats, 2 tablespoons Brown Sugar, 2 tablespoons Sugar, 1/2 teaspoon Cinnamon, 1/4 cup Chopped Pecans
- Take a medium cookie scoop and place large dollops of cookie dough onto a parchment paper-lined baking sheet.
- Use the back of a spoon to make an indent in the cookie dough and top with crumble and a few mini marshmallows1/2 cup Mini Marshmallows
- Bake for about 15 minutes.
- Serve and enjoy!
