Marshmallow Sweet Potato Cookies are a delightful and soft treat that is a perfect fall treat. This sweet potato cookie recipe is made with simple ingredients and is loaded with amazing flavors.
Prep: Preheat the oven to 350-degrees F. Then, grease or line a baking sheet with parchment paper or a silicon mat.
Cookie Dough: In a medium bowl, combine the flour, cinnamon, baking powder, salt, and baking soda. Mix well and set aside.
In a separate large bowl, mix together the butter, brown sugar, granulated sugar, and vanilla extract. Then add in the sweet potato puree and stir well. The mixture will be loose and slightly lumpy.
Next, add the flour mixture to the bowl with the sweet potato mixture. Combine thoroughly making sure to scrape the sides in the process. The dough should be thick and easily shaped into balls.
Proceed to scoop a spoonful of the cookie dough and gently form into a ball. Place 1 ½ to 2 inches apart from each other onto the lined baking sheet. Lightly press down on each cookie.
Bake: Partially bake the cookies in the preheated oven for 10-13 minutes, until the cookies are slightly firm to the touch but not quite finished in the center.
Using a pair of scissors, cut the large marshmallows in half. Remove the baking sheet from the oven, and carefully place ½ of a marshmallow, sticky side down, onto the top of each cookie.
Then return the pan to the oven, and bake the topped cookies for an additional 5-7 minutes until the marshmallows are lightly toasted.
Once they are done baking, remove from oven and sprinkle the top of each cookie with ground cinnamon. Serve and enjoy!