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These sweet potato casserole cookies combine all the flavors of the classic Thanksgiving dish! A sweet potato cookie spiced with cinnamon and topped with toasted marshmallows and pecans.

Sweet potato cookies topped with pecans and toasted marshmallows lined up on a baking sheet

Sweet Potato Casserole Cookies Overview

I first created this recipe back in 2012, my second year of blogging. I wanted a unique Thanksgiving dessert that was a little different from the traditional offering while still sticking with the theme. 

Sweet potato casserole cookies combine all of the flavors from the favorite Thanksgiving side dish. The cookie base is a super soft sweet potato cookie made with dark brown sugar and cinnamon. And then after the cookies are baked I topped them with pecans and mini marshmallows which I then place under the broiler to toast them up. 

These are one of my favorite cookies in the holiday cookie recipes series! They look adorable on a dessert table and are sure to be a hit!  

How to Make Sweet Potato Casserole Cookies

Step 1: Make the Sweet Potato Cookie Dough

The cookie dough for the sweet potato cookies is a super soft dough. It is very similar to  the dough for my pumpkin cookies with cream cheese frosting. 

This cookie dough does also call for shortening. This keeps the cookies ultra soft and keeps them from spreading out. You can substitute butter for the shortening but be aware that the cookies will likely spread more and won’t be quite as soft. 

Step 2: Bake the Sweet Potato Cookies

Scooping sweet potato dough onto a parchment lined baking sheet

Scoop the sweet potato cookie dough onto parchment lined baking sheets. I like to use about 2 1/2 TBSP per cookie. The cookies will not spread out so you can press down on them a bit if you want them to be a little thinner. 

Step 3: Top the Cookies with Pecans and Marshmallows

As soon as the cookies come out of the oven, add some pecans on top and then top with a few mini  marshmallows. Gently press the toppings into the tops of the cookies, being careful not to burn yourself. 

Step 4: Broil the Topping

Move the oven rack to the top position or the second to top position, whichever will keep the cookies at about 3″ under the broiler. Turn the broiler on. 

Place the cookies under the broiler and do not walk away. It will only take about 15-20 seconds to toast the toppings. You can keep the oven door slightly open and watch the cookies closely. 

 

Sweet potato cookies topped with pecans and toasted marshmallows lined up on a baking sheet
Yield: 16-18- 3" Cookies

Sweet Potato Casserole Cookies (Sweet Potato Cookies with Pecans and Toasted Marshmallows)

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

These sweet potato casserole cookies combine all the flavors of the classic Thanksgiving dish! A sweet potato cookie spiced with cinnamon and topped with toasted marshmallows and pecans.

Ingredients

For the Cookie

  • 3/4 cup (153 gr) vegetable shortening (*see note for using butter)
  • 1 cup (227 gr) brown sugar, lightly packed (preferably dark brown sugar)
  • 1 large egg
  • 1 cup (262 gr) mashed cooked sweet potato (can be fresh or canned)
  • 1 tsp vanilla extract
  • 1 tsp (4 gr) baking soda
  • 1/2 tsp (3 gr) kosher salt
  • 1 tsp (4 gr) cinnamon
  • 2 cups (240 gr) all-purpose flour (measured properly by spooning into measuring cups without packing down and leveling off)

For Topping

  • 1/2 cup (62 gr) finely chopped pecans
  • 1 cup (50 gr) mini marshmallows

Instructions

    1. Pre-heat oven to 350 F (170 C). Line two sheet pans with parchment paper and set aside.
    2. In the bowl of a stand mixer fit with a paddle attachment, or in a large mixing bowl with a hand mixer, cream the shortening and brown sugar on medium/high speed until light and fluffy. This should take about 2-3 minutes.
    3. Add the egg, mashed sweet potato, and vanilla extract and mix until well incorporated.
    4. Add the baking soda, salt, and cinnamon to the bowl. And mix again until combined. Scrape down the sides of the bowl and mix again to make sure the ingredients are evenly distributed.
    5. Add the flour to the bowl and mix until it is just absorbed into the cookie dough. You don't want to over-mix or your cookies will be tough.
    6. Drop rounds of cookie dough onto your parchment lined baking sheets about 2 1/2 TBSP in size. I like to keep them rounded so the cookies bake up thick. They will not really spread out. So if you want thinner cookies, you can press down on the dough a bit before baking.
    7. Bake one sheet pan at a time for 9-11 minutes, until the edges and top are set and golden brown.
    8. Remove the cookies from the oven and immediately top with some pecans and a few marshmallows. Gently press them into the tops of the cookies, being careful not to burn yourself.
    9. Turn the broiler on in the oven. Position the oven rack to the top position or the second to top position (whichever will keep the cookies about 3" away from the broiler).
    10. Put the cookie sheet back in the oven under the broiler. Do NOT walk away. Watch the cookies closely for 10-20 seconds to toast the marshmallows and nuts. You can keep the oven door cracked to watch them. As soon as the marshmallows are a golden brown, remove from the oven.
    11. Let cool on the sheet pan for 5 minutes before moving to a cooling rack to cool completely.
    12. Store cooled cookies in an airtight container at room temperature for 3-4 days.

Notes

*You are welcome to substitute the shortening for softened unsalted butter. Be aware that the cookies will spread more and won't be quite as soft.

Nutrition Information:


Amount Per Serving: Calories: 227
© Bettie
Category: All Recipes