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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!!
Makes about 24 cookies
- 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
- 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!!!
- This recipe was entered in the contest for Your Best Edible Gift
Move Over, Boozy Pops
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We shall call them pop-tails.
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