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Sweetpotato Casserole Cookie with Toasted Marshmallow

Developed exclusively for NCSC by Season 1 Masterchef winner and cookbook author Whitney Miller

Recipe

Servings 17
Calories 148 kcal

Ingredients
  

For the Cookie Dough:

  • 1 stick unsalted butter softened at room temperature
  • ½ cup raw cane sugar
  • ½ cup plus 2 tablespoons light brown sugar packed
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 ¾ teaspoon baking soda
  • 3/8 teaspoon ground cinnamon
  • 1/8 teaspoon pumpkin pie spice
  • 1 tablespoon molasses
  • 1 tablespoon pure vanilla extract
  • ½ cup sweetpotato casserole chilled*
  • 1 large egg
  • 2 ¼ cups unbleached all-purpose flour

For the Cinnamon-Sugar Mixture:

  • ¼ cup raw cane sugar
  • ½ teaspoon ground cinnamon
  • 9 large marshmallows

Instructions
 

  • Combine butter, cane sugar, brown sugar, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, molasses and vanilla in a medium size mixing bowl. With an electric hand mixer, mix on medium speed for 2 minutes.
  • Add the sweetpotato casserole and egg to the bowl. Mix on medium speed for 1 minute.
  • Add the flour and mix on medium-low speed until just combined.
  • Line a baking sheet with parchment paper. Using a 3 tablespoon (#20) cookie scoop, scoop the dough onto the lined baking sheet.
  • In a small bowl, combine the sugar and cinnamon. Stir.
  • Gently toss each cookie dough into the cinnamon-sugar mixture and return to the baking sheet.
  • Place in the refrigerator to chill for 1 to 2 hours. (If you refrigerate for longer, cover baking sheet with plastic wrap).
  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper. Place the cookie dough rounds on the lined baking sheet 2-inches apart. Bake for 12 minutes
  • Preheat the oven to broil on high while allowing cookies to cool slightly
  • Line a baking sheet with parchment paper. Cut the big marshmallows in half. Place the halves cut side up 2-inches apart on the lined baking sheet. Toast in the oven until golden brown. Allow to cool for a minute and then transfer each toasted marshmallow half onto a cookie. Gently press down.
  • Serve the cookies warm or at room temperature.

Notes

*Note: If you refrigerate the cookie dough for over 2 hours or overnight, allow the dough to sit on the counter for 10 minutes before baking.
*We've got a great sweetpotato casserole here!
Nutrition Facts
Sweetpotato Casserole Cookie with Toasted Marshmallow
Amount per Serving
Calories
148
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
10
mg
3
%
Sodium
 
253
mg
11
%
Potassium
 
88
mg
3
%
Carbohydrates
 
34
g
11
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
2
g
4
%
Vitamin A
 
1599
IU
32
%
Vitamin C
 
2
mg
2
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
33
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 148kcalCarbohydrates: 34gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 10mgSodium: 253mgPotassium: 88mgFiber: 1gSugar: 19gVitamin A: 1599IUVitamin C: 2mgCalcium: 30mgIron: 1mgNet Carbohydrates: 33g