Hi Guys! It’s an extra happy Monday because Thanksgiving is only a few days away. Who all’s excited?! I’ve been feeling really stressed as of late trying to balance dissertation research with job hunting, working on some other research projects, and trying to get some manuscripts submitted. This will be my time to recharge with some amazing food and even better company. Now many of you may already have the Thanksgiving dessert menu finalized, but for those of you who do not, you’re going to want to grab a pencil and add these cookies to your list.
A Few Reasons You Should Make These:
They’re very easy to make.
Sweet potatoes are super cheap this time of the year. If you live in NC like me Wamart is selling huge ones for 33 cents a pound.
I shared some with one of my cohort members and she told me she couldn’t stop eating them because they were “AMAZING!”
What more motivation do you need?? I’ll wait. *Silence.*
Exactly! Check out the recipe below:
Ingredients:
1.5 cups all purpose flour
1/2 cup mashed sweet potatoes
1 large egg room temperature
6 tablespoons unsalted butter room temperature
1 teaspoon of cornstarch
1/2 teaspoon of baking soda
1/4 teaspoon of sea salt
1 teaspoon of maple extract
1 teaspoon of vanilla extract
Spice Mix:
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ginger
1/4 teaspoon of allspice
1/4 teaspoon cloves
Fold Ins’
1/2 cup of white chocolate chips
1/2 cup of salted toasted pecans
Directions:
Preheat the oven to 350 degrees.
Place parchment paper on a baking sheet and lightly spray it with cooking spray. Spread the pecans flat on the parchment paper. Lightly coat the pecans with cooking spray and sprinkle with sea salt.
Toast the pecans for approx. 5 minutes. Stay close by because the nuts go from perfectly toasted to burnt very quickly!
With a handheld or stand mixer cream the butter and sugars (brown and granulated) on a medium speed in a large bowl. Next add the egg, extracts (vanilla and maple), and sweet potatoes. Set aside.
In a medium-sized bowl combine the flour, cornstarch, baking soda, salt, and spices.
Slowly add the dry ingredients into the wet ingredients. Combine until no dry pockets of flour remain but take this step slowly as to not overmix the ingredients.
Fold in 1/3 cup of white chocolate chips and 1/3 cup of toasted pecans. Set aside the leftovers.
Cover the cookie dough with saran wrap and let chill in the refrigerator for 3 hours.
Once your cookie dough is almost done chilling, preheat the oven to 350 degrees. Take two baking sheets and line with fresh parchment paper. Lightly coat with cooking spray.
Once your cookie dough is done chilling, take about 2 tablespoons of dough and roll into balls.
With the back of a spoon press down on the balls to flatten them. Add the remaining white chocolate chips and pecans left on top.
Bake for approximately 10-12 minutes.
You should have approx. 16-18 medium-sized cookies.
Enjoy!
Keep these in an airtight container and store in the fridge for up to 5 days, if they last that long.
Bonus: Even on Day 3 these tasted amazing. Just pop them in the microwave to warm them up. Happy Monday and an even Happier Thanksgiving in advance!
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