These cookies were a complete accident, but one that I am oh-so-glad that I made. Is there a term for a sweet that is a cross between a cookie and a muffin? That's what these are. They're definitely cookies, but have a cakeish quality to the inside texture that reminds you of a muffin. And don't get me started on the frosting, with just a hint of marshmallow flavor.
Then it was time to add the pupmkin. I opened up the Ziploc baggie and thought to myself, "This looks awfully thick to be pumpkin puree. And it's the ORANGEST pumpkin puree I've ever seen! And it smells like....sweet potatoes!" By this point I thought our cookies had been ruined, anyway, so I decided to just throw it in and see what happened.
By golly, what happened was perhaps the most delicious cookie I've ever had. No kidding. I gave the girls each 2 cookies for their afternoon snack. Maggie wanted more. She collapsed in a heap on the floor when I told her no. "But I just love those cookeis so much," she wailed.
Once I realized how good they were, I thought they needed some frosting to put them over the top. What goes with sweet potatoes? Marshmallows, of course. Luckily, I had some marshmallow creme in the pantry that I'd bought for an I-never-got-around-to-it Halloween treat. A little butter, the marshmallow creme, and some powdered sugar and there we had it. Heaven in cookie format.
Make some for yourself! First, the cookies:
Ingredients2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
3 teaspoons vanilla
2 cups (or 1 15-ounce can) sweet potato puree
4 cups all purpose flour
DirectionsPreheat oven to 350 degrees. Prepare baking sheets with either non-stick spray or parchment.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add baking powder, baking soda, salt, cinnamon, allspice, and cloves. Mix until just blended. Add eggs and vanilla. Beat until fluffy. Add sweet potatoes and mix until incorporated. Add flour, 1 cup at a time, beating slowly until mixed well. Dough will be moist and slightly sticky.
Scoop approximately 1 tablespoon of dough for each cookie. The dough is sticky, so using a cookie scooper is a good idea (but you can use 2 spoons if you don't have one). Bake for 13-14 minutes or until tops of cookies look set. Let cool on wire racks.
(Makes a TON- 7-8 dozen)
And now the frosting:
Ingredients1/2 cup (1 stick) unsalted butter, softened
1/8 teaspoon vanilla
pinch of salt
1 7-ounce jar marshmallow creme
1/2 cup powdered sugar
Using a mixer, beat butter until light and fluffy. Add vanilla and salt, and mix together until just combined. Add marshmallow creme and beat until combined. Add powdered sugar and beat on medium-high until light and fluffy.
Transfer frosting to a piping bag or a Ziploc bag with a teeny-tiny corner cut off. Drizzle frosting back and forth over cookies.
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