Sweet Potato Marshmallow Sandwich Cookies: Your New Holiday Obsession
Hey friends, Jackson from Food Meld here! Imagine this: your favorite cozy holiday sweet potato casserole—you know, the one with that caramelized marshmallow crown that makes everyone fight for the corner piece—but transformed into a *portable*, shareable, downright irresistible cookie sandwich. That’s exactly what we’re making today! These spiced sweet potato cookies are pillow-soft, loaded with warm cinnamon and nutmeg, and sandwiched with a cloud of fluffy marshmallow buttercream. They’re like a hug from Grandma’s kitchen, but way more fun to eat with your hands. Perfect for holiday cookie swaps, potlucks, or just treating yourself after a long day. Trust me, one bite and you’ll get why my nephew tried to hide the whole batch in his backpack last Thanksgiving. Ready to turn your kitchen into a flavor playground? Let’s roll up our sleeves and bake some magic!
The Marshmallow Miracle of ’09
Okay, story time! Picture this: It’s 2009, my first solo Thanksgiving hosting duty. I’d spent HOURS on this gorgeous sweet potato casserole—smooth sweet potato base, pecan streusel, the works. But when I pulled it out of the oven? Total disaster. I’d FORGOTTEN THE MARSHMALLOWS. Panic mode! My little sister (bless her chaotic energy) grabs a bag of mini marshmallows and a kitchen torch. We piled them on, torched them into a gooey golden blanket, and served it like it was planned. The result? Guests raved about that “gourmet brûléed topping.” That happy accident taught me two things: 1) Imperfections often taste amazing, and 2) Marshmallows make everything better. These cookies? They’re my edible tribute to that glorious save—all the cozy casserole vibes, zero oven anxiety.
Gather Your Flavor Squad
Sweet Potato Cookie Ingredients:
- 2 cups mashed roasted sweet potato – Pro tip: Roast 2-3 large sweet potatoes at 400°F for 45 mins until caramelized! Canned works in a pinch, but roasting deepens the flavor.
- 2 cups unsalted butter, room temp – Slice it 30 mins before baking. Cold butter = sad flat cookies. Sub vegan butter 1:1 for dairy-free.
- 2 cups light brown sugar, packed – That molasses kick is essential! Dark brown sugar works for extra richness.
- 1 cup granulated sugar – Helps the cookies crisp slightly at the edges.
- 4 large eggs – Room temp eggs blend smoother. Crack ’em early!
- 4 tsp vanilla extract – Splurge on real vanilla—it’s the soul of these cookies.
- 6 cups all-purpose flour – Measure by spooning into cups (no packing!). Gluten-free? Use 1:1 GF blend + 1 tsp xanthan gum.
- 4 tsp baking powder + 2 tsp baking soda – Double agents for maximum lift. Check expiration dates!
- 2 tsp ground cinnamon, 2 tsp nutmeg, 1 tsp ginger – Freshly grated nutmeg = game-changer. Add a pinch of cloves for extra warmth.
- 1 tsp fine sea salt – Balances the sweetness. Table salt? Use ¾ tsp.
Marshmallow Filling Ingredients:
- 2 cups unsalted butter, room temp – Whip it GOOD—airy buttercream is key.
- 4 cups powdered sugar – Sift it! Lumps are the enemy of smooth filling.
- 2 cups marshmallow fluff – Not creme! Fluff is stickier & holds shape. Vegan? Use Dandies marshmallow cream.
- 4 tsp vanilla extract – Clear vanilla keeps the filling snowy white.
- 4 tbsp heavy cream (as needed) – Start with 2 tbsp, add until pipeable. Milk works in a pinch.
Total prep time: 35 mins (+ chilling) | Makes ~36 sandwich cookies
Let’s Bake Some Joy: Step-by-Step
Step 1: Cream That Butter Like You Mean It
In a large bowl, beat room-temp butter, brown sugar, and granulated sugar on medium-high for 3-4 minutes until fluffy and pale. Chef hack: Scrape the bowl halfway! Unmixed butter = gritty cookies. Add eggs one at a time, beating well after each. Mix in vanilla and sweet potato mash until smooth—it’ll look like orange velvet batter. Don’t panic if it curdles slightly; the flour will fix it!
Step 2: Whisk Dry, Mix Wet, Chill Out
In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add dry mix to wet ingredients on low speed until JUST combined. Overmixing = tough cookies. Stop when no flour streaks remain! Cover dough and chill 30 minutes. This prevents cookie spread—worth every second! Hot kitchen? Chill 45 mins.
Step 3: Bake to Golden Perfection
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 1½-inch balls (a #40 cookie scoop is perfect!). Space 2 inches apart—they’ll spread! Bake 10-12 minutes until edges are set but centers still look soft. They firm up cooling! Overbaked cookies won’t stay soft. Cool 5 minutes on sheets, then transfer to racks.
Step 4: Whip Up Dreamy Filling
Beat butter 2 minutes until creamy. Add powdered sugar 1 cup at a time on low speed (unless you want a sugar cloud explosion!). Increase speed, beat 3 minutes. Add marshmallow fluff and vanilla; whip 2 more minutes until fluffy. Add cream 1 tbsp at a time until pipeable. Too runny? Chill 10 mins. Too thick? Add cream.
Step 5: Sandwich & Swoon
Match cookie pairs by size. Pipe or spread filling onto flat side of one cookie (a star tip makes pretty swirls!). Top with second cookie, GENTLY press. Pro move: Roll edges in crushed pecans or cinnamon sugar for extra crunch!
Serving Up the Cozy
Stack these beauties on a rustic wooden board or vintage cake stand for holiday parties—they’re total showstoppers! For extra drama, drizzle with salted caramel or dark chocolate. Pair with hot apple cider or spiked coffee. Storage tip: Keep in an airtight container at room temp up to 3 days (if they last that long!). Filling firms up slightly but stays creamy.
Mix It Up! 5 Fun Twists
- Pecan Praline: Add 1 cup toasted chopped pecans to dough + 2 tbsp bourbon in filling.
- Spicy Chai: Swap spices for 1 tbsp chai blend + add ½ tsp black pepper to dough.
- Vegan Delight: Use flax eggs (4 tbsp ground flax + 10 tbsp water), vegan butter, and coconut cream.
- Maple Bacon: Fold ½ cup cooked crumbled bacon into dough + add 2 tbsp maple syrup to filling.
- Mini Magic: Use a tsp scoop for bite-sized sandwiches—perfect for kiddos!
Jackson’s Kitchen Confessions
True story: The first time I tested these, I accidentally used baking SODA instead of powder in the filling (yep, really). Let’s just say my “fluffy” buttercream tasted like metallic soap—lesson learned! Now I label EVERY jar. Over the years, I’ve tweaked the spice blend 8 times (my notes look like a mad scientist’s journal). The big win? Roasting the sweet potatoes until jammy—it intensifies their sweetness so you can cut sugar slightly. These cookies have become my holiday “peace offering”—when my in-laws visit, I bribe them with a batch. Works every time!
Your Questions, Answered
Q: Can I freeze these cookies?
A: Absolutely! Freeze UNFILLED baked cookies up to 3 months. Thaw, then fill. Filled sandwiches get soggy when frozen.
Q: My dough is sticky—help!
A: Sweet potato moisture varies. If dough clings to hands, add 2-4 tbsp flour until it scoops cleanly. Still sticky? Chill longer!
Q: Why did my cookies spread flat?
A> Three culprits: 1) Butter too warm, 2) Dough not chilled, or 3) Old baking soda/powder. Always test leaveners with vinegar—if they don’t bubble, replace them!
Q: Can I use fresh marshmallows instead of fluff?
A> Not recommended—fresh mallows seize up when melted. Fluff gives that perfect gooey texture. In a bind, melt 3 cups mini marshmallows with 1 tbsp corn syrup, cool slightly, then beat into buttercream.
Nutritional Nibbles (Per Sandwich Cookie)
Approx: 290 kcal | 3g protein | 13g fat (8g sat) | 42g carbs | 25g sugar | 1g fiber
Treat yo’self! These are holiday magic, not kale chips. Enjoy in moderation.
Sweet Potato Marshmallow Sandwich Cookies
- Total Time: ~1 hr 20 min
- Yield: ~36 sandwich cookies
Description
Everything you love about sweet potato casserole—warm spices, tender sweetness, and fluffy marshmallow goodness—transformed into soft, spiced cookies with a dreamy marshmallow filling. A nostalgic holiday treat in every bite.
Ingredients
Sweet Potato Cookies:
2 cups mashed roasted sweet potato (about 2–3 large sweet potatoes)
2 cups unsalted butter, room temp
2 cups light brown sugar, packed
1 cup granulated sugar
4 large eggs
4 tsp vanilla extract
6 cups all-purpose flour
4 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground ginger
1 tsp fine sea salt
Marshmallow Filling:
2 cups unsalted butter, room temp
4 cups powdered sugar
2 cups marshmallow fluff
4 tsp vanilla extract
4 tbsp heavy cream (as needed for consistency)
Instructions
Make Cookie Dough: Cream butter, brown sugar, and granulated sugar until fluffy. Beat in eggs, vanilla, and mashed sweet potato.
Dry Ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add to wet ingredients until a soft dough forms. Chill 30 minutes.
Bake: Preheat oven to 350°F (175°C). Scoop dough into 1½-inch balls, place on lined sheets, and bake 10–12 minutes until set and slightly golden. Cool completely.
Make Filling: Beat butter until creamy. Add powdered sugar, marshmallow fluff, and vanilla, mixing until fluffy. Add cream as needed.
Assemble: Spread or pipe filling onto the flat side of one cookie, then sandwich with another.
Serve: Enjoy immediately or store in an airtight container.
- Prep Time: 35 min (plus chilling)
- Cook Time: 12 min/batch
Nutrition
- Calories: 290 /sandwich cookie
- Sugar: 25g /sandwich cookie
- Fat: 13g /sandwich cookie
- Carbohydrates: 42g /sandwich cookie
- Fiber: 1g /sandwich cookie
- Protein: 3g /sandwich cookie
Final Thoughts
These Sweet Potato Marshmallow Sandwich Cookies are more than just a clever twist on a holiday favorite—they’re a guaranteed crowd-pleaser that’ll spark smiles (and maybe a few playful cookie thefts) wherever they go. Every bite brings that nostalgic comfort of sweet potato casserole, but with the fun, portability, and “just one more” temptation of a hand-held dessert.
They’re also the perfect blend of cozy and creative—simple enough to whip up for a last-minute potluck, yet impressive enough to earn a prime spot on the holiday dessert table. And with all the flavor customization options, you can make them uniquely yours year after year.
So go ahead—roast those sweet potatoes until caramelized, whip that marshmallow filling until dreamy, and sandwich together a little piece of edible holiday magic. These cookies aren’t just baked goods… they’re bite-sized memories in the making.
