It may seem strange to place vegetables in your chocolate chip cookies, but hear us out-- people make sweet potato pie, no? And you love those candied yams at dinner because their, well, candied and sweet and delicious? That's what we thought. Adding them to cookies makes them moist and gives a little "je ne sais quoi" sweetness that unsuspecting eaters won't be able to put their finger on.
Candied Yam Chocolate Chip Cookies Makes about 3 Dozen
- 3/4 Cup Packed Brown Sugar
- 2 Sticks of Butter, softened (1 Cup)
- 3 Eggs
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup leftover Candied Yams, well-mashed
- 2 Cups Chocolate Chips
Pre-heat the oven to 350 degrees.
Combine flour, baking soda and salt in a mixing bowl; whisk together until well-incorporated.
In a stand mixer with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Scrape down the bowl with a spatula. Add vanilla and then the eggs, one at a time, mixing for about 1 minute.
Reduce speed to low and slowly add the dry ingredients 2 parts, alternating with the candied yams, mixing just until combined.
Stir in the chocolate chips.
On parchment-lined baking sheets, place heaping tablespoons of the cookie dough, making sure they are about 2-inches apart.**
Bake the cookies for 8-10 minutes, until the cookies are golden on the outside but still soft in the middle.
Immediately press down lightly on the cookies to slightly-flatten the cookies and let cool on the baking sheet 1-2 minutes. Transfer to a wire rack or counter top.
Serve immediately or store in an air-tight container for up to a week. **At this point, the cookies can be put in the freezer. When completely frozen, place in a airtight container or Ziploc bag to use for later entertaining.