Peanut Butter Sweet Potato Cookies (Boxed)

Peanut Butter Sweet Potato Cookies (Boxed)

Total Time
20 minutes
Prep Time
22 small cookies
These Peanut Butter Sweet Potato Cookies take a simple boxed mix and give it an easy upgrade. Sweet Potato Spreggies blend seamlessly into the dough, adding moisture and a richer color without changing the peanut butter flavor. Since sweet potato naturally complements baked goods, you can adjust the amount to your liking as long as you balance the moisture. The result is a soft, golden cookie that looks and tastes like it came straight from a bakery—with minimal effort.
Tags:
Boxed
Cookies
Dessert
Spreggies
Sweet Potato

This recipe uses...

Sweet Potato Spreggies

Sweet Potato Spreggies

Ingredients

  • 1 package peanut butter cookie mix, any ~17 oz. box (standard size found at grocery stores)
  • 2 tablespoons Sweet Potato Spreggies

Follow other ingredients on package -- usually requires, vegetable oil (or butter), water, and eggs.

  • 3 tablespoons vegetable oil
  • 3 tablespoons water (originally 1 tablespoon water) - the additional moisture will help rehydrate the Sweet Potato Spreggies
  • 1 egg

Bake Mode is Off

Print Share

Directions

  1. Preheat the Oven:

    Follow the instructions on your peanut butter cookie mix. For our package, we set the oven to 350°F (177°C).

  2. Mix the Dough:

    In a large bowl, combine one package of peanut butter cookie mix, 2 tablespoons of Sweet Potato Spreggies, 3 tablespoons vegetable oil, 3 tablespoons water, and 1 egg. Stir until the dough comes together and no dry ingredients remain.

  3. Portion the Cookies:

    Using a 2-tablespoon cookie scoop, drop portions of dough onto a lined or greased cookie sheet and smash the cookies with a fork in a criss-cross pattern. This should yield about 22 small cookies, but you can adjust the size as needed.

  4. Bake the Cookies:

    Follow the baking time on your cookie mix package. For our batch, 8-9 minutes was just right for soft cookies with lightly golden edges. Keep an eye on them—when they start to firm up around the edges, they’re ready to come out.

  5. Cool and Enjoy:

    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll continue to set as they cool, leaving you with a soft, chewy peanut butter cookie with just a little extra goodness from the sweet potato.