Sweet Potato Cheesecake Cookies
Ingredients
For the Sweet Potato Cookies:
- ½ cup mashed sweet potatoes about 1 medium sweet potato, cooked and cooled
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
Instructions
Step 1: Make the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Slowly beat in the heavy cream until the mixture is light and creamy.
- Spoon small dollops (about 1 teaspoon) onto a parchment-lined tray and freeze for 30-60 minutes.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and mashed sweet potato, mixing until well combined.
- Gradually add the dry ingredients to the wet, stirring until a soft dough forms.
- Chill the dough in the refrigerator for 30 minutes for easier handling.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of cookie dough and flatten it in your palm.
- Place a frozen cheesecake dollop in the center and cover with another tablespoon of dough.
- Pinch the edges to seal and roll into a ball. Place on the baking sheet.
- Repeat with remaining dough and filling, spacing cookies about 2 inches apart.
Step 4: Bake and Cool
- Bake for 12-14 minutes, or until edges are set and tops are slightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Cool completely before serving to allow the filling to set.
Notes
- Smooth Sweet Potato: Mash thoroughly or use a food processor for the best texture.
- Spice Swap: Add a pinch of cloves or allspice for even more fall flavor.
- Add a Crunch: Mix in chopped pecans or walnuts if desired.
- No Heavy Cream?: Substitute with milk, though the filling may be less rich.
- Portion Control: Make smaller cookies and use less filling for bite-sized treats.