Sweet Potato Cheesecake Stuffed Cookies
A perfect blend of warm spices, creamy cheesecake, and the comforting sweetness of sweet potato these stuffed cookies are a delightful fall-inspired treat!
Ingredients:
For the Sweet Potato Cheesecake Filling:
cup cooked sweet potato, mashed about 1 medium sweet potato
8 oz cream cheese, softened
cup powdered sugar
teaspoon ground cinnamon
teaspoon vanilla extract
1 tablespoon heavy cream optional, for smoother texture
For the Cookie Dough:
1 cups all-purpose flour
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon salt
cup unsalted butter, softened
cup granulated sugar
cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C.
Line a baking sheet with parchment paper or a silicone mat.
Make the Sweet Potato Cheesecake Filling:
In a medium bowl, mix the mashed sweet potato, cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream if using until smooth and creamy.
Cover and refrigerate the filling while you prepare the cookie dough.
Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy about 23 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Assemble the Stuffed Cookies:
Take a tablespoon of cookie dough and flatten it slightly in your hands.
Add 12 teaspoons of the sweet potato cheesecake filling to the center of the dough.
Flatten another tablespoon of dough and place it over the filling, sealing the edges to encase the filling completely.
Repeat with the remaining dough and filling.
Bake the Cookies:
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 1012 minutes, or until the edges are golden brown. Avoid overbaking to keep the cookies soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
Once cooled, serve and enjoy the rich, spiced cookies filled with a creamy, sweet potato cheesecake center. They pair perfectly with a warm cup of tea or coffee!
Nutritional Information:
Prep Time: 20 minutes Cook Time: 12 minutes Total Time: 32 minutes
Kcal: Approximately 180 kcal per cookie Servings: About 18 cookies
#SweetPotatoCookies #StuffedCookies #FallDesserts #CheesecakeFilling #BakingDelights