🍠🍪 Sweet Potato Cheesecake Cookies – Fall Flavors in Every Bite! 🎃💛
Soft, spiced, and stuffed with sweet cream cheese filling — these Sweet Potato Cheesecake Cookies are like the best parts of pie and cookies rolled into one dreamy treat! Perfect for cozy nights, fall baking, or impressing at any gathering.✨
🛒 Ingredients:
For the Cookie Dough:
1 cup mashed cooked sweet potato (cooled)
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
For the Cheesecake Filling:
6 oz cream cheese, softened
3 tbsp powdered sugar
½ tsp vanilla extract
👩🍳 Directions:
In a bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop 1 tsp mounds onto parchment paper and freeze until firm (about 30 mins).
In a large bowl, cream together butter, sugars, and mashed sweet potato. Add egg and vanilla, mix well.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to wet mix until dough forms.
Chill dough 30 minutes for easier handling.
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop dough into balls, flatten, place a frozen cheesecake ball in the center, and fold the dough around to seal.
Bake 12–14 minutes, until edges are golden. Let cool before biting into the creamy surprise!
⏱ Time: 20 min prep | 12–14 min bake
🍪 Yields: About 18 stuffed cookies
🥶 Tip: Store in fridge for best texture, or freeze for later!