Description
These soft and creamy cookies combine the comforting flavors of sweet potato and the tanginess of cheesecake in one delicious bite. Perfect for fall or any time you want a unique treat!
Ingredients
Units
Scale
For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120g) mashed sweet potato (about 1 small baked sweet potato)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping (Optional):
- 1/4 cup (25g) chopped pecans
- 1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamon
Instructions
Prepare the Cheesecake Filling:
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop ½-teaspoon-sized portions onto a parchment-lined plate. Freeze for at least 30 minutes or until firm.
2. Make the Cookie Dough:
- 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 combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for 30 minutes.
3. Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a frozen cheesecake filling portion in the center. Cover with another small portion of cookie dough and seal the edges, rolling gently into a ball.
- Place the cookies on the prepared baking sheet about 2 inches apart.
4. Add the Topping and Bake:
- Sprinkle the tops with chopped pecans and the cinnamon-sugar mixture, if desired.
- Bake for 12-15 minutes, or until the edges are set and the tops look slightly cracked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- For a twist, add a drizzle of maple glaze (powdered sugar + maple syrup) on top before serving.