Step-by-step instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, combine the mashed sweet potato, softened cream cheese, powdered sugar, ground cinnamon, vanilla extract, and heavy cream (if you’re using it). Mix until everything is smooth and creamy; set this delicious filling aside.
In another bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until this mixture is light and fluffy.
Add in the egg and vanilla extract to the butter mixture, mixing until everything is well combined.
Gradually stir in your dry ingredients to the wet mixture, mixing until a dough forms.
Take about a tablespoon of the cookie dough and flatten it slightly in your hand. Place 1-2 teaspoons of the sweet potato cheesecake filling in the center, then take another tablespoon of dough, flatten it, and cover the filling. Make sure to seal the edges properly.
Position the stuffed cookie dough balls on your prepared baking sheet, keeping them about 2 inches apart.
Bake in the oven for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy every bite!
Best ways to enjoy it
Serve these delightful cookies warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. For an extra special touch, drizzle with caramel sauce or a sprinkle of crushed pecans to elevate them to dessert perfection. They are also great alongside a warm cup of spiced chai or a rich hot chocolate, making them an ideal treat for chilly evenings.
Keeping leftovers fresh
To keep your Sweet Potato Cheesecake Stuffed Cookies fresh, store them in an airtight container at room temperature for up to three days. For longer-lasting enjoyment, you can freeze the cookies for up to three months—just make sure they are completely cooled before sealing them in a freezer-safe bag. When you’re ready to enjoy, simply let them thaw at room temperature or warm them up in the oven for a few minutes.
Helpful cooking tips
Room Temperature Ingredients: Make sure your cream cheese and butter are softened to room temperature to ensure a smooth filling and creamy dough.
Measuring Flour: Lightly spoon your flour into your measuring cup and level off with a knife to avoid compacting the flour, which can lead to tough cookies.
Use Fresh Spices: Freshly ground spices will give your cookies a stronger flavor, making them even more delicious!
Creative twists
Feel free to switch things up! Try adding chocolate chips to the dough for a rich surprise or fold in some chopped pecans for added texture. You could even experiment with different fillings—pumpkin puree would be a fantastic alternative during the fall season. And if you’re aiming for a healthier cookie, consider using honey or maple syrup as a natural sweetener instead of granulated sugar.
Common questions
What’s the prep time for these cookies?
It takes about 20 minutes to prepare your ingredients and mix everything together before baking.
Can I replace sweet potato with pumpkin?
Absolutely! Pumpkin puree would give a similar flavor profile and also create a lovely creamy filling.
How do I store these cookies safely?
Be sure to store them in an airtight container, and if you want to freeze them, wrap each cookie individually to maintain freshness.
Get ready to surprise your family and friends with these Sweet Potato Cheesecake Stuffed Cookies—they’re sure to become a new favorite!
