Sweet Potato Cheesecake Stuffed Cookies

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, mix together the mashed sweet potato, cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream (if using) until smooth and creamy. Set this filling aside.
In another medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream the softened butter with both sugars until light and fluffy. Then, mix in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Take about a tablespoon of dough, flatten it slightly in your hands, and place 1-2 teaspoons of the sweet potato cheesecake filling in the center.
Flatten another tablespoon of dough and place it on top of the filling, using your hands to seal the edges completely around the filling.
Arrange the stuffed cookie dough balls on the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked cookies!

Best ways to enjoy it

There are many ways to serve these Sweet Potato Cheesecake Stuffed Cookies. Consider pairing them with a warm cup of spiced chai or pumpkin spice latte for a cozy afternoon treat. You can also plate them alongside a scoop of vanilla ice cream for added indulgence. For a beautiful presentation, dust the cookies with powdered sugar just before serving, and garnish with a sprinkle of cinnamon.

Keeping leftovers fresh

After indulging in these delicious cookies, you might have a few left over, and that’s perfectly fine! Store any uneaten cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking. When you’re ready to enjoy them again, thaw at room temperature or warm them in the oven for a few minutes.

Helpful cooking tips

Here are some tips to ensure your Sweet Potato Cheesecake Stuffed Cookies turn out perfectly:

Make sure your butter and cream cheese are at room temperature for easy mixing.
Be gentle when sealing the cookie dough around the filling to prevent breakage.
Allow the cookies to cool completely on a wire rack to maintain their soft texture.

Creative twists

Feeling adventurous? Here are a few variations to try:

Drizzle melted chocolate over the cookies for an extra layer of flavor.
Swap in different nuts in the filling, like crushed pecans, for added crunch.
Experiment with pumpkin spice instead of cinnamon for a seasonal twist.

FAQs

Can I use canned sweet potato?

Yes, using canned sweet potato is a convenient substitute! Just make sure to drain it well and mash it before adding it to the filling.

How long does it take to prepare these cookies?

The entire process takes about 30-40 minutes, including prep and baking time.

Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough and filling in advance, then keep them in the refrigerator for a couple of days before assembling and baking.