Sweet Potato Cheesecake Stuffed Cookies

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These Sweet Potato Cheesecake Stuffed Cookies are the ultimate treat, combining fall flavors and comforting textures into one unforgettable dessert. Whether you’re looking to impress at a holiday gathering or just craving something extraordinary,

Ingredients

For the Sweet Potato Dough:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 cup mashed sweet potato (cooked and cooled)
  • 1 large egg
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ⅓ cup powdered sugar
  • ½ tsp vanilla extract

Optional Toppings:

  • Crushed graham crackers
  • A dusting of cinnamon sugar

  • Instructions

    Step 1: Prepare the Cheesecake Filling

    1. In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
    2. Scoop small spoonfuls (about 1 tsp each) onto a parchment-lined tray. Flatten slightly and freeze for 30-60 minutes, until firm.

    Step 2: Make the Sweet Potato Dough

    1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
    2. Beat in the mashed sweet potato, egg, and vanilla until fully incorporated.
    3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
    4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

    Step 3: Assemble the Cookies

    1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    2. Scoop about 2 tablespoons of dough and flatten it in your hand.
    3. Place a frozen cheesecake filling disc in the center and fold the dough around it, sealing the edges. Roll gently into a ball.
    4. Repeat with the remaining dough and filling.

    Step 4: Bake and Finish

    1. Place the stuffed dough balls on the prepared baking sheet, spacing them 2 inches apart.
    2. Bake for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft.
    3. Let the cookies cool for 5-10 minutes on the baking sheet before transferring to a wire rack.

    Step 5: Optional Toppings

    • Sprinkle crushed graham crackers or cinnamon sugar over the warm cookies for extra texture and flavor.

    • Serving Suggestion

      Serve these cookies slightly warm for the ultimate gooey, creamy experience. Pair with a cup of tea, coffee, or a cold glass of milk!

      Enjoy your sweet potato cheesecake cookie masterpiece! 😊

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