Description
Indulge in the delightful combination of sweet potato pie and cheesecake with these soft and flavorful cookies. Perfect for fall or any time of year!
Ingredients
Scale
Dough:
- 1 cup mashed sweet potato (cooked and cooled)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups 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
Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar. Mix in the sweet potato, egg, and vanilla extract until smooth. In a separate bowl, combine the dry ingredients and gradually add to the wet mixture to form a dough.
- Make the filling: Mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the cookies: Scoop 1 tablespoon of dough, flatten it, add a teaspoon of filling, cover with more dough, and seal the edges. Place on the baking sheet.
- Bake: Bake for 12–14 minutes until lightly golden. Cool before serving.
Notes
- Chill dough for 30 minutes if too soft.
- Sprinkle cinnamon sugar for extra flavor.
- Store cookies in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
