Irresistible Sweet Potato Cheesecake Cookies
Delightful cookies with a creamy cheesecake filling and the unique flavor of sweet potatoes, perfect for any occasion.
Ingrédients
Cookie Base
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 pc egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
Preparation
- Gather all your ingredients and ensure your sweet potatoes are cooked, cooled, and mashed smooth.
Make the Cookie Base
- In a large mixing bowl, cream together the softened butter, sugar, brown sugar, and cream cheese until smooth and fluffy (about 2-3 minutes with an electric mixer).
- Add your mashed sweet potatoes, egg, and vanilla extract. Mix until evenly combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Shape and Bake
- Using a spoon or cookie scoop, drop spoonfuls of dough onto lined baking sheets, leaving about 2 inches between each cookie.
- Preheat your oven to 350°F (175°C).
- Bake for 12-15 minutes until golden at the edges and soft in the center.
- Let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. For best results, refrigerate to prolong freshness. Reheat for 5 minutes at 350°F (175°C).