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I came up with these cookies last fall when I couldn't decide between making sweet potato pie or cheesecake. The combination turned out even better than I imagined! The cookie dough wraps around creamy cheesecake filling and spiced sweet potato creating the most amazing little pockets of fall flavor. One bite and you'll understand why these have become my most requested cookie recipe.
Everything You Need for Cookie Magic
- For Your Cookie Base:
- 1 cup butter nice and soft
- 1 ½ cups sugar for sweetness
- 2 large eggs room temperature works best
- 1 tsp pure vanilla extract
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Sweet Potato Goodness:
- 1 cup sweet potatoes mashed up smooth
- ¼ cup brown sugar packed
- ½ tsp cinnamon
- ¼ tsp nutmeg freshly grated if possible
- ¼ tsp ginger
- 1 tsp vanilla extract
- Creamy Cheesecake Center:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Let's Make Some Cookie Magic
- Start with the Dough
- Beat your butter and sugar until it's light and fluffy. Mix in those eggs one at a time then add vanilla. Whisk your dry ingredients in another bowl then gradually mix everything together. Pop it in the fridge to chill.
- Sweet Potato Time
- Mix up your mashed sweet potatoes with brown sugar and all those cozy fall spices until it's smooth and dreamy.
- Cheesecake Magic
- Whip that cream cheese powdered sugar and vanilla until it's silky smooth then get it ready for filling.
- Put It All Together
- Heat your oven to 350°F and line your baking sheet. Take some dough flatten it out add a bit of cheesecake and sweet potato filling then cover with more dough. Seal up the edges like little packages of joy.
- Into the Oven
- Space those cookies out and bake them until they're just golden around the edges about 12 to 15 minutes.
- The Best Part
- Let them cool a bit before moving them watch out they'll be super soft at first! Try to wait until they're not too hot before taking that first heavenly bite.
My Cookie Secrets
- Cold is Good: Don't skip chilling the dough your cookies will thank you for it!
- Fresh is Best: Roast and mash your own sweet potatoes the flavor is so much better than canned.
- Keep Them Fresh: Store them on the counter for a few days or pop them in the fridge if you want them to last longer though they never do in my house!
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Not Just Another Cookie
These cookies have become such a special part of my fall baking. The kitchen smells absolutely incredible while they're in the oven all warm spices and vanilla. I love watching people's faces when they take that first bite and discover the surprise inside! The way the spiced sweet potato and creamy cheesecake filling blend together is pure magic. They've become our official welcome to fall treat!
Frequently Asked Questions
- → Why chill the dough?
Chilling helps prevent spreading during baking and makes the dough easier to handle when assembling the stuffed cookies.
- → Can I use canned sweet potato?
Yes, just make sure to drain well and mash thoroughly. Fresh mashed sweet potatoes give best results.
- → Why are my cookies leaking filling?
Make sure to seal the edges well when sandwiching the fillings, and don't overfill. A small amount goes a long way.
- → Can I freeze these cookies?
Yes! Freeze baked cookies for up to 3 months. Thaw in fridge overnight before serving.
- → How do I store these?
Keep in an airtight container in the fridge for up to 5 days due to the cream cheese filling.