Sweet Potato Cookies

We're combining three desserts in one - cookies, sweet potato pie, and cheesecake! These stuffed cookies are packed with fall flavors and creamy goodness.

Clare Greco
Updated on Friday 06 December 2024
A stack of two thick cookies, with the top one partially bitten to reveal a creamy filling inside.
A stack of two thick cookies, with the top one partially bitten to reveal a creamy filling inside. Pin it
A stack of two thick cookies, with the top one partially bitten to reveal a creamy filling inside. | Recipesbyclare.com

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!
A close-up image of two golden, baked cookie cups filled with a creamy filling, resting on a wire rack with more cookie cups in the background. Pin it
A close-up image of two golden, baked cookie cups filled with a creamy filling, resting on a wire rack with more cookie cups in the background. | Recipesbyclare.com

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.

Stuffed Potato Cookies

Soft cookies stuffed with creamy cheesecake and spiced sweet potato filling. Like having two favorite desserts in one delicious bite.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: American

Yield: 24 Servings (24)

Dietary: Vegetarian

Ingredients

01 1 cup unsalted butter, softened.
02 1 1/2 cups granulated sugar.
03 2 large eggs.
04 1 teaspoon vanilla extract.
05 3 cups all-purpose flour.
06 1 teaspoon baking powder.
07 1/2 teaspoon baking soda.
08 1/2 teaspoon salt.
09 1 cup mashed sweet potatoes.
10 1/4 cup brown sugar.
11 1/2 teaspoon cinnamon.
12 1/4 teaspoon nutmeg.
13 1/4 teaspoon ginger.
14 1 teaspoon vanilla extract.
15 8 oz cream cheese, softened.
16 1/4 cup powdered sugar.
17 1 teaspoon vanilla extract.

Instructions

Step 01

Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Step 02

Mix dry ingredients separately, then combine with wet ingredients. Chill 30 minutes.

Step 03

Mix sweet potato filling ingredients until smooth.

Step 04

Beat cream cheese filling ingredients until creamy.

Step 05

Flatten 2 tablespoons dough, add fillings in center, cover with second flattened piece.

Step 06

Seal edges well. Place 2 inches apart on lined sheet.

Step 07

Bake at 350°F for 12-15 minutes until edges golden.

Step 08

Cool 5 minutes on sheet, then transfer to rack.

Notes

  1. Chill dough for easier handling.
  2. Seal edges well to prevent leaks.
  3. Don't overfill cookies.
  4. Keeps 5 days in fridge.
  5. Can freeze up to 3 months.

Tools You'll Need

  • Baking sheets.
  • Parchment paper.
  • Mixing bowls.
  • Electric mixer.
  • Wire rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream cheese).
  • Eggs.
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 15g
  • Total Carbohydrate: 35g
  • Protein: 4g