Directions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Make the sweet potato cheesecake filling:
In a medium bowl, combine the mashed sweet potato, cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream (if using). Mix until smooth and creamy. Set aside.
Prepare the cookie dough:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Assemble the stuffed cookies:
Take a tablespoon of cookie dough and flatten it slightly in your hands.
Add about 1-2 teaspoons of the sweet potato cheesecake filling in the center of the dough.
Take another tablespoon of dough and flatten it, then place it on top of the filling, sealing the edges of the dough around the filling to encase it completely.
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve:
Once the cookies are cooled, serve and enjoy the delicious combination of soft, spiced cookies with a creamy sweet potato cheesecake filling!
These Sweet Potato Cheesecake Stuffed Cookies are perfect for fall or any time you’re craving something sweet and indulgent! 🍠
