Description
Discover the sweet and creamy delight of Sweet Potato Cream Cheese Delight Cookies. This unique recipe combines the rich, velvety texture of sweet potato cheesecake filling with the aromatic warmth of spiced cookies. Perfect for seasonal gatherings, special occasions, or a cozy night in, these cookies offer a delightful taste experience that appeals to both sweet potato enthusiasts and dessert lovers alike.
Ingredients
For the sweet potato cheesecake filling:
- 1/2 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for a smoother texture)
For the cookie dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Step-by-step Directions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
2. Combine Filling Ingredients
In a medium bowl, mix the mashed sweet potato with cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream (if using) until smooth and creamy. Set aside.
3. Mix Dry Ingredients
In another medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Cream the Butter and Sugars
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
5. Add Egg and Vanilla
Stir the egg and vanilla extract into the butter mixture until fully integrated.
6. Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients, stirring to form a cohesive cookie dough.
7. Assemble Cookies
Take about a tablespoon of cookie dough, flatten it slightly, and place 1-2 teaspoons of filling in the center. Cover with another flattened tablespoon of dough, sealing the edges to enclose the filling.
8. Bake
Place the cookies on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
9. Cool and Serve
Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings & Preparation Time
This recipe makes approximately 20 cookies. Preparation time is about 20 minutes, with an additional 12 minutes of baking time.
Tips for Storage & Reheating
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If desired, reheat briefly in the microwave for a few seconds to refresh the softness and warmth.
Conclusion
Sweet Potato Cream Cheese Delight Cookies are a splendid treat that uniquely marries the creamy allure of cheesecake with the sweet charm of sweet potatoes. Wrapped in a soft, spiced cookie dough, this dessert is sure to become a conversation piece at any dining table. Whether served at a holiday gathering or enjoyed as a special treat, these cookies promise satisfaction with every bite.
Print
Sweet Potato Cream Cheese Delight Cookies
- Total Time: 32 minutes
- Yield: 20 cookies 1x
Description
Discover the sweet and creamy delight of Sweet Potato Cream Cheese Delight Cookies. This unique recipe combines the rich, velvety texture of sweet potato cheesecake filling with the aromatic warmth of spiced cookies. Perfect for seasonal gatherings, special occasions, or a cozy night in, these cookies offer a delightful taste experience that appeals to both sweet potato enthusiasts and dessert lovers alike.
Ingredients
- 1/2 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for a smoother texture)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
- In a medium bowl, mix the mashed sweet potato with cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream (if using) until smooth and creamy. Set aside.
- In another medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Stir the egg and vanilla extract into the butter mixture until fully integrated.
- Gradually add the flour mixture to the wet ingredients, stirring to form a cohesive cookie dough.
- Take about a tablespoon of cookie dough, flatten it slightly, and place 1-2 teaspoons of filling in the center. Cover with another flattened tablespoon of dough, sealing the edges to enclose the filling.
- Place the cookies on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes