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
Scale
- 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