Sweet Potato Cheesecake Stuffed Cookies Recipe
Ingredients:
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 cup (250g) mashed sweet potato (roasted and cooled)
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup (170g) white chocolate chips or chunks
Instructions:
- Prepare the Cheesecake Filling:
- In a medium bowl, mix the cream cheese, sugar, and vanilla extract until smooth.
- Scoop small teaspoons of the mixture onto a parchment-lined baking sheet and freeze for at least 1 hour, or until firm.
- Make the Cookie Dough:
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, mashed sweet potato, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips or chunks.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm.
- Place a frozen cheesecake filling piece in the center and wrap the dough around it, sealing it completely.
- Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
- Bake:
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- These cookies are best enjoyed slightly warm to experience the gooey cheesecake filling. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your Sweet Potato Cheesecake Stuffed Cookies!
