Description
If you’re searching for a dessert that perfectly combines the comfort of sweet potato pie with the creamy richness of cheesecake, look no further than Sweet Potato Pie Cheesecake Cookies. These cookies are soft, flavorful, and packed with layers of delicious fillings that will leave your taste buds dancing. Whether for holidays, potlucks, or a cozy evening treat, this recipe is sure to impress!
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Sweet Potato Pie Filling:
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1: Make the Cookie Dough
Begin by creaming the butter and granulated sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is well incorporated. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Chill the dough for at least 30 minutes to make it easier to handle.
Step 2: Prepare the Sweet Potato Pie Filling
In a medium bowl, mix the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until smooth and set aside.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy. Transfer the mixture to a piping bag or leave it in the bowl for easy assembly.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disk. Add a small dollop of cheesecake filling in the center, followed by a spoonful of sweet potato filling. Cover this with another flattened piece of cookie dough, sealing the edges to encase the filling completely. Repeat until all the dough and filling are used.
Step 5: Bake the Cookies
Arrange the cookies on the prepared baking sheet, leaving about 2 inches of space between them. Bake for 12–15 minutes, or until the edges turn a light golden color.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for a gooey, comforting dessert or at room temperature for a firmer texture.
Notes
Serving Tips
- Warm and Cozy: These cookies are at their best when served slightly warm. Reheat them in the microwave for 10–15 seconds for that fresh-out-of-the-oven experience.
- Pairings: Serve with a glass of cold milk, a hot cup of coffee, or a warm spiced tea to complement their rich and cozy flavors.
- Presentation: Arrange them on a decorative platter and dust with powdered sugar or a sprinkle of cinnamon for a festive touch during gatherings or holidays.
Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before storing to avoid moisture buildup.
- Refrigeration: Due to the cheesecake filling, these cookies can also be stored in the refrigerator for up to 7 days. Place parchment paper between layers to prevent sticking.
- Freezing: For longer storage, freeze the cookies in an airtight container or freezer bag for up to 2 months. To thaw, let them sit at room temperature for about 30 minutes or warm them gently in the oven or microwave.
