Ingredients
Scale
For the Sweet Potato Filling:
- 1 cup mashed sweet potatoes (roasted, not canned)
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Prepare the Fillings: In separate bowls, mix the sweet potato filling ingredients and the cheesecake filling ingredients. Chill both for at least 30 minutes.
- Make the Cookie Dough: Cream butter and sugars together until fluffy. Add eggs one at a time, then vanilla. Mix in dry ingredients just until combined.
- Assemble the Cookies: Scoop a tablespoon of dough, flatten it, and place a small scoop of sweet potato filling and a dab of cheesecake filling in the center. Cover with another piece of dough and seal edges. Chill assembled cookies for 15 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake cookies on lined baking sheets for 12–14 minutes, until edges are golden. Cool on wire rack.
Notes
Don’t overfill the cookies—too much filling will cause them to leak during baking. And always chill your dough before baking to help them hold shape.