Description
Indulge in the ultimate fusion of sweet potatoes and creamy cheesecake with these irresistible cookies. The perfect balance of flavors and textures in every bite.
Ingredients
– 1 cup (230g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1 cup (240g) canned sweet potato puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups (281g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 8 ounces (226g) cream cheese, softened
– 1/4 cup (50g) granulated sugar
– 1 large egg yolk
Instructions
1. 1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. 2. In a large bowl, cream the butter and 1 cup of sugar together until light and fluffy, about 2-3 minutes.
3. 3. Mix in the sweet potato puree, 2 eggs, and vanilla extract until combined.
4. 4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. 6. In a medium bowl, beat the cream cheese, 1/4 cup sugar, and egg yolk until smooth.
7. 7. Scoop 2 tablespoons of the cookie dough and place it on the prepared baking sheet. Indent the center with your thumb and fill with about 1 teaspoon of the cream cheese mixture.
8. 8. Bake for 12-14 minutes, or until the edges are lightly browned. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add a sprinkle of cinnamon or nutmeg to the cookie dough. These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 30
- Cook Time: 12
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American