Sweet Potato Cheesecake Cookies
A delightful fusion of cookies with the rich flavors of cheesecake and sweet potatoes, these soft and chewy treats are perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup cream cheese, softened
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter, softened
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 large egg
Instructions
Preparation
- Gather all the necessary ingredients. Ensure your sweet potatoes are cooked, cooled, and mashed until smooth.
- In a large mixing bowl, cream together the softened butter, white sugar, brown sugar, and cream cheese until smooth and fluffy.
- Add the mashed sweet potatoes, egg, and vanilla extract to the creamed mixture, mixing until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
- Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until light golden brown at the edges.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Serving
- Enjoy your Sweet Potato Cheesecake Cookies immediately or store them for later. Flavors meld beautifully over time.
Notes
Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. Freeze for longer storage, up to three months.