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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
Directions:
Make the Cookie Dough:
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined. Chill the dough for at least 30 minutes.
Prepare the Sweet Potato Filling:
In a bowl, mix the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla until smooth. Set aside.
Make the Cheesecake Filling:
In another bowl, beat the cream cheese, powdered sugar, and vanilla until creamy. Spoon into a piping bag or set aside.
Assemble the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 2 tablespoons of cookie dough and flatten it into a disk. Place a small amount of cheesecake filling in the center, followed by a dollop of sweet potato filling.
Cover with another flattened piece of cookie dough, sealing the edges. Repeat with the remaining dough and filling.
Bake:
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are lightly golden.
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