Description
Irresistible Carrot Cake Cheesecake Cookies combine the warm, spiced flavors of carrot cake with a creamy cheesecake filling, all wrapped in a soft, chewy cookie. These delightful treats feature grated carrots, pecans, white chocolate chips, and a luscious cream cheese center, baked to golden perfection for a unique dessert experience that’s perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cup chopped pecans
- 1 cup white chocolate chips
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, mixing thoroughly until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agent.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Carrots, Pecans, and Chocolate Chips: Gently fold in the grated carrots, chopped pecans, and white chocolate chips to evenly distribute them throughout the dough.
- Make Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the filling is smooth, creamy, and well blended.
- Assemble Cookies: Scoop approximately 1 tablespoon of cookie dough and flatten it slightly. Place a small dollop of the cream cheese filling in the center, then cover with another tablespoon of cookie dough, sealing the edges carefully to encase the filling fully.
- Prepare for Baking: Place the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake and Cool: Bake the cookies for 12-15 minutes or until the edges turn golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, allowing the cookies to set.
Notes
- Ensure the cream cheese is softened for a smooth filling.
- Do not overmix the dough to keep the cookies tender.
- Grate the carrots finely for even distribution and better texture.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a stronger cheesecake flavor, chill the cream cheese filling before assembling.
- Seal the edges well to prevent the cream cheese filling from leaking out during baking.
