Description
These Irresistible Carrot Cake Cheesecake Cookies combine the warm, spicy flavors of carrot cake with a creamy cheesecake filling. Soft, chewy carrot cake cookie dough packed with grated carrots, pecans, and white chocolate chips envelopes a luscious cream cheese center. Perfectly baked to golden edges, these cookies are a delightful treat 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
Cheesecake 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 line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agents.
- Mix Dry into Wet: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Carrots, Pecans, and White Chocolate: Gently fold in the grated carrots, chopped pecans, and white chocolate chips evenly throughout the cookie dough.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
- Assemble Cookies: Scoop about 1 tablespoon of cookie dough and flatten slightly in your palm. Place a small dollop of the cream cheese mixture in the center, then cover with another tablespoon of cookie dough, sealing the edges to encase the filling completely.
- Arrange on Baking Sheets: Place the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake and Cool: Bake the cookies for 12-15 minutes, or until the edges turn golden brown. Allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and smoother texture.
- Do not overmix the batter to keep cookies tender and chewy.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
- Grate the carrots finely to help them blend well into the dough and maintain moisture.
