Description
These Flavorful Carrot Cake Cheesecake Cookies combine the moist, spiced richness of carrot cake with creamy cheesecake filling in a cookie form. Perfectly soft and packed with grated carrots, pecans, and white chocolate chips, they offer a delightful twist on traditional carrot cake and cheesecake desserts, baked to a golden perfection.
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 promote even baking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, indicating proper aeration for texture.
- Add wet ingredients: Beat in the eggs and vanilla extract until the batter is smooth and homogenous, ensuring an even mixture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, ginger, and salt to blend the spices evenly throughout the dough.
- Combine ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the grated carrots, chopped pecans, and white chocolate chips to incorporate them without overmixing.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, creating a luscious filling.
- Assemble cookies: Scoop about 1 tablespoon of the cookie dough and flatten it slightly in your hand. Place a small dollop of the cheesecake filling in the center, then cover with another tablespoon of cookie dough. Seal the edges carefully to encase the filling completely.
- Bake: Arrange the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 12-15 minutes or until the edges turn golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring they set properly.
Notes
- For a nuttier flavor, lightly toast the pecans before adding them to the dough.
- Ensure cream cheese is fully softened for a smooth cheesecake filling.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- 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 dairy-free alternative, substitute butter and cream cheese with plant-based versions.
