Description
Delight in these Carrot Cake Cheesecake Cookies, combining the moist spices and grated carrots of a classic carrot cake with a luscious, creamy cheesecake center. These soft-baked cookies offer a unique, indulgent dessert perfect for parties or a sweet treat any day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Chill the filling: Place the cheesecake filling in the refrigerator to firm up while you prepare the cookie dough.
- Combine dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ground ginger, and salt until evenly mixed.
- Cream butter and sugars: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, indicating enough air has been incorporated.
- Add egg and vanilla: Mix in the large egg and vanilla extract to the butter and sugar mixture until fully combined and smooth.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick cookie dough forms.
- Fold in carrots and extras: Stir in the grated carrots, chopped nuts (if using), and shredded coconut (if using) evenly through the dough.
- Prepare baking sheet and oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and non-stick baking.
- Form the cookie base: Scoop about a tablespoon of the carrot cake dough and flatten it into a small disk on your hand or work surface.
- Add cheesecake filling: Place a small spoonful of the chilled cheesecake filling onto the center of the dough disk.
- Seal the cookies: Flatten another tablespoon of dough into a disk and carefully place it on top of the filling. Pinch the edges to seal and enclose the cheesecake center inside.
- Arrange cookies for baking: Place the assembled cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow spreading.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool and serve: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- For extra texture, you can add chopped walnuts or pecans and shredded coconut, but these are optional.
- Make sure the cream cheese is fully softened for smooth filling.
- Sealing the edges well prevents the cheesecake filling from leaking out during baking.
- Store cooled cookies in an airtight container in the refrigerator for up to 3 days as they contain cream cheese filling.
- If desired, cookies can be served slightly chilled or at room temperature.
