Description
These Carrot Cake Cheesecake Cookies combine the flavors of carrot cake with a creamy cheesecake filling to create a delightful treat that is perfect for any occasion.
Ingredients
Scale
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup old-fashioned oats
- 1/2 cup chopped walnuts or pecans (optional)
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the cheesecake filling: In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth. Scoop into small teaspoon-sized dollops and freeze for 20–30 minutes until firm.
- Make the cookie dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix until well combined. Stir in the grated carrots. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the oats and nuts, if using.
- Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a frozen dollop of the cheesecake filling in the center, then top with another small scoop of dough. Seal the edges and shape into a ball. Place on the baking sheet, spacing 2 inches apart. Repeat with remaining dough and filling.
- Bake: Bake for 12–14 minutes or until the edges are golden and the centers are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in the refrigerator due to the cream cheese filling.
- For extra flavor, add a handful of raisins or coconut flakes to the dough.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
