Description
These Carrot Cake Cheesecake Cookies combine the warm spices of carrot cake, the rich creaminess of cheesecake, and the soft, chewy texture of cookies. A delightful dessert that will quickly become a crowd favorite, perfect for any occasion!
Ingredients
For the 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
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream Butter & Sugars: Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add Eggs & Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in Add-ins: Gently fold in the grated carrots, chopped pecans, and white chocolate chips.
- Prepare Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Cookies: Scoop about 1 tablespoon of cookie dough, flatten slightly, and add a small spoonful of cheesecake filling. Cover with another tablespoon of dough and seal the edges.
- Bake: Place cookies on the baking sheet, leaving space between each. Bake for 12–15 minutes or until golden at the edges.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
- Soft Butter: Make sure your butter is softened but not melted for the perfect cookie texture.
- Chill the Dough: If the dough feels sticky, chill it for 15–20 minutes before assembling the cookies.
- Don’t Overbake: The cookies should look slightly underdone when you take them out of the oven. They’ll firm up as they cool.
- Grate the Carrots: Use a fine grater for a smooth texture that blends well into the dough. Avoid pre-grated carrots, as they’re often too dry.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American