Description
These Flavorful Carrot Cake Cheesecake Cookies combine the moist, spiced goodness of carrot cake with a creamy cheesecake center, all baked into a delightful handheld treat. Perfect for dessert lovers looking for a unique twist on traditional cookies, they offer a perfect balance of sweetness, spices, and texture from pecans and white chocolate chips.
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 and Prepare Baking Sheets: 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 using a mixer until the mixture is light and fluffy. This step provides the base texture for the cookies.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is well combined and smooth, helping to bind the ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt, distributing the spices evenly for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing just until combined. Carefully fold in the grated carrots, chopped pecans, and white chocolate chips to incorporate them evenly without overmixing.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until you achieve a smooth and creamy consistency suitable for a filling.
- Assemble Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a small dollop of the cheesecake filling in the center, then cover it with another tablespoon of cookie dough. Seal the edges carefully to encase the cheesecake in the cookie dough.
- Bake and Cool Cookies: Place the assembled 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. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Do not overmix the dough after adding the dry ingredients to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen before baking; just increase baking time by a few minutes if baking from frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
