Description
Delight in the union of carrot cake and creamy cheesecake with these Carrot Cake Cheesecake Cookies. Soft, spiced carrot cake dough encloses a luscious, tangy cream cheese filling, creating a perfect handheld treat that combines the best flavors and textures of both desserts. Ideal for parties, afternoon snacks, or a special dessert, these cookies offer a unique twist that’s sure to impress.
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 Dough Mix
- 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 softened cream cheese, powdered sugar, and vanilla extract 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.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ground ginger, and salt until evenly combined.
- Cream butter and sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, mixing until fully combined and smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a thick dough forms with no streaks of flour remaining.
- Fold in add-ins: Gently stir in the finely grated carrots, chopped nuts (if using), and shredded coconut (if using), ensuring an even distribution throughout the dough.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Assemble the cookies: Scoop one tablespoon of dough and flatten it into a disk. Place a small spoonful of the chilled cheesecake filling in the center.
- Seal the filling: Flatten another tablespoon of dough into a disk, place it over the filling disk, and gently press the edges together to enclose the cheesecake filling completely.
- Arrange cookies for baking: Place the filled cookies on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the centers are set.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Chilling the cheesecake filling helps prevent leakage during baking.
- Ensure carrots are finely grated for a tender texture and even distribution in the dough.
- Store cookies in an airtight container and refrigerate if not consumed within two days due to the cream cheese filling.
- You can substitute shredded coconut with mini chocolate chips for a variation.
