Looking for a sweet treat that combines the best of both worlds—carrot cake and cheesecake—in a single bite? These Carrot Cake Cheesecake Cookies are the perfect dessert mash-up, delivering the classic spiced flavors of carrot cake with a delicious, creamy cheesecake filling. You won’t be able to stop at just one!
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
Directions:
- Preheat the Oven:
- Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Prepare the Cookie Dough:
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots, chopped pecans, and white chocolate chips.
- Make the Cheesecake Filling:
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Cookies:
- Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm.
- Place a small dollop (about 1 teaspoon) of the cream cheese filling in the center.
- Cover with another tablespoon of cookie dough, sealing the edges to encase the filling.
- Place the stuffed cookies on the prepared baking sheets, leaving about 2 inches apart between them.
- Bake:
- Bake the cookies for 12-15 minutes or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
- Enjoy immediately or store in an airtight container for up to 3 days. If you like your cookies extra soft, pop them in the microwave for a few seconds before eating!
Why You’ll Love This Recipe:
The warm, spiced carrot cake flavors pair perfectly with the creamy surprise hidden inside each cookie. The addition of white chocolate chips and chopped pecans adds texture and richness that will have you coming back for more. These cookies are perfect for holiday gatherings, afternoon tea, or any time you want to impress guests with a decadent dessert.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies
Calories: 250 kcal per cookie
Pro Tip: Customize these cookies by swapping the pecans for walnuts or adding raisins for a more traditional carrot cake twist!
