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–+ servings

Carrot Cake Cheesecake Cookies

Indulge in the unique combination of carrot cake and cheesecake in these soft, chewy cookies filled with creamy goodness.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for easy blending.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 1/2 cups all-purpose flour Measure accurately for the right consistency.
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Mix-ins
  • 1 1/2 cups grated carrots Use freshly grated for moisture and flavor.
  • 1 cup chopped pecans Can be substituted with walnuts if desired.
  • 1 cup white chocolate chips Opt for high-quality chocolate for better taste.
Cheesecake Filling
  • 8 ounces cream cheese Must be softened for easy mixing.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, ensuring each is completely mixed before adding the next and then incorporate the vanilla extract.
  4. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually mix the dry ingredients into the wet mixture, stirring gently to combine.
  6. Fold in grated carrots, chopped pecans, and white chocolate chips until evenly distributed.
Cheesecake Filling
  1. In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
Assembly and Baking
  1. To assemble, flatten a tablespoon of cookie dough, place a small dollop of cheesecake filling in the center, and cover with another piece of dough, sealing the edges.
  2. Space cookies 2 inches apart on prepared baking sheets and bake for 12-15 minutes until edges are golden brown.
  3. Let cookies rest on the baking sheet briefly before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Reheat in microwave if desired.

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