Description
These Flavorful Carrot Cake Cheesecake Cookies combine the moist, spiced goodness of carrot cake with a creamy cheesecake surprise in the center. Loaded with grated carrots, crunchy pecans, and sweet white chocolate chips, these cookies offer a delightful twist on classic carrot cake, perfect for sharing at gatherings or enjoying as a special treat.
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: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Wet Ingredients: Incorporate the eggs one at a time and then mix in the vanilla extract, ensuring everything is well combined for a smooth dough base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agent.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing. Fold in the grated carrots, chopped pecans, and white chocolate chips for texture and flavor.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the filling is smooth and creamy, offering a luscious surprise inside the cookies.
- Assemble Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a small dollop of the cheesecake filling in the center, then cover it with another tablespoon of cookie dough, sealing the edges carefully to encase the filling within.
- Bake: Place the assembled cookies on the prepared baking sheet and bake for approximately 12-15 minutes, or until the edges are lightly golden and the cookies are set but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, so they firm up and the flavors meld beautifully.
Notes
- Make sure the cream cheese is softened to room temperature for smooth cheesecake filling.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- You can substitute pecans with walnuts if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Feel free to dust cooled cookies with a little powdered sugar for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
