Description
Carrot Cake Cheesecake Cookies
These Carrot Cake Cheesecake Cookies are the perfect fusion of two beloved desserts—carrot cake and cheesecake. Packed with warm spices, grated carrots, and a creamy cheesecake filling, these cookies will become a hit at any gathering!
Ingredients:
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
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter & Sugars: In a large bowl, cream together butter
, granulated sugar
, and brown sugar
until light and fluffy.
Add Eggs & Vanilla: Beat in eggs
one at a time, then add vanilla extract
and mix well.
Prepare Dry Ingredients: In a separate bowl, whisk together flour
, baking soda
, cinnamon
, nutmeg
, ginger
, and salt
.
Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in Additions: Gently fold in grated carrots
, chopped pecans
, and white chocolate chips
.
Prepare Cheesecake Filling: In another bowl, beat cream cheese
, powdered sugar
, and vanilla extract
until smooth and creamy.
Assemble Cookies: Scoop a tablespoon of cookie dough, flatten it slightly, and add a small spoonful of cheesecake filling in the center. Cover with another tablespoon of cookie dough and seal the edges.
Bake: Place the assembled cookies on the baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes, until the edges are golden brown.
Cool: Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Variations:
Raisins: Add 1/2 cup of raisins for a classic carrot cake touch.
Coconut: Mix in 1/2 cup shredded coconut for extra texture.
Glaze: Drizzle with a simple cream cheese glaze for added sweetness.
Storage:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Freeze for up to 2 months and thaw in the fridge before serving.
Perfect for any occasion, these cookies will make your taste buds dance with the flavors of a rich carrot cake and the creaminess of cheesecake—all in one bite!
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