Description
Zucchini Carrot Cake Cheesecake Cookies
Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped pecans
1/2 cup shredded coconut (optional)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake filling)
1/2 tsp vanilla extract (for cheesecake filling)
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat together the butter, and granulated sugar until creamy. Add the eggs and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots, zucchini, chopped pecans, and shredded coconut if using.
In a small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth.
Scoop out a tablespoon of cookie dough, flatten it slightly in your hand, and add a small dollop of the cream cheese mixture in the center. Top with another tablespoon of cookie dough and seal the edges to encase the cheesecake filling.
Place the cookies on the prepared baking sheet, leaving enough space between each cookie. Bake for 12-15 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 260 kcal per cookie | Servings: 24 cookies
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