Description
These Carrot Cake Cheesecake Cookies combine the moist, spiced flavors of classic carrot cake with a creamy cheesecake filling, creating a delightful treat perfect for any occasion. Soft, tender cookies are filled with a smooth sweetened cream cheese center and accented with nuts and coconut for added texture.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium carrots)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Chill the filling: Refrigerate the cream cheese mixture to firm up while you prepare the cookie dough, ensuring it will be easier to handle later.
- Mix dry ingredients: Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl until evenly combined.
- Cream butter and sugars: In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, incorporating air for a tender cookie texture.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully combined, creating the wet base of your dough.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a thick dough is formed.
- Incorporate carrots and add-ins: Fold in the grated carrots along with chopped nuts and shredded coconut, if using, to add moisture and texture to the dough.
- Preheat oven and prepare baking sheets: Set the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Assemble cookies: Scoop approximately one tablespoon of dough and flatten it into a disk. Place a small spoonful of the chilled cheesecake filling in the center.
- Seal the cookies: Flatten another tablespoon of dough into a disk and place it over the filling, carefully sealing the edges to encase the cheesecake filling inside.
- Arrange on baking sheets: Place the assembled cookies on the prepared sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12-15 minutes or until the edges turn golden and the centers are set but still soft.
- Cool and serve: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely and set.
Notes
- For best results, use freshly grated carrots and ensure cream cheese is softened to avoid lumps in the filling.
- You can omit nuts or coconut if desired or substitute them with other nuts like almonds or hazelnuts.
- Seal the edges well to prevent the cheesecake filling from leaking out during baking.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- Allow cookies to come to room temperature before serving for the best flavor and texture.
