These Carrot Cake Cheesecake Cookies are the ultimate dessert mashup, blending the classic flavors of carrot cake with a creamy cheesecake center. The result is a soft, spiced cookie with a luscious, tangy surprise inside. Perfect for any occasion, these cookies are sure to become a favorite treat for both carrot cake and cheesecake lovers alike.
Why You’ll Love This Recipe:
- Creamy and Delicious: The rich, creamy cheesecake filling pairs perfectly with the spiced, moist carrot cake cookie dough.
- Unique Combination: Combines the flavors of two classic desserts in one bite-sized cookie.
- Perfect for Sharing: These cookies are an impressive treat to bring to parties or gatherings.
- Customizable: Add your favorite mix-ins like raisins, coconut, or nuts to make it your own.
INGREDIENTS YOU’LL NEED:
For the Cookies:
- 1 ½ cups all-purpose flour: The base for the cookie dough, giving it structure.
- ½ tsp baking soda: Helps the cookies rise slightly and maintain their soft texture.
- ½ tsp cinnamon: Adds warmth and depth to the carrot cake flavor.
- ¼ tsp nutmeg: Complements the cinnamon with a hint of spice.
- ¼ tsp salt: Enhances the overall flavor and balances sweetness.
- ½ cup unsalted butter (softened): Adds richness and moisture to the cookies.
- ½ cup granulated sugar: Sweetens the dough while helping achieve a crisp exterior.
- ½ cup brown sugar: Adds a deeper flavor and helps keep the cookies moist.
- 1 large egg: Binds the dough together and adds richness.
- 1 tsp vanilla extract: Enhances the flavor and aroma of the cookies.
- 1 cup finely grated carrots: The star ingredient, adding moisture, natural sweetness, and texture.
- ½ cup chopped walnuts (optional): For added crunch and nutty flavor, though optional.
For the Cheesecake Filling:
- 4 oz cream cheese (softened): Creates the creamy, tangy filling.
- ¼ cup powdered sugar: Sweetens the cream cheese filling without making it too runny.
- ½ tsp vanilla extract: Adds flavor to the cheesecake filling.
HOW TO MAKE CARROT CAKE CHEESECAKE COOKIES:
STEP-BY-STEP INSTRUCTIONS:
- Prepare the Cheesecake Filling:
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small spoonfuls of the mixture (about 1 teaspoon each) onto a parchment-lined baking sheet. Freeze the cheesecake filling for at least 30 minutes to firm up. This will make it easier to stuff the cookies without the filling spilling out.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined. Stir in the finely grated carrots, ensuring they are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using walnuts or other optional mix-ins like raisins or shredded coconut, fold them into the dough at this stage.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Take a spoonful of cookie dough (about 1 ½ tablespoons), flatten it slightly in your hand, and place a frozen cheesecake filling ball in the center. Carefully fold the dough around the filling, making sure to seal the edges so the cheesecake doesn’t leak out during baking.
- Place the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
HELPFUL TIPS:
- Chill the Dough: If the dough becomes too sticky to handle, refrigerate it for 10-15 minutes before stuffing and shaping the cookies.
- Customize Mix-Ins: Feel free to add raisins, shredded coconut, or even pineapple bits to the cookie dough for additional texture and flavor.
- Ensure Sealing: Make sure to seal the edges of the cookies well to prevent the cheesecake filling from leaking out during baking.
DETAILS:
- Prep Time: 45 minutes (includes freezing time for the filling)
- Cook Time: 12-15 minutes
- Total Time: 1 hour
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetaria
NOTES:
- These cookies are best enjoyed fresh, but they can also be stored for a few days in an airtight container at room temperature. For longer storage, keep them in the refrigerator, as the cheesecake filling may soften over time.
NUTRITIONAL INFORMATION (Per Cookie):
- Calories: ~220 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 11g
- Sugars: 18g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and cheesecake filling a day in advance. Store the cookie dough in the refrigerator and freeze the cheesecake filling until you’re ready to assemble and bake.
What can I use instead of walnuts?
If you don’t like or can’t eat walnuts, you can substitute them with pecans, raisins, or simply leave them out altogether.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate them to keep the cheesecake filling firmer.
STORAGE INSTRUCTIONS:
To keep these cookies fresh, store them in an airtight container at room temperature for 2-3 days. Alternatively, refrigerate them for up to 5 days, or freeze the baked cookies for up to 1 month. To thaw frozen cookies, let them sit at room temperature for a few hours before serving.
Related Recipes:
If you enjoyed these Carrot Cake Cheesecake Cookies, try these other delicious dessert combinations:
CONCLUSION:
Carrot Cake Cheesecake Cookies are a delightful blend of two beloved desserts, offering the best of both worlds. With their soft, spiced cookie dough and creamy cheesecake filling, they’re a treat that’s sure to impress. These cookies are perfect for sharing, gifting, or simply indulging in a special homemade treat. Enjoy!
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Carrot Cake Cheesecake Cookies
Description
These Carrot Cake Cheesecake Cookies are the ultimate dessert mashup, blending the classic flavors of carrot cake with a creamy cheesecake center. The result is a soft, spiced cookie with a luscious, tangy surprise inside. Perfect for any occasion, these cookies are sure to become a favorite treat for both carrot cake and cheesecake lovers alike.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour: The base for the cookie dough, giving it structure.
- ½ tsp baking soda: Helps the cookies rise slightly and maintain their soft texture.
- ½ tsp cinnamon: Adds warmth and depth to the carrot cake flavor.
- ¼ tsp nutmeg: Complements the cinnamon with a hint of spice.
- ¼ tsp salt: Enhances the overall flavor and balances sweetness.
- ½ cup unsalted butter (softened): Adds richness and moisture to the cookies.
- ½ cup granulated sugar: Sweetens the dough while helping achieve a crisp exterior.
- ½ cup brown sugar: Adds a deeper flavor and helps keep the cookies moist.
- 1 large egg: Binds the dough together and adds richness.
- 1 tsp vanilla extract: Enhances the flavor and aroma of the cookies.
- 1 cup finely grated carrots: The star ingredient, adding moisture, natural sweetness, and texture.
- ½ cup chopped walnuts (optional): For added crunch and nutty flavor, though optional.
For the Cheesecake Filling:
- 4 oz cream cheese (softened): Creates the creamy, tangy filling.
- ¼ cup powdered sugar: Sweetens the cream cheese filling without making it too runny.
- ½ tsp vanilla extract: Adds flavor to the cheesecake filling.
Instructions
-
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined. Stir in the finely grated carrots, ensuring they are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using walnuts or other optional mix-ins like raisins or shredded coconut, fold them into the dough at this stage.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Take a spoonful of cookie dough (about 1 ½ tablespoons), flatten it slightly in your hand, and place a frozen cheesecake filling ball in the center. Carefully fold the dough around the filling, making sure to seal the edges so the cheesecake doesn’t leak out during baking.
- Place the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh, but they can also be stored for a few days in an airtight container at room temperature. For longer storage, keep them in the refrigerator, as the cheesecake filling may soften over time.
