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

Scale

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.