Description
These Flavorful Carrot Cake Cheesecake Cookies combine the moist, spiced goodness of carrot cake with a creamy cheesecake filling, all baked into delightful handheld treats. Perfect for dessert lovers who enjoy rich textures and a blend of warm spices, these cookies feature shredded carrots, crunchy pecans, and sweet white chocolate chips for added depth and flavor.
Ingredients
Scale
Cookie Dough
- 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
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well to combine all ingredients thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients mixture to the wet ingredients bowl, mixing just until combined to avoid overworking the dough. Then fold in the grated carrots, chopped pecans, and white chocolate chips evenly throughout the dough.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Assemble Cookies: Scoop about 1 tablespoon of the cookie dough, flatten it slightly in your hand, add a small dollop of the cheesecake filling in the center, then cover with another tablespoon of cookie dough, carefully sealing the edges to encase the filling.
- Bake Cookies: Place the stuffed cookies on the prepared baking sheets about 2 inches apart to allow spreading. Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and better texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Chill the dough briefly if it becomes too soft or sticky to handle when forming the stuffed cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For variation, substitute pecans with walnuts or omit the white chocolate chips for a less sweet option.
