Description
Indulge in the heavenly combination of carrot cake and cheesecake with these irresistible Carrot Cake Cheesecake Cookies. A soft and chewy carrot cake cookie filled with a luscious cream cheese center, these decadent treats are perfect for any occasion.
Ingredients
Scale
For the carrot cake cookie:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup finely grated carrot
- 1/3 cup chopped walnuts or pecans
- 1/4 cup shredded coconut (optional)
For the cheesecake filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven and prepare filling: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Beat together cream cheese, sugar, and vanilla until smooth. Freeze teaspoon-sized mounds of the filling while preparing the cookie dough.
- Make cookie dough: Whisk together dry ingredients in a bowl. Cream butter and sugars in a separate bowl, then beat in egg and vanilla. Stir in dry ingredients and fold in carrot, nuts, and coconut.
- Assemble cookies: Scoop dough, place a frozen cheesecake dollop in the center, seal and form into balls. Bake for 11–13 minutes until golden. Cool before serving.
Notes
- Freeze the cheesecake filling for easier handling.
- Use a cookie scoop for uniform cookies.
- Chill cookies if not serving immediately.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 17g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
