Description
These Flavorful Carrot Cake Cheesecake Cookies combine the rich, spiced flavors of classic carrot cake with a creamy cheesecake center. Soft, moist, and perfectly balanced with cinnamon and nutmeg, these stuffed cookies are ideal for dessert or an indulgent snack.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup finely grated carrots
- 1/2 cup quick oats
- 1/2 cup chopped walnuts or pecans (optional)
Cheesecake Filling:
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop 1/2 teaspoon portions of the mixture onto a parchment-lined plate and freeze for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently to combine. Fold in the grated carrots, quick oats, and nuts if using. Chill the dough in the refrigerator for 20 minutes to firm up the dough and make it easier to handle.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen portion of the cream cheese filling in the center and carefully wrap the dough around it, sealing the edges completely to encase the filling. Repeat this process with the remaining dough and cream cheese portions. Arrange the stuffed cookies on the baking sheets spaced about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12 to 14 minutes or until the edges look set and are lightly golden. Avoid overbaking to keep the centers soft and creamy. Remove the cookies from the oven and let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure that the cream cheese filling is well frozen before wrapping it with the dough to prevent leakage during baking.
- Store cookies in an airtight container in the refrigerator to maintain the cheesecake-like texture.
- For a softer texture, store cookies at room temperature for a few days.
- Chilling the dough helps with handling and results in better-shaped cookies.
- Optional nuts add a delightful crunch but can be omitted to accommodate nut allergies.
