If you love carrot cake and cheesecake, why not combine the two into one delightful cookie? These Irresistible Carrot Cake Cheesecake Cookies are soft, chewy, and filled with all the flavors of your favorite desserts. They’re perfect for any occasion, whether it’s a holiday gathering, a birthday celebration, or just a sweet treat to enjoy with your coffee.
Ingredients:
For the Carrot Cake Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cheesecake Filling:
- In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Cover and refrigerate the mixture while you prepare the cookie dough.
- Make the Carrot Cake Cookie Dough:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, and if desired, add the chopped nuts and raisins.
- Assemble the Cookies:
- Scoop out about 1 1/2 tablespoons of carrot cake cookie dough and flatten it slightly in your hand.
- Add about 1 teaspoon of the cheesecake filling to the center of the dough, then top with another 1 1/2 tablespoons of dough.
- Carefully seal the edges of the cookie dough around the cheesecake filling, forming a ball. Repeat with the remaining dough and filling.
- Place the cookie balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- These cookies are best enjoyed slightly warm or at room temperature when the cheesecake filling is soft and creamy. Store any leftovers in an airtight container in the refrigerator.
Tips for Success:
- Chill the Dough: If your cookie dough feels too soft or sticky, refrigerate it for about 30 minutes before assembling the cookies. This will make it easier to handle.
- Add a Glaze: For an extra touch of sweetness, drizzle the cooled cookies with a simple cream cheese glaze made from powdered sugar, cream cheese, and a little milk.
- Customize Your Add-ins: Feel free to customize the cookies with your favorite add-ins like shredded coconut, pineapple, or white chocolate chips.
Conclusion:
These Irresistible Carrot Cake Cheesecake Cookies are a delightful fusion of two beloved desserts. With their soft, spiced carrot cake exterior and creamy cheesecake center, they’re sure to be a hit with anyone who tries them. Whether you’re baking for a special occasion or just because, these cookies are a treat you won’t want to miss!