Carrot Cake Cheesecake Cookies
Delightful chewy cookies filled with a creamy cheesecake surprise, combining the classic flavors of carrot cake and cheesecake.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Must be softened to room temperature.
- 1 cup brown sugar, packed Brown sugar gives a deeper flavor.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour Can substitute with whole wheat flour.
- 1 tsp baking soda For leavening.
- 1 tsp cinnamon
- 1/4 tsp nutmeg Add more for a stronger flavor.
- 1/4 tsp ginger
- 1/2 tsp salt Balances sweetness.
- 1 1/2 cups grated carrots For moisture and sweetness.
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts Optional, can substitute with pecans.
- 1/2 cup raisins Optional.
For the Cheesecake Filling
- 8 oz cream cheese, softened Must be softened to room temperature.
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
Prepare the Cheesecake Filling
- In a small bowl, beat together the cream cheese, sugar, and vanilla until smooth.
- Scoop the mixture into small 1 tsp-sized balls and place them in the freezer for 30 minutes to firm up.
Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Incorporate the eggs and vanilla extract, mixing until smooth.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add this dry mixture to the wet ingredients, stirring until a cohesive dough forms.
Add the Mix-ins
- Fold in the grated carrots, oats, walnuts, and raisins until evenly distributed.
Assemble the Cookies
- Take about 2 tablespoons of cookie dough and flatten it slightly in your hand.
- Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges well.
- Repeat until all the dough and filling are used.
Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Arrange the cookies on a lined baking sheet, leaving about 2 inches between each one.
- Bake for 13-15 minutes, or until edges are golden brown and centers are set.
Cool and Serve
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra warmth, add a pinch of nutmeg. For a twist, swap walnuts for pecans or omit nuts for a nut-free version. Do not rush the chilling time for cheesecake filling to hold shape.