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Carrot Cake Cheesecake Cookies

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A delightful fusion of flavors that combines the warm spices of carrot cake with a luscious cheesecake filling wrapped in a soft cookie.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 1 1/2 cups grated carrots
  • 1 cup old-fashioned oats
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar for cheesecake filling
  • 1/2 tsp vanilla extract for cheesecake filling

Instructions

  1. Prepare the cheesecake filling: In a medium bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth. Scoop into small balls and freeze for 30 minutes.
  2. Make the cookie dough: In a large bowl, cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Add the eggs and 1 tsp vanilla extract, mixing until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually mix this into the wet mixture until well combined.
  4. Fold in additional ingredients: Stir in the grated carrots, oats, and optional walnuts and raisins.
  5. Assemble the cookies: Preheat your oven to 350°F (175°C). Take about 2 tablespoons of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around it and place on a lined baking sheet.
  6. Bake: Bake for 13-15 minutes until the edges are golden and the centers are set.
  7. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the dough if it’s too sticky. Customize with mix-ins like coconut or chocolate chips.

Nutrition

Find it online: https://yummyfirst.com/carrot-cake-cheesecake-cookies/