Description
These Carrot Cake Cheesecake Cookies combine the moist, warmly spiced flavors of carrot cake with a luscious cream cheese filling, creating a delightful treat that tastes like two desserts in one. With added texture from optional nuts and shredded coconut, these baked cookies are perfect for snack time or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Chill the filling: Place the cheesecake filling in the refrigerator to firm up while you prepare the cookie dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, ginger, and salt until evenly combined.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing thoroughly until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring until a thick dough forms.
- Add carrots, nuts, and coconut: Fold in the finely grated carrot along with the chopped walnuts or pecans and shredded coconut if using, distributing evenly throughout the dough.
- Preheat oven and prepare baking sheets: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form cookies with filling: Scoop about one tablespoon of dough and flatten it into a disk, then place a small spoonful of chilled cheesecake filling in the center.
- Seal the cookies: Flatten another tablespoon of dough, place it on top of the filling, and carefully seal the edges to enclose the filling within the cookie.
- Arrange on baking sheets: Place the assembled cookies on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12-15 minutes or until the edges turn golden brown and the centers appear set.
- Cool: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Optional nuts and shredded coconut add texture and flavor, but can be omitted for a simpler cookie.
- Seal the cookie edges well to prevent the cream cheese filling from leaking during baking.
- Store cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh.
- Allow cookies to come to room temperature before serving for optimal flavor and texture.
