Description
Indulge in the heavenly combination of carrot cake and cheesecake with these irresistible Carrot Cake Cheesecake Cookies. These soft, flavorful cookies are filled with a creamy cheesecake center, making them a perfect treat for any occasion.
Ingredients
Scale
For the carrot cake cookie:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup finely shredded carrots
- 1/4 cup rolled oats
- 2 tablespoons chopped walnuts (optional)
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Make the cheesecake filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 1-teaspoon portions onto a parchment-lined plate and freeze for 20–30 minutes.
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the dry ingredients. In a separate bowl, cream the butter and sugars, then add the egg and vanilla. Stir in the carrots, oats, and walnuts. Combine the wet and dry mixtures.
- Assemble and bake: Flatten dough, place a frozen cheesecake ball in the center, wrap the dough around it, and seal the edges. Repeat with remaining dough and filling. Bake for 12–14 minutes until set. Cool before serving.
Notes
- Use a fine grater for the carrots for better blending.
- For a quick version, use store-bought carrot cake mix for smaller cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
