Carrot Cake Cheesecake Cookies

These Carrot Cake Cheesecake Cookies are the perfect fusion of two beloved desserts—carrot cake and cheesecake. Packed with warm spices, grated carrots, and a creamy cheesecake filling, these cookies will become a hit at any gathering!

 

Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 ½ cups grated carrots

1 cup chopped pecans

1 cup white chocolate chips

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

 

Instructions:

1️⃣ Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.

2️⃣ Cream Butter & Sugars: In a large bowl, cream together butter , granulated sugar , and brown sugar  until light and fluffy.

3️⃣ Add Eggs & Vanilla: Beat in eggs 🥚 one at a time, then add vanilla extract  and mix well.

4️⃣ Prepare Dry Ingredients: In a separate bowl, whisk together flour , baking soda , cinnamon , nutmeg , ginger , and salt .

5️⃣ Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.

6️⃣ Fold in Additions: Gently fold in grated carrots , chopped pecans , and white chocolate chips .

7️⃣ Prepare Cheesecake Filling: In another bowl, beat cream cheese , powdered sugar , and vanilla extract  until smooth and creamy.

8️⃣ Assemble Cookies: Scoop a tablespoon of cookie dough, flatten it slightly, and add a small spoonful of cheesecake filling in the center. Cover with another tablespoon of cookie dough and seal the edges.

9️⃣ Bake: Place the assembled cookies on the baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes, until the edges are golden brown.

🔟 Cool: Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Variations:

Raisins: Add 1/2 cup of raisins for a classic carrot cake touch.

Coconut: Mix in 1/2 cup shredded coconut for extra texture.

Glaze: Drizzle with a simple cream cheese glaze for added sweetness.

Storage:

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Freeze for up to 2 months and thaw in the fridge before serving.

Perfect for any occasion, these cookies will make your taste buds dance with the flavors of a rich carrot cake and the creaminess of cheesecake—all in one bite!