Irresistible Carrot Cake Cheesecake Cookies are a decadent fusion of two beloved desserts: the warm spices and rich texture of classic carrot cake and the creamy, tangy filling of cheesecake. Each cookie is soft, chewy, and loaded with shredded carrots, crunchy pecans, and sweet white chocolate chips—all wrapped around a luscious cream cheese center. Perfect for special occasions or simply treating yourself, these cookies are guaranteed to impress.
Why You’ll Love This Recipe
These cookies are everything you love about carrot cake—spiced, moist, and comforting—with the added surprise of a creamy cheesecake filling. The dough is packed with texture and flavor, while the center adds a smooth contrast that makes every bite feel like dessert within a dessert. Whether you’re baking for a holiday, a party, or just a cozy night in, these cookies are sure to be a hit.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Dough
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
For the Cheesecake Filling
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
directions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Prepare the Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla extract and beat until well combined. - Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. - Combine
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the grated carrots, chopped pecans, and white chocolate chips. - Prepare the Cheesecake Filling
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. - Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm.
Place a small dollop (about 1 teaspoon) of the cheesecake mixture in the center.
Top with another tablespoon of dough, then pinch the edges together to seal and roll into a ball.
Place the cookies on the prepared baking sheet about 2 inches apart. - Bake
Bake for 12–15 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies
Prep Time: 20 minutes
Bake Time: 15 minutes
Total Time: 35 minutes
Variations
- Raisin Addition: Add ½ cup of golden or regular raisins to the dough for a traditional carrot cake touch.
- Coconut Twist: Fold in ½ cup of shredded coconut for extra texture and sweetness.
- Nut-Free: Omit pecans or substitute with sunflower seeds or pumpkin seeds for a nut-free version.
- Gluten-Free: Use a 1:1 gluten-free flour blend to adapt the recipe.
- Chocolate Swap: Replace white chocolate chips with chopped dark or milk chocolate for a deeper flavor contrast.
storage/reheating
Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. To enjoy warm, heat briefly in the microwave for 10–15 seconds. These cookies also freeze well—place in a single layer on a tray until frozen, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Assemble and bake the cookies just before serving.
Do I need to chill the dough before baking?
No chilling is required for this recipe, but you can refrigerate the dough to make it easier to handle if it becomes too soft.
What type of carrots should I use?
Use freshly grated carrots for the best texture and moisture. Pre-shredded carrots can be too dry.
Print
Irresistible Carrot Cake Cheesecake Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Irresistible Carrot Cake Cheesecake Cookies combine the cozy flavors of carrot cake with a luscious cream cheese filling. Packed with warm spices, pecans, white chocolate, and stuffed with creamy cheesecake, they’re the ultimate indulgent cookie.
Ingredients
For the Cookies:
-
1 cup unsalted butter, softened
-
1 cup granulated sugar
-
1 cup brown sugar, packed
-
2 large eggs
-
1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
-
1/2 teaspoon salt
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1 1/2 cups grated carrots
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1 cup chopped pecans
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1 cup white chocolate chips
For the Cheesecake Filling:
-
8 oz cream cheese, softened
-
1 cup powdered sugar
-
1 teaspoon vanilla extract
Instructions
-
Preheat the Oven:
Preheat to 350°F (175°C) and line baking sheets with parchment paper. -
Make the Cookie Dough:
Cream butter, granulated sugar, and brown sugar until fluffy.
Beat in eggs and vanilla. -
Mix Dry Ingredients:
In another bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt. -
Combine and Fold:
Gradually mix dry ingredients into wet.
Fold in carrots, pecans, and white chocolate chips. -
Prepare Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. -
Assemble the Cookies:
Flatten 1 tbsp of dough, add 1 tsp cheesecake filling, top with another tbsp of dough, and seal edges.
-
Bake:
Place on baking sheet 2 inches apart.
Bake 12–15 minutes until edges are golden. Cool on baking sheet before transferring to rack.
Notes
-
Chill dough slightly if it’s too soft to work with.
-
Store leftovers in an airtight container in the fridge due to the cream cheese filling.
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Great for holiday trays or gift boxes!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
