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:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 cup brown sugar, packed
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2 large eggs
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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
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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:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
Instructions
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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.
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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
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Chill dough slightly if it’s too soft to work with.
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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
