Description
Indulge in the delightful combination of carrot cake and cheesecake with these soft and chewy Carrot Cake Cheesecake Cookies. A perfect treat for any occasion!
Ingredients
Scale
For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups finely shredded carrots
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into teaspoon-sized dollops onto a parchment-lined plate and freeze for 30–45 minutes.
- Cookie Dough: In a large bowl, cream together butter, brown sugar, and granulated sugar. Beat in eggs and vanilla. Whisk dry ingredients together and gradually mix into wet ingredients. Fold in carrots, oats, and nuts or raisins. Chill dough for 30 minutes.
- Assembly: Preheat oven, scoop dough, flatten, place frozen cheesecake dollop, wrap dough around, roll into ball. Place on baking sheet. Bake until set. Cool on wire rack.
Notes
- Be sure cheesecake filling is well frozen to prevent leaking.
- Store cookies in the fridge for a cool, creamy center.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
