Description
Indulge in the delightful fusion of classic carrot cake and cookies with these Carrot Cake Cookies filled with a creamy cheesecake center.
Ingredients
6 oz Cream cheese
room temperature
3 TBSP White granulated sugar
1 tsp Pure vanilla extract
3 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt
2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 cup Unsalted butter
melted and cooled
1 cup Brown sugar
packed light or dark
1/2 cup White granulated sugar
1 cup Finely grated carrots
Make sure to grate them fresh. Don’t use pre-shredded
1 tsp Pure vanilla extract
2 Large egg yolks
room temperature
2 oz Cream cheese
room temperature
2 TBSP Unsalted butter
room temperature
3/4 cup Powdered sugar
sifted
1 tsp Pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the cheesecake filling ingredients: cream cheese, sugar, and vanilla until smooth and set aside.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Beat until well combined.
- Add in the grated carrots, vanilla extract, and egg yolks. Mix until fully incorporated.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Scoop a tablespoon of dough onto the prepared baking sheet, creating an indentation in the center of each scoop.
- Place a small dollop of the cheesecake filling in the center of each cookie dough scoop, then cover with a little more cookie dough.
- Bake for 12-15 minutes until edges are golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla. Frost cooled cookies as desired.
Notes
For the best results, use freshly grated carrots. These cookies are best served fresh, but can also be stored in an airtight container for a few days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270 kcal
- Sugar: 20 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Carrot Cake Cookies, dessert, cookies, cream cheese, carrot, American cuisine