Description
Mouthwatering carrot cake cheesecake cookies blend classic dessert flavors into one perfect handheld treat. Creamy cheesecake swirls and warm spices create a delightful fusion that satisfies sweet cravings with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups grated carrots
- 1 cup chopped pecans
- 1 cup white chocolate chips
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Prepare the kitchen workspace and preheat the oven to 350F (175C), lining baking sheets with parchment paper for optimal cookie performance.
- Using an electric mixer, combine butter, granulated and brown sugars until the mixture becomes airy and pale, approximately 2-3 minutes of vigorous blending.
- Introduce eggs individually into the sugar mixture, ensuring thorough integration after each addition. Incorporate vanilla extract, mixing until the batter appears uniform.
- In a separate vessel, whisk together flour, baking soda, aromatic spices (cinnamon, nutmeg, ginger), and salt to create a harmonious dry ingredient blend.
- Carefully merge dry ingredients into the wet mixture, stirring minimally to prevent overworking the dough.
- Delicately fold grated carrots, chopped pecans, and white chocolate chips throughout the cookie batter, ensuring even distribution of each textural element.
- Prepare the creamy filling by whipping cream cheese with powdered sugar and vanilla until achieving a silky, smooth consistency.
- Construct each cookie by flattening a tablespoon of dough, positioning a small dollop of cheesecake filling in the center, then covering with another dough layer. Carefully seal the edges to encapsulate the filling.
- Arrange cookies on prepared baking sheets, maintaining 2-inch spacing. Bake for 12-15 minutes until edges transform into a golden-brown hue.
- Remove from oven and allow cookies to rest briefly on the baking sheet before transferring to a wire rack for complete cooling and optimal texture development.
Notes
- Ensure butter and cream cheese are at room temperature for smooth, lump-free mixing and easier incorporation into the dough.
- Grate carrots finely to distribute evenly throughout the cookie and prevent large chunks that might disrupt texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain the cookie’s shape.
- Swap pecans with different nuts like walnuts or almonds for variation, or omit for nut-free option.
- Prep Time: 20-25 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 361
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg