Description
These delightful cookies combine the classic flavors of carrot cake with a creamy cheesecake filling, creating an irresistible treat. With a perfect balance of spice, sweetness, and a touch of crunch from pecans, these cookies are sure to be a hit at any gathering.
Ingredients
Units
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 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
- 1 1/2 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Additions: Gently fold in the grated carrots, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble Cookies: Scoop a tablespoon of cookie dough and flatten it slightly. Add a small spoonful of the cream cheese mixture in the center, then cover with another tablespoon of cookie dough, sealing the edges.
- Bake: Place the assembled cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the cream cheese filling is well chilled before assembling the cookies to prevent it from oozing out during baking.
- For extra flavor, you can add a dash of ground cloves or allspice to the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 250Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40g
