Name: Carrot Cheesecake Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Dessert
Ingredients: 1 cup unsalted butter, softened.; 1 cup granulated sugar.; 1 cup brown sugar.; 2 large eggs.; 1 teaspoon vanilla extract.; 2 ½ cups all-purpose flour.; 1 teaspoon baking soda.; 1 teaspoon cinnamon.; ½ teaspoon nutmeg.; ½ teaspoon ginger.; ½ teaspoon salt.; 1 ½ cups grated carrots.; 1 cup chopped pecans.; 1 cup white chocolate chips.; 8 oz cream cheese, softened.; 1 cup powdered sugar.

Carrot Cheesecake Cookies are a delightful combination of spiced carrot cake flavors and a creamy cheesecake center. These cookies bring together the warmth of cinnamon, nutmeg, and ginger with the sweet, earthy taste of grated carrots and the crunch of chopped pecans. The white chocolate chips add an extra layer of sweetness, making these cookies truly irresistible. Filled with a luscious cream cheese mixture, each bite offers a perfect blend of flavors and textures, making them the ultimate dessert for cookie and cheesecake lovers alike. Perfect for holidays, gatherings, or just a special treat, these cookies are sure to impress. Serve them at room temperature or chilled for an extra cool, creamy bite!

Carrot Cheesecake Cookies combine the best elements of two beloved desserts: spiced carrot cake and creamy cheesecake. These cookies are the perfect balance of sweet, warm spices and a rich cream cheese filling that creates a delightful, unique treat. If you love carrot cake and cheesecake, these cookies are sure to become your new favorite!

INGREDIENTS

Butter: 1 cup of unsalted butter, softened, gives the cookie dough a rich and buttery texture, perfect for a soft, chewy cookie.
Granulated sugar and brown sugar: 1 cup of each adds sweetness and depth of flavor, with the brown sugar adding a hint of caramel richness.
Eggs: 2 large eggs act as a binding agent, helping to create a soft, moist cookie.
Vanilla extract: 1 teaspoon of vanilla enhances the overall flavor of the cookies, adding warmth and depth.
All-purpose flour: 2 ½ cups of flour give structure to the cookies, ensuring they hold their shape while baking.
Baking soda: 1 teaspoon of baking soda helps the cookies rise and become light and fluffy.
Spices: Cinnamon, nutmeg, and ginger add the signature warm, spiced flavor of carrot cake.
Carrots: 1 ½ cups of grated carrots provide moisture and that classic carrot cake flavor.
Pecans: 1 cup of chopped pecans adds crunch and a nutty flavor that complements the sweet carrots.
White chocolate chips: 1 cup adds a touch of sweetness and creaminess, balancing the spiced flavors.
Cream cheese: 8 oz of softened cream cheese makes up the cheesecake filling, creating a creamy, tangy center in each cookie.
Powdered sugar: 1 cup of powdered sugar is mixed with the cream cheese to sweeten the filling.

INSTRUCTIONS

Step 1: Prep the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent the cookies from sticking during baking.
Step 2: Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy. This step helps ensure that your cookies have a soft, chewy texture.
Step 3: Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. The eggs add moisture and help bind the dough together.
Step 4: Mix the Dry Ingredients: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ginger, and ½ teaspoon of salt. Ensure the spices are evenly distributed to give the dough its classic carrot cake flavor.
Step 5: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Gently fold in 1 ½ cups of grated carrots, 1 cup of chopped pecans, and 1 cup of white chocolate chips.
Step 6: Prepare the Cheesecake Filling: In another bowl, beat 8 oz of softened cream cheese with 1 cup of powdered sugar until smooth and creamy. This sweet, tangy filling will be the luscious center of each cookie.
Step 7: Assemble the Cookies: Using a cookie scoop, form a ball of cookie dough and flatten it slightly. Add a spoonful of the cream cheese filling in the center, then top with another flattened scoop of dough, sealing the edges carefully to enclose the filling. Repeat for all cookies.
Step 8: Bake: Place the filled cookies on the prepared baking sheets, leaving space between each one. Bake for 12-15 minutes, or until the edges are golden and the tops are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

Carrot Cheesecake Cookies are best served at room temperature so the cheesecake filling stays creamy and the cookie remains soft and tender.
If you’re making these cookies ahead of time, you can store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cookies for up to a week, but make sure to bring them back to room temperature before serving for the best texture.
You can also freeze the cookies. Simply place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container. They will keep in the freezer for up to 2 months. Thaw them at room temperature when you're ready to enjoy them.
These cookies are perfect for any occasion, whether it’s a holiday, a party, or just a special treat at home.

Helpful Notes

For an extra crunch, you can add a handful of shredded coconut or swap the pecans with walnuts.
Feel free to adjust the spice levels to your liking. If you love a stronger spice profile, you can add more cinnamon, ginger, or even a pinch of cloves.
If you’re not a fan of white chocolate chips, you can leave them out or replace them with regular chocolate chips for a more classic cookie flavor.

Tips from well-known chefs

Chef Christina Tosi recommends chilling the cookie dough for about 30 minutes before assembling to make it easier to handle and to prevent the cookies from spreading too much during baking.
Chef Martha Stewart suggests lightly dusting the tops of the cookies with powdered sugar before serving for an extra touch of sweetness and presentation.
Chef Claire Saffitz recommends adding a touch of lemon zest to the cream cheese filling to bring a bright citrus note to complement the spices in the cookie dough.