Description
These Carrot Cheesecake Stuffed Cookies are the ultimate dessert fusion: soft, spiced carrot cookies with a creamy, tangy cheesecake filling hiding inside.Â
Ingredients
Scale
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Carrot Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Prepare the Cheesecake Filling:
In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for at least 1 hour or until firm. - Make the Cookie Dough:
In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla extract, mixing well. Stir in the grated carrots.In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture. Fold in nuts, if using. Chill the dough for 30 minutes.
- Assemble the Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.Take a tablespoon of cookie dough, flatten it in your hand, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling, ensuring it’s fully sealed. Place on the baking sheet, seam-side down.
- Bake:
Bake for 12–15 minutes, or until the edges are set and lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.