Carrot Cake Cheesecake Cookies

If you’re a fan of rich, creamy cheesecake and the comforting warmth of carrot cake, you’re in for an absolute treat! These Carrot Cake Cheesecake Cookies combine the best of both worlds: soft, cinnamon-spiced cookies with a delightful cheesecake filling. Each bite is like enjoying a slice of carrot cake with a luscious, tangy swirl of cream cheese filling.

Whether you’re looking to impress at a party or simply indulge in a cozy homemade dessert, these cookies are sure to become a favorite. The best part? They’re easy to make, but taste like something straight out of a bakery! Ready to try this irresistible cookie recipe? Let’s get baking!

this Recipe

Why You’ll Love These Carrot Cake Cheesecake Cookies

These cookies are nothing short of magic. Here’s why they’re so irresistible:

• Perfectly Balanced Flavor: The warmth of cinnamon and nutmeg, the sweetness from the grated carrots and pineapple, and the creamy, tangy cheesecake center create a flavor explosion.
• Soft and Chewy Texture: The carrot cake-inspired dough gives the cookies a soft, moist crumb, while the cheesecake filling adds a creamy surprise with every bite.
• Versatile Add-ins: Want more crunch? Throw in some chopped walnuts or pecans! Prefer it nut-free? No problem — they’re just as delicious without.
• A Unique Twist: These cookies bring together the classic flavors of carrot cake in a fresh, fun way that’s bound to be a crowd-pleaser.

Now, let’s get into the details of making these delightful cookies!

Ingredients You’ll Need

For the Cookie Dough:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots (about 2 medium carrots)
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg

Necessary Tools

• Mixing bowls
• Electric mixer (hand or stand mixer)
• Baking sheets
• Parchment paper
• Cookie scoop
• Wire cooling rack

Possible Ingredient Substitutions

• Nut-Free Option: If you’re allergic or prefer to skip the nuts, feel free to omit the walnuts or pecans. The cookies will still be wonderfully flavorful and soft.
• Pineapple Alternative: No pineapple? Swap it with an equal amount of grated apple for a different fruity note.
• Dairy-Free: You can use dairy-free cream cheese and butter substitutes to make the recipe suitable for dairy-free diets.

How to Make Carrot Cake Cheesecake Cookies

1. Preheat the Oven

First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step is key for ensuring your cookies bake evenly without sticking.

2. Prepare the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, sugar, vanilla extract, and egg until smooth and creamy. Set this aside while you prepare the cookie dough. This creamy filling will add a delightful surprise to the center of each cookie.

3. Make the Cookie Dough

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These spices give the dough that signature carrot cake flavor.

In another bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, and mix until well combined.

Now, gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this could make the cookies tough.

Finally, fold in the grated carrots, crushed pineapple, and walnuts or pecans (if using). These add-ins not only boost the flavor but also give the cookies their soft, tender texture.

4. Assemble the Cookies

Using a cookie scoop or tablespoon, drop spoonfuls of cookie dough onto the prepared baking sheets, making sure to leave space between each one.

Next, use your thumb or the back of a spoon to make a small indentation in the center of each dough ball. This is where the cheesecake filling will go. Spoon about a teaspoon of the prepared filling into each indentation.

To finish, add a small amount of cookie dough over the cheesecake filling to cover it slightly. Don’t worry if some filling peeks out — it will just make them look even more tempting!

5. Bake the Cookies

Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The centers will still be slightly soft, but that’s what you want!

6. Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This helps the cheesecake filling set nicely inside the cookie.

What to Serve with Carrot Cake Cheesecake Cookies

These cookies are indulgent enough on their own, but you can elevate them by serving alongside:

• A hot cup of coffee or tea: The sweetness of the cookies pairs beautifully with a strong, bold cup of coffee or a fragrant tea.
• Vanilla Ice Cream: If you really want to treat yourself, sandwich a scoop of vanilla ice cream between two cookies for a decadent dessert.

Tips for the Perfect Carrot Cake Cheesecake Cookies

• Use Fresh Grated Carrots: Pre-shredded carrots tend to be too dry for this recipe. Grating fresh carrots ensures you get that perfect moist texture.
• Chill the Dough: If your dough feels too sticky to handle, pop it in the fridge for 20-30 minutes before assembling the cookies. This makes it easier to work with and helps prevent the cookies from spreading too much while baking.
• Don’t Overbake: The cookies should be slightly soft in the center when you take them out of the oven. They’ll firm up as they cool, keeping that chewy texture we love.

Storage Instructions

These cookies will keep well for up to 5 days in an airtight container at room temperature. For longer storage, you can freeze them for up to 3 months. Just be sure to thaw them at room temperature for a couple of hours before serving.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! You can make the cookie dough and cheesecake filling ahead of time and store them separately in the fridge for up to 2 days. When you’re ready, assemble and bake as directed.

Do I have to add the nuts?

Nope! The nuts are completely optional. If you prefer a nut-free version, just leave them out.

Can I freeze the cookie dough?

Yes, you can freeze the dough! Scoop the dough onto a baking sheet and freeze until solid. Then transfer the dough balls to a freezer-safe bag. When ready to bake, no need to thaw — just add a minute or two to the bake time.

Conclusion

There you have it! These Carrot Cake Cheesecake Cookies combine all the best elements of your favorite desserts into one delicious treat. Whether you’re making them for a special occasion or just because, they’re sure to be a hit. The balance of flavors, soft texture, and creamy filling will have everyone coming back for more.

Want to explore more creative cookie recipes? Try my Peach Cobbler Cookies or Apple Pie Snickerdoodles next!

Don’t forget to leave a review below or share your cookie creations on Pinterest! I can’t wait to hear how you enjoy them.

Nutritional Information (per cookie)

• Calories: 170
• Fat: 9g
• Carbohydrates: 22g
• Protein: 2g

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