Carrot Cake Cheesecake Cookie (Print Version)
# Ingredients:
→ Carrot Cake Cookies
01 -
1 cup unsalted butter, softened
02 -
1 cup brown sugar, packed
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground nutmeg
10 -
1/2 teaspoon ground ginger
11 -
1/2 teaspoon salt
12 -
1 1/2 cups grated carrots
13 -
1 cup rolled oats
14 -
1 cup chopped walnuts or pecans (optional)
15 -
1 cup raisins (optional)
→ Cheesecake Filling
16 -
8 oz cream cheese, softened
17 -
1/4 cup granulated sugar
18 -
1 large egg yolk
19 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
03 -
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
04 -
In another large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
05 -
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the grated carrots, oats, nuts, and raisins (if using).
06 -
Scoop 1 1/2 tablespoons of cookie dough onto the prepared baking sheet. Make a small indent in the center of each dough ball and fill with about 1 teaspoon of the cheesecake filling. Top with a small amount of additional cookie dough, sealing the edges.
07 -
Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.