Description
Indulge in the perfect combination of carrot cake and cheesecake with these soft and flavorful Carrot Cake Cheesecake Cookies. A delightful treat for any occasion!
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 ½ cups rolled oats
- 1 cup finely grated carrots
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Form teaspoon-sized dollops, freeze on a baking sheet for 30–45 minutes.
- Cookie Preparation: Preheat oven to 350°F (175°C), line baking sheets. Cream butter, sugars until fluffy. Add eggs, vanilla. In another bowl, whisk flour, baking soda, spices, salt. Gradually add dry mix to wet. Fold in oats, carrots, nuts, raisins if using. Scoop dough, add frozen cheesecake dollop, seal dough around. Bake 13–15 minutes.
- Final Steps: Cool on pan for 5 minutes before transferring to a wire rack.
Notes
- Toast walnuts for extra flavor before adding.
- Store cookies in the fridge for firm cheesecake filling.
- Cookies freeze well; thaw at room temperature before serving.
