Description
Soft, spiced carrot cake cookies stuffed with a creamy cheesecake filling, topped with a sweet crumb and chocolate shavings — the perfect handheld twist on two classic desserts.
Ingredients
- All-purpose flour – 2 cups
- Grated carrots – 1 cup
- Cream cheese – 8 oz, softened
- Unsalted butter – ½ cup, softened
- Brown sugar – ½ cup
- Granulated sugar – ½ cup
- Egg – 1 large
- Vanilla extract – 2 tsp
- Baking powder – 1 tsp
- Cinnamon – 1 tsp
- Nutmeg – ¼ tsp
- Powdered sugar – ¼ cup (for filling)
- Chocolate shavings – 2 tbsp (for topping)
- Crumb topping (graham cracker crumbs mixed with butter & sugar) – ½ cup
Instructions
- Prepare Cheesecake Filling: Beat cream cheese with powdered sugar until smooth. Scoop small dollops onto a lined tray and freeze for 30 minutes.
- Make Carrot Cake Dough: Cream butter with brown and granulated sugars. Beat in egg and vanilla. Mix in flour, baking powder, cinnamon, nutmeg, and grated carrots until dough forms.
- Assemble Cookies: Scoop a ball of dough, flatten slightly, and place a frozen cheesecake dollop in the center. Seal dough around filling and place on a baking sheet.
- Top & Bake: Sprinkle with crumb topping and chocolate shavings. Bake at 350°F (175°C) for 15–18 minutes, until golden.
- Cool & Serve: Let cookies cool slightly before serving to allow cheesecake filling to set.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling the cheesecake filling is crucial for easy handling.
- Adjust baking time based on your oven for perfect cookies.
- Prep Time: 25 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg