Description
Soft cookies filled with a creamy carrot cheesecake center, combining the flavors of carrot cake and cheesecake in a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract for filling
Instructions
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots.
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop a tablespoon of cookie dough, flatten it, add a teaspoon of cream cheese mixture in the center, then cover with another tablespoon of dough and seal edges.
- Place on baking sheet and bake for 12-15 minutes or until edges are golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days. For a twist, add chopped nuts to the dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g