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Carrot Cake Cheesecake Cookies Recipe | Easy Dessert Guide

Carrot Cake Cheesecake Cookies Recipe | Easy Dessert Guide

Description

Welcome to the ultimate dessert adventure! If you adore the comforting warmth of carrot cake and the creamy decadence of cheesecake, you’re in for a treat. These Carrot Cake Cheesecake Cookies are the perfect fusion of two beloved desserts, and they’re easier to make than you’d imagine. Whether you’re planning a cozy family dinner or need a crowd-pleasing treat, these cookies will not disappoint.

Ingredients

Scale

For the Cookie Dough:

  • 1 1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup grated carrots
  • 1/2 cup chopped pecans (optional)

For the Cheesecake Filling:

  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Optional substitutions: Use almond flour for a gluten-free option or replace pecans with walnuts for a twist.

Instructions

Step1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step2: Prepare the Cheesecake Filling

In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Spoon small dollops of the mixture onto a plate and freeze for about 30 minutes.

Step3: Prepare the Cookie Dough

  1. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients.
  5. Fold in the grated carrots and chopped pecans.

Step4: Assemble the Cookies

Scoop about 2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around the filling, sealing the edges completely. Repeat with the remaining dough.

Step5: Bake

Arrange the cookies on the prepared baking sheet, leaving space between them. Bake for 12–15 minutes or until the edges turn golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Equipment

Notes

  • Chill the dough if it feels too soft to work with.
  • Use freshly grated carrots for the best texture and flavor.
  • Freeze the cheesecake filling for easier handling and a gooey center.

Find it online: https://fenrecipes.com/carrot-cake-cheesecake-cookies-recipe-easy-dessert-guide/