Description
Sweet dreams come true with carrot cake cheesecake cookies melding creamy cheesecake swirls and warm spiced carrot cake notes. Comfort meets creativity in these irresistible treats that promise to delight dessert enthusiasts and spark pure cookie happiness.
Ingredients
Scale
Flour and Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients and Sweeteners:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Fruits and Nuts:
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Calibrate your oven temperature to 350°F (175°C) and strategically layer parchment paper across two baking trays to prevent cookie adherence.
- Craft the velvety cheesecake core by vigorously blending cream cheese with sugar, vanilla, and egg until achieving a silky, uniform consistency. Reserve this luxurious mixture momentarily.
- Construct the cookie foundation by meticulously whisking flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a spacious mixing vessel.
- In a separate container, transform butter and sugars into a cloud-like emulsion through vigorous creaming. Introduce egg and vanilla, ensuring thorough integration.
- Gently fold dry ingredients into the butter mixture, creating a harmonious dough. Incorporate grated carrots, crushed pineapple, and optional nuts for textural complexity.
- Distribute dollops of cookie dough across prepared trays, creating gentle indentations using thumb or spoon to form nestled cavities.
- Delicately populate each indentation with a precise teaspoon of cheesecake filling, then tenderly cloak with an additional layer of cookie dough.
- Transmute the cookies through baking, allowing 12-15 minutes until edges acquire a golden hue while maintaining a tender center.
- Allow cookies to rest briefly on baking sheets, then transition to wire cooling racks for complete temperature equilibration.
Notes
- Soften cream cheese and butter at room temperature for at least 30 minutes to ensure smooth, lump-free mixing and easier incorporation into the dough.
- Pat grated carrots and crushed pineapple dry with paper towels to prevent excess moisture from making cookies soggy or affecting texture.
- For gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender cookie consistency.
- To reduce sugar, replace half the granulated sugar with monk fruit sweetener or use less brown sugar, maintaining the cookie’s rich caramel undertones.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg