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Carrot Cheesecake Stuffed Cookies

A delightful treat that combines the comforting flavors of carrot cake and rich cheesecake, all neatly tucked inside a cookie.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure it is at room temperature.
  • 1 cup brown sugar, packed Use light or dark based on preference.
  • 1/2 cup granulated sugar
  • 2 large eggs Room temperature for best results.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup shredded carrots The more, the merrier!
For the Cheesecake Filling
  • 8 oz cream cheese, softened Ensure it’s at room temperature.
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Method
 

Make the Cheesecake Filling
  1. Mix the softened cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy.
  2. Set the filling aside while preparing the cookie dough.
Prepare the Cookie Dough
  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add in the eggs one at a time, followed by the vanilla extract.
Mix the Dry Ingredients
  1. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and shredded carrots.
  2. Gradually stir the dry ingredients into the wet mixture until just combined.
Assemble the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Scoop a tablespoon of cookie dough, flatten it in your palm, and place a teaspoon of the cheesecake filling in the middle.
  3. Wrap the dough around the filling and roll it into a ball. Repeat this process on a baking sheet.
Bake
  1. Bake the cookies for about 12-15 minutes, or until the edges are lightly golden.
Cool and Enjoy
  1. Let the cookies cool on a wire rack for a few minutes before serving.

Notes

If the dough is too sticky, chill it in the fridge for about 30 minutes. Adjust spices based on preference. Store cookies in an airtight container for about a week.