Imagine all the classic flavors of a luscious carrot cake wrapped up in the form of a soft, chewy cookie. Now add a hidden surprise—a rich and creamy cheesecake filling tucked inside! These Carrot Cake Cookies are a delicious mashup of two beloved desserts, and they’re the perfect treat to celebrate spring, Easter, or any occasion that calls for something sweet and memorable.
Growing up, my family had a tradition of making carrot cake for special gatherings. My grandmother’s version was always loaded with warm spices, freshly grated carrots, and a thick layer of cream cheese frosting. It was more than a dessert—it was a centerpiece of celebration. Now, these stuffed cookies take that cherished recipe and transform it into a portable, bite-sized version with a modern twist. Every bite is a delightful combination of the spiced cookie exterior and the creamy, tangy filling. Whether you’re baking for a party, surprising someone with a homemade gift, or indulging in a little self-care, these cookies are guaranteed to deliver joy.
Why You’ll Love This Recipe:
- A Fun Twist on Carrot Cake: All the flavors of carrot cake, but in a cookie!
- Creamy Cheesecake Surprise: The hidden filling makes these cookies extra special.
- Perfect for Any Occasion: These cookies are great for Easter, baby showers, or just a cozy weekend bake.
- Beginner-Friendly: Despite their impressive appearance, they’re surprisingly simple to make.
- Versatile Add-Ins: You can customize with raisins, shredded coconut, or chopped nuts to suit your taste.
Ingredients You’ll Need:
For the Carrot Cake Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped turkey ham, shredded coconut, or raisins (optional)
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
How to Make Carrot Cake Cookies Stuffed with Cheesecake
Step-by-Step Instructions:
- Prepare the Cheesecake Filling:
In a medium mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a small bowl, cover it, and place it in the freezer to firm up while you prepare the cookie dough. - Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the grated carrots and any optional add-ins like turkey ham, raisins, or coconut.
- Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step is essential for firming up the dough so it’s easier to work with when stuffing the cookies. - Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1 1/2 tablespoons of cookie dough and flatten it in the palm of your hand. Add about 1 teaspoon of the chilled cheesecake filling to the center.
- Take another 1 1/2 tablespoons of cookie dough, flatten it, and place it on top of the cheesecake filling. Gently seal the edges, ensuring the filling is completely enclosed. Repeat until all the dough and filling are used.
- Bake:
Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the tops look set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips:
- Grate Carrots Finely: For a smoother texture, use the smallest holes on a box grater. This helps the carrots blend seamlessly into the dough.
- Chill Everything: Chilling both the cheesecake filling and the cookie dough makes assembly much easier and prevents the cookies from spreading too much during baking.
- Seal the Edges Well: Make sure there are no gaps or cracks in the cookie dough, as this will keep the cheesecake filling from leaking out while baking.
- Experiment with Add-Ins: Feel free to customize your cookies by adding raisins, shredded coconut, or even chopped pecans.
Recipe Details:
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 12-14 minutes
- Total Time: 1 hour 35 minutes
- Yield: 20-24 cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (with modifications)
Notes:
- These cookies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to a week.
- If you’d like to freeze them, assemble the cookies and freeze them before baking. Bake from frozen, adding 1-2 extra minutes to the baking time.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 190
- Carbohydrates: 23g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 110mg
- Fiber: 1g
- Sugar: 13g
Frequently Asked Questions:
Can I use pre-shredded carrots?
Pre-shredded carrots can be used, but they tend to be drier and less flavorful than freshly grated ones. If using pre-shredded carrots, consider chopping them finer for a smoother texture.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature for 10-15 minutes before assembling the cookies.
What if I don’t have a cookie scoop?
No problem! You can use a tablespoon to portion the dough, or simply roll it into balls by hand.
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Conclusion
Carrot Cake Cookies Stuffed with Cheesecake Filling are the ultimate dessert hybrid, combining the best parts of carrot cake and cheesecake into one irresistible treat. Whether you’re making them for a family gathering, gifting them to a friend, or just treating yourself, these cookies are guaranteed to become a new favorite. With their soft, spiced exterior and creamy center, they’re as delightful to eat as they are to bake. So grab your apron, turn on your oven, and get ready to impress with these one-of-a-kind cookies! Happy baking!
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Carrot Cake Cookies Stuffed with Cheesecake Filling
Description
Imagine all the classic flavors of a luscious carrot cake wrapped up in the form of a soft, chewy cookie. Now add a hidden surprise—a rich and creamy cheesecake filling tucked inside! These Carrot Cake Cookies are a delicious mashup of two beloved desserts, and they’re the perfect treat to celebrate spring, Easter, or any occasion that calls for something sweet and memorable.
Growing up, my family had a tradition of making carrot cake for special gatherings. My grandmother’s version was always loaded with warm spices, freshly grated carrots, and a thick layer of cream cheese frosting. It was more than a dessert—it was a centerpiece of celebration. Now, these stuffed cookies take that cherished recipe and transform it into a portable, bite-sized version with a modern twist. Every bite is a delightful combination of the spiced cookie exterior and the creamy, tangy filling. Whether you’re baking for a party, surprising someone with a homemade gift, or indulging in a little self-care, these cookies are guaranteed to deliver joy.
Ingredients
For the Carrot Cake Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped turkey ham, shredded coconut, or raisins (optional)
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling:
In a medium mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a small bowl, cover it, and place it in the freezer to firm up while you prepare the cookie dough. - Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the grated carrots and any optional add-ins like turkey ham, raisins, or coconut.
- Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step is essential for firming up the dough so it’s easier to work with when stuffing the cookies. - Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1 1/2 tablespoons of cookie dough and flatten it in the palm of your hand. Add about 1 teaspoon of the chilled cheesecake filling to the center.
- Take another 1 1/2 tablespoons of cookie dough, flatten it, and place it on top of the cheesecake filling. Gently seal the edges, ensuring the filling is completely enclosed. Repeat until all the dough and filling are used.
- Bake:
Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the tops look set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to a week.
- If you’d like to freeze them, assemble the cookies and freeze them before baking. Bake from frozen, adding 1-2 extra minutes to the baking time.