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Irresistible Carrot Cake Cheesecake Cookie

Carly
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Irresistible Carrot Cake Cheesecake Cookie: A Decadent Delight

Irresistible Carrot Cake Cheesecake Cookie

Indulge your sweet tooth with this irresistible combination of flavors and textures. Our Carrot Cake Cheesecake Cookie is a heavenly treat that marries the warm spices of carrot cake with the creamy richness of cheesecake, all wrapped up in a chewy cookie. Imagine biting into a golden-brown cookie, revealing a gooey cheesecake center and the delightful crunch of pecans. This recipe is perfect for tea parties, holiday gatherings, or simply satisfying your cravings for something extraordinary.

Ingredients

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 ½ cups grated carrots
  • 1 cup chopped pecans
  • 1 cup white chocolate chips

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Gently fold in the grated carrots, chopped pecans, and white chocolate chips.
  5. For the cheesecake filling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  6. Scoop about 1 tablespoon of cookie dough and flatten it slightly on the prepared baking sheet. Place a small dollop of the cheesecake filling in the center and cover with another tablespoon of cookie dough, sealing the edges.
  7. Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips

  • For a richer flavor, use whole wheat flour in place of half of the all-purpose flour.
  • Add a pinch of cloves to the spice mixture for an extra warm and cozy taste.
  • To make mini cookies, reduce the baking time by a few minutes.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For a fun twist, try using different types of nuts or chocolate chips.

Nutritional Information

  • Calories: 250 kcal per cookie
  • Servings: 24 cookies

By combining the rich flavors of carrot cake and cheesecake into a delightful cookie form, this recipe is sure to impress your friends and family. Enjoy this indulgent treat and let us know how it turns out!

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