Go Back

Carrot Cheesecake Stuffed Cookies

Indulge in these delightful Carrot Cheesecake Stuffed Cookies that perfectly combine the earthy sweetness of carrots with creamy cheesecake filling.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup softened butter Make sure the butter is at room temperature
  • 1 cup brown sugar Packed closely
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup shredded carrots Freshly shredded
For the Cheesecake Filling
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy (around 2-3 minutes).
  3. Add the eggs and vanilla extract, mixing until combined.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add this dry mixture to the wet mixture, absorbing it fully.
  6. Toss in the shredded carrots at this point!
Cheesecake Filling
  1. In a separate bowl, mix the cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy.
Assembly
  1. Scoop a tablespoon of cookie dough and flatten it slightly in your palm.
  2. Place about a teaspoon of the cheesecake filling in the center, then wrap the cookie dough around it, sealing it completely.
  3. Repeat with the remaining dough and filling.
Baking
  1. Place the stuffed cookies on a lined baking sheet, spacing them a couple of inches apart.
  2. Bake for 12-15 minutes, or until the edges are golden.
  3. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For make-ahead option, these cookies freeze beautifully. Bake straight from the freezer, adding a few extra minutes to the time. Consider adding raisins or nuts into the cookie dough for extra texture.