Name: Chewy Carrot Cake Cookies with Cream Cheese Goodness
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 6 oz Cream Cheese (At room temperature); 3 TBSP White Granulated Sugar (Can substitute with powdered sugar); 1 tsp Pure Vanilla Extract (Opt for pure for better quality); 3 cups All-Purpose Flour (Spoon and level to avoid dryness); 1 tsp Baking Soda; 1 tsp Salt; 2 tsp Ground Cinnamon; 1/4 tsp Ground Nutmeg; 1 cup Unsalted Butter (Melted and cooled); 1 cup Brown Sugar (Packed); 1/2 cup White Granulated Sugar; 1 cup Finely Grated Carrots (Use fresh and avoid pre-shredded); 2 Large Egg Yolks (At room temperature); 3/4 cup Powdered Sugar (Sifted); 2 TBSP Unsalted Butter (Room temperature); 1 tsp Additional Vanilla Extract

Description

Chewy Carrot Cake Cookies with Cream Cheese Goodness

Ingredients

Scale

6 oz Cream Cheese (At room temperature)
3 TBSP White Granulated Sugar (Can substitute with powdered sugar)
1 tsp Pure Vanilla Extract (Opt for pure for better quality)
3 cups All-Purpose Flour (Spoon and level to avoid dryness)
1 tsp Baking Soda
1 tsp Salt
2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 cup Unsalted Butter (Melted and cooled)
1 cup Brown Sugar (Packed)
1/2 cup White Granulated Sugar
1 cup Finely Grated Carrots (Use fresh and avoid pre-shredded)
2 Large Egg Yolks (At room temperature)
3/4 cup Powdered Sugar (Sifted)
2 TBSP Unsalted Butter (Room temperature)
1 tsp Additional Vanilla Extract

Instructions

Prepare Cheesecake Filling: Beat cream cheese until creamy. Blend in sugar and vanilla until smooth. Freeze dollops on wax paper-lined sheet for about 1 hour.
Prep Cookie Dough: Grate carrots finely and soak up excess moisture. Mix dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
Combine Wet Ingredients: Beat melted butter and both sugars until light and fluffy. Add grated carrots, vanilla, and egg yolks, mixing until just combined.
Mix Dry and Wet Ingredients: Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing.
Chill Dough: Allow the dough to rest for about 10 minutes in the fridge.
Form Cookies: Scoop out dough and create wells in each portion. Fill with frozen cheesecake, cover with more dough, and freeze again for 10 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 13-15 minutes until lightly golden. Cool on baking sheet for a few minutes before transferring to a wire rack.
Make Frosting (Optional): Beat cream cheese and butter until creamy. Gradually mix in powdered sugar and vanilla extract.

Notes

Store cookies in an airtight container for freshness.
These cookies are best enjoyed within a few days.
Adjust spices to your taste.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: Carrot Cake Cookies, Chewy Cookies, Cream Cheese Cookies