Carrot Cheesecake Cookies with Creamy Centers
Soft carrot cheesecake cookies with warm spice, fresh grated carrots, and a creamy cheesecake filling tucked inside. Learn how to chill, fill, and bake…
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Cooking tools:
- Hand mixer
- Grater
- Mixing bowl
- Oven
- Baking sheet
- Freezer
- Refrigerator
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Paper towel
- Airtight container
Ingredients
- 8 oz (225 g) full-fat cream cheese, cold but workable
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (105 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 3/4 cup (75 g) finely grated carrot, blotted dry
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (55 g) chopped toasted pecans, optional
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