Ingredients
Cheesecake Filling
- ⅔ cup (150g) brick cream cheese, at room temperature
- 2 ½ tbsp (32g) granulated sugar
- ½ tsp pure vanilla extract
Cookie Dough
- 1 ½ cups (215g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- ½ cup (56g) grated carrots, blotted to remove moisture
- 1 tsp (5ml) pure vanilla extract
- 1 large egg, at room temperature
Instructions
- Prepare the carrots: Grate the carrots finely using the finer side of your box grater. Measure out 2 oz (56g) which is about ½ cup lightly packed. Spread the shredded carrots evenly on a plate and place a paper towel on top. Apply gentle pressure to absorb moisture, repeating this process two more times with fresh paper towels to ensure excess moisture is removed from the carrots.
- Make the cheesecake filling: In a medium bowl, combine cream cheese, sugar, and vanilla extract. Beat with a hand mixer on high speed until creamy and smooth. Line a baking sheet with waxed paper, spoon teaspoons of the mixture into dollops on the paper, and freeze for 30 minutes until solid.
- Prepare the cookie dough: In a large bowl, blend softened butter, brown sugar, and granulated sugar using an electric mixer on medium-high speed for 2 minutes until pale and fluffy. Beat in the egg and vanilla extract until well combined, then mix in the blotted grated carrots.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Fold this mixture into the butter and sugar mixture until just combined, being careful not to overmix.
- Preheat the oven: Set your oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
- Assemble the cookies: Using a 1 ½-oz cookie scoop, portion out dough balls. Flatten each dough ball in your hand, place a frozen cream cheese ball in the center, and wrap the dough around to cover it completely. Roll gently between your hands to smooth. Arrange the filled dough balls on the prepared baking sheets, spacing them 2-3 inches apart.
- Bake the cookies: Bake for 12-14 minutes, or until cookies are evenly golden and puffed. Take care not to overbake to keep the cookies soft and moist.
- Cool and store: Let cookies rest on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the refrigerator if keeping for longer than 2 days to maintain freshness.
Notes
- Be sure to blot the grated carrots thoroughly to avoid excess moisture in the dough which can cause sogginess.
- Freezing the cream cheese filling helps maintain its shape during baking and creates a delightful surprise center.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Cookies can be stored at room temperature for up to 2 days in an airtight container, longer storage requires refrigeration.
- For added texture, optional chopped walnuts or pecans can be folded into the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
