Here is another “filled” cookie! Carrot cake cookies that are filled with cheesecake. So easy to make! And I’m going to say they are healthy for you because there are carrots in them! Ok, so maybe they aren’t really healthy, but I can dream can’t I?!!
These were inspired by this recipe. Maria makes awesome cookies, so I knew this would be a good one! I just made a few minor adjustments to work with the added moisture from the carrots. The hardest part is waiting until the cookies are completely cooled before eating one (that cheesecake filling is hot!)! :)
As a side note, these are a continuation on my obsession of filling cookies with something delicious!
Other recipes include: Brownie filled Chocolate Chip Cookies, Biscoff filled Snickerdoodles, and Coconut filled Brownie Cookies).
Cheesecake filled Carrot Cake Cookies
Makes: 20 cookies
Prep time: 2 hours and 15 minutes (15 active, 2 hours resting) Bake time: 13 minutes
4 oz. cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla, divided
1 box spice cake mix (18.25oz- I used Duncan Hines)
3 tablespoons flour
1/2 cup shredded carrot
1/3 cup vegetable oil
In a small bowl, combine the cream cheese, powdered sugar, and 1 teaspoon vanilla. Mix well. Note: You can do this with a hand mixer, but I just mixed it by hand with a fork. Once the mixture is creamy and smooth, use a small ice cream scoop to scoop the dough out onto wax paper. You will need 20 centers. Place in the freezer for 2 hours.
In a large mixing bowl, combine the cake mix, eggs, remaining 1 teaspoon vanilla, flour, shredded carrots, and vegetable oil. Stir until everything is well incorporated. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
Once the 2 hours is up (and the cheesecake centers are pretty solid), preheat oven to 350 degrees.
With a large ice cream scoop, scoop out the dough* and flatten with the palm of your hand. Place one cheesecake ball in the center and fold over the dough, sealing in the center. Place the dough ball onto a parchment paper lined cookie sheet, leaving about 3 inches between each cookie. *Note: I scooped out all my dough before adding the centers, just to make sure I had enough for 20 cookies.
Bake for 13 minutes or until the top of the cookies are set. Remove from the oven and let cool for 10 minutes. After 10 minutes move the cookies onto cooling racks and let cool completely. Enjoy!
Made with love, not calories!