Carrot Coffee Cake Cheesecake Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
These cookies are chewy and have the cheesecake center of your dreams everything else makes it the perfect cookie.
Ingredients
- 1/2 Cup Unsalted Brown Butter
- 1/2 Cup + 2 Tbsp Packed Brown Sugar
- 1/2 Cup Packed Strained Carrots Finely Grated
- 2 Tbsp Sugar
- 1 Large Egg (Room Temp)
- 1/2 Tsp Vanilla
- 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1 1/4 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Salt
- 1/8 Tsp Ginger
- 1/2 Cup Chopped White Chocolate( I used Lindt)
- Store Bought Caramel
Cheesecake Filling
Crumble
Instructions
This makes 5 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.
- Begin by making your cheesecake filling. The cream cheese must be room temp. In a stand mixer or handheld mixer beat the cream cheese, sugar and vanilla until smooth for about 2 to 3 minutes.
- On parchment paper drop 1/2 Tablespoon dallops of cheesecake filling and freeze for 30 minutes to 1 hour.
- Next, make the crumble by mixing all the crumble ingredients together until well combined. Cover with parchment paper and refrigerate until you begin to make your cookie dough.
- Next, to make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your brown butter has cooled in a large bowl combine your brown butter and sugars and whisk until combined.
- Stran in paper towels the carrots removing as much of the juice as you can you should have 1/2 cup packed after the strainning.
- Add carrots, eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add chopped chocolate and gently fold until combined. Do not over mix.
- This dough can only be refrigerated for the moment the dough balls need to set, if left in the fridge for too long the dough will harden and be ruined.
- Drop the dough balls by 1/4 cup or use a regular size ice cream scoop. Flatten the cookie dough with a spoon right on the parchment paper and place a dallop of cheesecake filling in the center of the flattened cookie dough.
- Next, add 2 tbsp of cookie dough and cover the top of the exposed cream cheese dallop and close it like a big hug.
- Give the cookies enough space in between on a large cookie sheet.
- Crumble the cooled crumble with your fingers and add on top of your cookie dough balls.
- On the left over space add about 3 Tbsp of the crumble thats left and let it bake on the side of the pan so when your cookies are out of the oven you can add more crumble once cooled.
- Bake at 350 degrees for 10 minutes or until golden brown on the bottom.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- When you fix the shape of your cookies if you choose to it's totally optional and add crumble to the top and drizzle caramel .
- Allow the cookies to cool completely these are a bit softer then your regular cookies but they are amazing.
TIPS
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Make sure your brown butter is cooled before you begin to make the cookie dough.
- It is important to cool the cookie dough balls for just a bit before baking since adding apples will soften the cookie dough and can make them flatten out too much during baking.
- Share your pics with me on social media! #sweetmelibakery
