Ingredients:
For the Cookie Dough:
1 cup shredded zucchini (squeezed dry)
1 cup shredded carrot
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
For Topping:
½ cup chopped walnuts or pecans (optional)
A sprinkle of cinnamon sugar
Instructions:
Prepare Cheesecake Filling:
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside in the fridge to chill.
Prepare Cookie Dough:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Gradually stir in the dry ingredients until combined. Fold in the shredded zucchini and carrot.
Form Cookies:
Scoop a tablespoon of cookie dough and flatten it slightly. Place a small spoonful of cheesecake filling in the center, then top with another tablespoon of dough to cover the filling. Seal the edges of the cookie dough around the filling to enclose it.
Add Topping:
If desired, press chopped nuts onto the top of each cookie and sprinkle with a little cinnamon sugar.
Bake:
Bake for 12-15 minutes or until the cookies are golden around the edges and set in the middle. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: About 12-15 cookies
These Zucchini Carrot Cake Cheesecake Cookies combine the cozy flavors of carrot cake with a creamy cheesecake center—perfect for a sweet yet wholesome treat!
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