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Zucchini Carrot Cake Cheesecake Cookies Recipe

Description

I’m thrilled to welcome you to this delightful culinary adventure. Today, we’re diving into a recipe that brings together the best of all worlds—Zucchini Carrot Cake Cheesecake Cookies. Yes, you read that right! Imagine the moist, flavorful goodness of carrot cake, the subtle earthiness of zucchini, and the creamy surprise of cheesecake all wrapped up in one irresistible cookie. Whether you’re a fan of traditional carrot cake or just looking for a creative twist on dessert, this recipe is sure to become a favorite in your kitchen.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut (optional)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake filling)
  • 1/2 tsp vanilla extract (for cheesecake filling)

Instructions

  • Preheat the Oven
    Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
  • Prepare the Dough
    In a large bowl, beat together the softened butter and granulated sugar until creamy and fluffy. This usually takes about 3-4 minutes. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
  • Combine Dry Ingredients
    In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined.
  • Add the Vegetables and Nuts
    Gently fold in the grated carrots, zucchini, chopped pecans, and shredded coconut if using. Be careful not to overmix; you want to preserve the texture of the vegetables and nuts.
  • Prepare the Cheesecake Filling
    In a small bowl, beat together the softened cream cheese, 1/4 cup of granulated sugar, and 1/2 tsp of vanilla extract until smooth.
  • Assemble the Cookies
    Scoop out a tablespoon of cookie dough, flatten it slightly in your hand, and add a small dollop of the cream cheese mixture in the center. Top with another tablespoon of cookie dough and seal the edges to encase the cheesecake filling. Place the cookies on the prepared baking sheet, leaving enough space between each one.
  • Bake
    Bake the cookies for 12-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

Notes

  • Cheesecake Filling: Ensure your cream cheese is well-softened to avoid lumps in the filling. You can let it sit at room temperature for about an hour before using it.
  • Zucchini Preparation: After grating the zucchini, gently squeeze out excess moisture with a paper towel. This prevents the cookie dough from becoming too wet.
  • Chilling the Dough: If your dough seems too soft to handle, chill it in the refrigerator for about 15-20 minutes before assembling the cookies. This makes it easier to work with and helps the cookies hold their shape during baking.

Find it online: https://optimalrecipes.com/zucchini-carrot-cake-cheesecake-cookies-recipe/