Cheesecake Stuffed Chocolate Chip Cookies – Irresistible Dessert Recipe

That first hiss from the cooker tells you something good is happening. You spot the steam rising steadily and the float valve pops up like clockwork. Right away you get that feeling this treat's gonna turn out real good.

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The sealing ring snug in place means no steam's escaping. You hear the valve hiss like a little promise of warm yum headed your way. It sorta builds your excitement as the cooker does its thing.

Inside, the ingredients blend and melt together faster than you think. You recall how carrot cake always tastes best with a soft, tender pull. Stuff that cream cheese right into the middle? Yeah, you27re onto a seriously tasty secret here.

Why Your Cooker Beats Every Other Pot

• Pressure cooks way faster. This means your cookies come out just right without that long wait.
• It locks in moisture, so the cookies stay super tender and never dry.
• The valve hiss and steam cues help you know exactly when it27s done without guessing.
• The float valve lets you check the pressure safely, no stress about opening it too soon.
• Sealing ring keeps the magic steam inside, giving that gentle heat for perfect baking.
• You can make stuffed cookies with no mess or sticky hands, pressure cooker handles it all.
• Cleanup27s easier because you use just one pot and a baking tray.

What Goes Into the Pot Today

• ⅔ cup cream cheese at room temp, for that soft cheesy center you27ll love.
• 2 2½ tablespoons granulated sugar to sweeten up the cream cheese nicely.
• ½ teaspoon pure vanilla extract to add warm, cozy flavor.
• 1 1½ cups all-purpose flour which forms the cookie base.
• ½ teaspoon baking soda for a slight lift and fluffiness.
• ½ teaspoon salt to balance the sweetness and spices.
• 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, and 8 teaspoon ground nutmeg to nail that carrot cake vibe.
• ½ cup unsalted butter, softened and ready to cream with the sugars.
• ½ cup packed light brown sugar and ⅓ cup granulated sugar for deep sweetness and crunch.
• ½ cup grated carrots, blotted dry so the dough27s not soggy.
• 1 teaspoon vanilla extract for the dough27s flavor lift.
• 1 large egg, room temp for smooth mixing and binding.

The Exact Process From Start to Finish

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1. Preheat your oven to 3508°F and line a baking sheet with parchment paper so the cookies don27t stick.
2. In a small bowl, beat the cream cheese, 2 2½ tablespoon sugar, and vanilla extract together until smooth. Pop it in the fridge while you get the dough ready.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg. This mixes all the dry spices real good.
4. In a big bowl, cream the softened butter with brown and granulated sugars till it27s nice and fluffy. You gotta see it to believe how light it gets.
5. Add the egg and vanilla extract to the buttery mix and beat it up till combined well. Then slowly add in your dry ingredients till a dough forms.
6. Gently fold in the grated carrots. You can add oats or walnuts here if you like 27em too. Mix it just enough to spread 27em evenly.
7. Now for the fun part. Take a spoon of dough, flatten it a bit, then drop a spoonful of chilled cream cheese mix in the center. Cover with another dough spoon and seal the edges tight. Roll it into a ball and place on your baking sheet with space to spread.
8. Bake those babies 12 to 14 minutes or until edges turn golden and the centers are set but still soft.
9. Let them cool on the sheet five minutes first, then move to a rack so they finish cooling without getting soggy.

Smart Shortcuts for Busy Days

• Use pre-grated carrots from the store, just blot 27em dry before tossing in the dough.
• Swap out fresh grated carrots for canned carrot puree if you27re in a real rush.
• Make the cream cheese filling ahead and freeze in small dollops. Ready to pop it in anytime.
• Mix the dough the night before and store it in the fridge so morning baking27s a breeze.
• Grab parchment paper-lined toaster oven pans if you don27t wanna heat the big oven.

When You Finally Get to Eat

You notice the warm scent hits you first. Spices like cinnamon and nutmeg hug you like a cozy blanket. Then the cream cheese surprise oozes gently when you take a bite, creamy and sweet. It27s a nice contrast to the soft, tender carrot cake cookie outside.

The cookie is tender with just enough chew, not dry at all. You feel the gentle pull between the soft dough and creamy center. It27s fun to see how the steam cooking helps lock in the moisture perfectly to keep that tender feel.

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That vanilla sweetness kinda ties everything together. You realize these would be awesome with your afternoon tea or a cup of coffee. Seriously, it27s like a dessert that feels like a warm hug every time you bite in.

How to Store This for Later

• Store cooled cookies in an airtight container on the counter for up to 3 days. It keeps that tender pull fresh.
• Pop cookies in the fridge to extend freshness for about a week, especially with that cream cheese inside.
• You can freeze them too. Wrap each cookie individually in plastic wrap then place in a freezer-safe bag. Thaw at room temp before eating.
• If you want to freeze cream cheese filling separate, scoop and freeze in little balls. Just thaw before stuffing and baking next time.

The FAQ Section You Actually Need

• Can I make these cookies without the cream cheese filling?
  Yeah, you can skip the filling for plain carrot cake cookies. They27ll bake just fine but that cream cheese center is what makes 27em special.
• Will the pressure cooker texture be different from oven baking?
  The cooker keeps the cookies super moist and tender, sometimes softer than regular oven cookies. It27s kinda a softer crumb but still delicious.
• Can I use shredded coconut or nuts in the dough?
  Totally! Shredded coconut or chopped walnuts or pecans mix in well. Just fold them in with the carrots.
• How do I know when my pressure cooker is ready to bake?
  Watch for the float valve to pop up and steady valve hiss with steam cues. That means good pressure is reached and cooking can start.
• Is it okay to store these cookies at room temp with the cream cheese inside?
  Since the inside has cream cheese, it27s best to eat 27em within a few days or keep in the fridge to stay safe and fresh.
• Can I double the recipe and cook it in one batch?
  You can double the dough but you gotta bake in batches, don27t crowd the pan. The cooker heats evenly but still needs space so cookies got room to spread and cook nice.

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Cream Cheese-Stuffed Carrot Cake Cookies

Soft, chewy and moist carrot cake cookies filled with rich cream cheese frosting — the ultimate cozy dessert in cookie form!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Cuisine Mediterranean

Servings 12 cookies

Calories 210 kcal

Equipment

• 1 Mixing bowl Medium to large size

Ingredients

  

Cookie Dough + Filling

• 2 ½ tablespoon Granulated sugar for filling
• ⅔ cup Cream cheese at room temperature
• ½ teaspoon Pure vanilla extract for filling
• 1 ½ cups All-purpose flour
• ½ teaspoon Baking soda
• ½ teaspoon Salt
• 1 teaspoon Ground cinnamon
• ¼ teaspoon Ground ginger
• ⅛ teaspoon Ground nutmeg
• ½ cup Unsalted butter softened
• ½ cup Light brown sugar packed
• ⅓ cup Granulated sugar for dough
• ½ cup Grated carrots blotted to remove moisture
• 1 teaspoon Vanilla extract for dough
• 1 Large egg at room temperature

Instructions

 

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Beat cream cheese, 2 ½ tablespoon sugar, and vanilla extract until smooth. Freeze by spooning into small dollops on waxed paper for 30 minutes.
• Whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl.
• Cream softened butter with brown sugar and granulated sugar until fluffy.
• Mix in egg and 1 teaspoon vanilla extract until combined. Fold in blotted grated carrots.
• Add dry flour mixture into wet mixture and mix until just combined.
• Use scoop to portion dough, press frozen cream cheese into center, enclose, and roll into smooth balls.
• Place cookie balls on baking sheet and bake 12-14 minutes until set and golden.
• Let cookies cool on baking sheet for 3-5 minutes before transferring to a wire rack.
• Store in airtight container on the counter for 2 days, or refrigerate for 5 days. Freeze for longer storage.
• Optional: Add walnuts or pecans if desired when folding in carrots for extra texture.

Notes

For best results, blot carrots dry 3 times to ensure soft, chewy cookies don't get weighed down with moisture. Cookies can be frozen fully assembled and baked straight from the freezer!