Zucchini Carrot Cake Cheesecake Cookies

Ingredients:

For the Cookies:

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 cup finely grated carrot

1/2 cup finely grated zucchini (excess moisture squeezed out)

1/2 cup chopped walnuts or pecans (optional)

For the Cheesecake Filling:

4 oz cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

Instructions:

Prepare the Cheesecake Filling:

In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Set aside.

Prepare the Cookie Dough:

Preheat your oven to 350°F (175°C). 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 large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Stir in the grated carrot, zucchini, and nuts (if using).

Assemble the Cookies:

Scoop tablespoon-sized portions of cookie dough and flatten them slightly on the prepared baking sheet.

Place a small spoonful of the cheesecake filling in the center of each cookie dough mound.

Top with a bit more cookie dough to cover the filling, or leave it partially exposed for a “peek-a-boo” effect.

Bake:

Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful cookies with the creamy cheesecake surprise in the middle!