Carrot Cheesecake Stuffed Cookies: A Decadent Twist on a Classic Treat

• 4 oz (115g) cream cheese, softened
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Carrot Cookie Dough:

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup (50g) finely shredded carrots
• ½ cup (60g) chopped pecans or walnuts (optional)
• ¼ cup (40g) raisins (optional)

Preparation

Step 1: Make the Cheesecake Filling

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