8 oz cream cheese, softened 🧀
1 cup powdered sugar 🍭
1 teaspoon vanilla extract 🍨
🥕 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 🥕
1️⃣ Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper. 📄
2️⃣ Cream Butter & Sugars: In a large bowl, cream together butter 🧈, granulated sugar 🍬, and brown sugar 🍂 until light and fluffy.
3️⃣ Add Eggs & Vanilla: Beat in eggs 🥚 one at a time, then add vanilla extract 🍨 and mix well.
4️⃣ Prepare Dry Ingredients: In a separate bowl, whisk together flour 🌾, baking soda 🥄, cinnamon 🍂, nutmeg 🌰, ginger 🍂, and salt 🧂.
5️⃣ Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.
6️⃣ Fold in Additions: Gently fold in grated carrots 🥕, chopped pecans 🌰, and white chocolate chips 🍫.
7️⃣ Prepare Cheesecake Filling: In another bowl, beat cream cheese 🧀, powdered sugar 🍭, and vanilla extract 🍨 until smooth and creamy.
8️⃣ Assemble Cookies: Scoop a tablespoon of cookie dough, flatten it slightly, and add a small spoonful of cheesecake filling in the center. Cover with another tablespoon of cookie dough and seal the edges.
9️⃣ Bake: Place the assembled cookies on the baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes, until the edges are golden brown.
🔟 Cool: Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
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