Zucchini Carrot Cake Creamy Cookie Bites – A Delectable Treat with a Cheesecake Surprise

Zucchini Carrot Cake Creamy Cookie Bites

These Zucchini Carrot Cake Cookie Bites combine the warm flavors of carrot cake with a creamy cheesecake center. Packed with zucchini, carrots, oats, and white chocolate chips, these cookies are moist, flavorful, and absolutely delicious. Perfect for a quick snack or dessert, each bite is a delightful treat!

Ingredients

Cookie Dough Base:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded and squeezed zucchini
• 1/2 cup shredded carrot
• 1/2 cup quick oats
• 1/2 cup white chocolate chips

Creamy Cheesecake Center:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add the egg and vanilla extract, mixing until well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined.
4. Fold in Add-ins: Gently fold in the shredded zucchini, shredded carrot, oats, and white chocolate chips until everything is well incorporated.
5. Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
6. Assemble Cookies: Scoop 1 tablespoon of the cookie dough onto the prepared baking sheet and flatten slightly. Add a small dollop of cheesecake filling in the center. Top with another tablespoon of dough, sealing the edges around the filling to create a cookie “bite.”
7. Bake: Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (Per Cookie)

• Calories: 130 kcal
• Servings: 16 bites

Cooking Tips

• Draining Zucchini: Make sure to squeeze out excess moisture from the shredded zucchini to prevent the cookie dough from becoming too wet.
• Filling Options: For an extra twist, try adding a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
• Storage: Store these cookie bites in an airtight container in the fridge for up to 3 days for the best texture.

Conclusion

These Zucchini Carrot Cake Creamy Cookie Bites are the perfect blend of a classic cookie and a creamy dessert! With the natural sweetness of carrots, the moisture from zucchini, and a hidden cheesecake filling, each bite is an exciting treat that’s hard to resist. Enjoy them as a snack or a unique dessert!