Irresistible Carrot Cake Cheesecake Cookie

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla extract, beating until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, chopped pecans, and white chocolate chips.
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a small dollop of the cream cheese mixture in the center and cover with another tablespoon of cookie dough, sealing the edges.
Place the stuffed cookies on the prepared baking sheets, about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 250 kcal | Servings: 24 cookies