Carrot cake lovers, rejoice! These Carrot Cake Stuffed Cookies bring together the best of both worlds: the warmth and spice of a traditional carrot cake combined with the delightful surprise of a rich, creamy cream cheese filling. These soft and flavorful cookies offer the perfect balance of sweetness and spice, making them an irresistible treat for any occasion. Whether you’re a fan of carrot cake or simply looking for a unique cookie recipe, these stuffed cookies are sure to impress!
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1½ cups grated carrots
- 1 cup chopped walnuts (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, then beat them together until the mixture is smooth and creamy. Cover the bowl and place it in the freezer for 20-30 minutes to firm up while you prepare the cookie dough.
- Make the Cookie Dough: In a large bowl, beat the softened butter along with the granulated and brown sugars until the mixture is light and fluffy. Incorporate the eggs individually, mixing thoroughly after each addition. Finally, stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Slowly fold the dry ingredients into the wet mixture, stirring until everything is barely combined.
- Fold in the Carrots and Walnuts: Gently fold the grated carrots and chopped walnuts (if using) into the dough until evenly distributed.
- Assemble the Cookies: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a teaspoon of the chilled cream cheese filling in the center of the dough, then fold the dough around the filling to fully encase it. Make sure the cream cheese is sealed inside the dough to prevent leaking. Place the filled dough ball onto the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are set. Take the cookies out of the oven and let them sit on the baking sheet for a few minutes. Then, carefully move them to a wire rack to cool completely.
- Serve and Enjoy: These cookies are best enjoyed fresh, with the creamy filling oozing out of the soft carrot-spiced cookie. Keep any remaining portions in a sealed container in the refrigerator, where they will stay fresh for up to five days.
Conclusion
These Carrot Cake Stuffed Cookies offer a fun and delicious spin on the classic carrot cake. With a tender, spiced cookie exterior and a sweet, creamy cream cheese center, they’re the perfect treat for any dessert lover. Whether you’re baking for a special occasion or just want to indulge in a sweet snack, these cookies will quickly become a favorite!
Carrot Cake Stuffed Cookies: A Delicious Twist on a Classic Dessert
Carrot Cake Stuffed Cookies blend the flavors of spiced carrot cake with a creamy, sweet cream cheese filling for a delightful and unique dessert.
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1½ cups grated carrots
- 1 cup chopped walnuts optional
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, then beat them together until the mixture is smooth and creamy. Cover the bowl and place it in the freezer for 20-30 minutes to firm up while you prepare the cookie dough.
- Make the Cookie Dough: In a large bowl, beat the softened butter along with the granulated and brown sugars until the mixture is light and fluffy. Incorporate the eggs individually, mixing thoroughly after each addition. Finally, stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Slowly fold the dry ingredients into the wet mixture, stirring until everything is barely combined.
- Fold in the Carrots and Walnuts: Gently fold the grated carrots and chopped walnuts (if using) into the dough until evenly distributed.
- Assemble the Cookies: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a teaspoon of the chilled cream cheese filling in the center of the dough, then fold the dough around the filling to fully encase it. Make sure the cream cheese is sealed inside the dough to prevent leaking. Place the filled dough ball onto the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are set. Take the cookies out of the oven and let them sit on the baking sheet for a few minutes. Then, carefully move them to a wire rack to cool completely.
- Serve and Enjoy: These cookies are best enjoyed fresh, with the creamy filling oozing out of the soft carrot-spiced cookie. Keep any remaining portions in a sealed container in the refrigerator, where they will stay fresh for up to five days.