Imagine the comforting warmth of a freshly baked carrot cake transformed into a portable, gooey cookie. That’s exactly what you get with Carrot Cake Stuffed Cookies—a delightful fusion of spiced cookie dough and creamy cream cheese filling. These cookies are a dream come true for carrot cake lovers, offering all the familiar flavors of cinnamon, nutmeg, and carrots in every bite, with an irresistible cream cheese surprise in the center.
Whether you’re baking for a special occasion or simply treating yourself, this recipe is a must-try.
Why You’ll Love Carrot Cake Stuffed Cookies
These cookies are everything you love about carrot cake but with a creative twist. The soft and chewy texture, perfectly spiced flavor, and creamy filling make them an instant crowd-pleaser. They’re perfect for holidays, potlucks, or an indulgent snack any day of the week. Plus, they’re surprisingly simple to make—even if you’re new to baking.
Ingredients for Carrot Cake Stuffed Cookies
For the Cookies
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar, packed | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2¼ cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Ground ginger | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Grated carrots | 1½ cups |
| Chopped walnuts (optional) | 1 cup |
For the Cream Cheese Filling
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz |
| Powdered sugar | ¼ cup |
| Vanilla extract | 1 teaspoon |
Step-by-Step Instructions
1. Prepare the Cream Cheese Filling
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat the ingredients together until 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.
2. Make the Cookie Dough
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
4. Add the Carrots and Walnuts
Gently fold in the grated carrots and chopped walnuts (if using) until evenly distributed throughout the dough. Be careful not to overmix, as this can affect the cookie’s texture.
5. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet 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, then fold the dough around it to fully encase the filling. Ensure the cream cheese is sealed inside to prevent it from leaking during baking. Place the filled dough balls onto the prepared baking sheet.
6. Bake the Cookies
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are golden brown and the tops are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Serve and Enjoy
These cookies are best served fresh, with the creamy filling oozing out as you take a bite. Store leftovers in an airtight container in the refrigerator for up to five days.
Why These Cookies Are Unique
- A Decadent Filling: The cream cheese center adds a layer of richness and transforms the cookie into a dessert that feels special.
- Classic Spices: The warm flavors of cinnamon, nutmeg, and ginger bring the nostalgic taste of carrot cake to life.
- Moist and Chewy Texture: Thanks to the grated carrots, these cookies stay moist and tender, even days after baking.
Tips for Perfect Carrot Cake Stuffed Cookies
- Chill the Filling: Freezing the cream cheese mixture makes it easier to handle and ensures it stays intact during baking.
- Grate Fresh Carrots: Freshly grated carrots have better moisture content and texture than pre-shredded options.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges are golden brown to keep them soft and chewy.
Serving Suggestions
Carrot Cake Stuffed Cookies are versatile and pair well with a variety of accompaniments:
- With Coffee or Tea: Serve these cookies with a warm beverage for an indulgent afternoon snack.
- As a Dessert: Pair with a scoop of vanilla ice cream for an extra treat.
- For Holidays: Add these cookies to your holiday dessert table—they’re guaranteed to be a hit!
Storage and Freezing Tips
- Refrigeration: Store the cookies in an airtight container in the fridge for up to 5 days.
- Freezing: To freeze, place the unbaked, filled dough balls on a tray and freeze until firm. Transfer them to a freezer-safe bag and store for up to 2 months. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
Nutritional Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 3g |
| Carbohydrates | 23g |
| Fat | 8g |
| Fiber | 1g |
Frequently Asked Questions (FAQs)
1. Can I use pre-shredded carrots?
While you can use pre-shredded carrots in a pinch, freshly grated carrots are recommended for the best texture and moisture.
2. Can I make these cookies without nuts?
Absolutely! The walnuts are optional and can be omitted without affecting the overall recipe.
3. How do I prevent the cream cheese filling from leaking?
Ensure the dough fully encases the cream cheese filling and pinch any seams shut before baking.
4. Can I substitute the cream cheese filling with something else?
Yes, you can use a dollop of Nutella, peanut butter, or even a fruit jam for a different flavor profile.
5. Can I make the dough ahead of time?
Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before assembling and baking.
6. Are these cookies freezer-friendly?
Yes, both the unbaked and baked cookies can be frozen. Just follow the storage tips above for best results.
Conclusion: Try Carrot Cake Stuffed Cookies Today!
If you’re looking for a dessert that’s both comforting and unique, Carrot Cake Stuffed Cookies are the perfect choice. They bring together the familiar flavors of carrot cake with the convenience of a handheld treat. Whether you’re baking for yourself or sharing with loved ones, these cookies are guaranteed to impress. So grab your apron, preheat your oven, and treat yourself to these delicious cookies today!
Print
Carrot Cake Stuffed Cookies: A Delicious Twist on a Classic Dessert
- Total Time: 40 minutes
- Yield: 16–18 cookies 1x
Description
Carrot Cake Stuffed Cookies bring together the nostalgic flavors of a classic carrot cake and the joy of a gooey cookie. With a creamy cream cheese filling and a perfectly spiced, chewy exterior, these cookies are a unique treat you’ll love for holidays, special occasions, or any day you want something sweet and comforting.
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.
Notes
- Chill the Filling: This step ensures the cream cheese stays firm during assembly and doesn’t leak during baking.
- Fresh Carrots Are Best: Use freshly grated carrots for optimal moisture and flavor.
- Customizable Nuts: Swap walnuts with pecans or omit them altogether for nut-free cookies.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American