Description
Delightful carrot cake cookies stuffed with a creamy cream cheese filling, combining the warm spices and wholesome goodness of classic carrot cake into a portable cookie form. Perfectly baked to golden brown, these cookies offer a soft, chewy texture with a luscious surprise center.
Ingredients
Scale
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cup rolled oats
- 1 large egg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the dry ingredients.
- Mix Wet Ingredients: In a separate large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Then add the large egg and vanilla extract, mixing until fully incorporated and smooth.
- Combine the Dry and Wet Ingredients: Stir in the grated carrots and rolled oats into the wet mixture followed by gradually adding the dry ingredient mixture. Mix until just combined to avoid overworking the dough.
- Stuff the Cookies: Scoop 1 tablespoon of the prepared dough and flatten it gently in your palm. Place a teaspoon of softened cream cheese in the center, then top with another tablespoon of dough. Carefully seal the edges around the cream cheese to encase the filling fully.
- Bake the Cookies: Arrange the stuffed dough balls on the prepared baking sheet. Bake for 10-12 minutes or until the edges turn golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened for easy stuffing and smooth filling texture.
- Do not overmix the dough to maintain tender, soft cookies.
- Grated carrots can be squeezed gently to remove excess moisture if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add chopped walnuts or raisins for extra texture and flavor.
