Cream Cheese Stuffed Carrot Cake Cookies

Cream Cheese Stuffed Carrot Cake Cookies are a delightful twist on traditional carrot cake, blending the goodness of a classic dessert into a handheld treat. These cookies feature a soft and chewy carrot cake cookie base, filled with a luscious cream cheese center that adds a creamy contrast to the sweet and spiced flavors. Each bite offers a perfect balance of textures and tastes, making them a perfect indulgence for carrot cake lovers. Whether enjoyed alongside a cup of coffee or as a sweet snack on-the-go, these Cream Cheese Stuffed Carrot Cake Cookies are sure to satisfy your cravings for a cozy and comforting treat.

Baking Tips:

• Shredded carrot: Make sure you dab as much moisture out of the carrot as too much moisture will make your cookies too soft.

• Freeze cream cheese filling: Make sure the cream cheese filling is frozen solid as this makes assembling the cookies a lot easier and a lot less messy.

• Allow cookies to cool: Since these cookies have the cream cheese center, this makes the cookies a lot more delicate especially straight out of the oven. Allow them to cool for at least 5 minutes to help them harden slightly before removing from the pan.

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Cream Cheese Stuffed Carrot Cake Cookies

Yield: 10 Cookies

Author: Chloe Sims

Prep time: 20 MinCook time: 14 MinInactive time: 1 H & 45 MTotal time: 2 H & 19 M

Delightful twist on traditional carrot cake, blending the goodness of a classic dessert into a handheld treat.

Ingredients

Carrot Cake Cookies

• 215g Plain Flour
• 1/2 Tsp Baking Powder
• 1/4 Tsp Salt
• 1 Tsp Cinnamon
• 1/8 Tsp Nutmeg
• 113g Unsalted Butter (Softened)
• 110g Brown Sugar
• 65g Granulated White Sugar
• 60g Shredded Carrot (Use the finer side of the grater. Pat dry the carrot to remove the excess moisture)
• 1 Egg (Room Temperature)

Cream Cheese Center

• 150g Cream Cheese (Room Temperature)
• 40g Caster Sugar
• 1 Tsp Vanilla Extract

Instructions

Cream Cheese Stuffed Carrot Cake Cookies

1. Beat together all of the cream cheese center ingredients in a small bowl until creamy and smooth.
2. Line a baking tray with parchment paper and spoon 10 teaspoons of the cream cheese mixture onto the tray. Freeze for about an hour.
3. In a large bowl, beat together the butter and both sugars until pale and fluffy.
4. Beat in the egg and vanilla until combined. Fold in the carrot until combined.
5. Fold in the flour, cinnamon, nutmeg, salt and baking powder until just combined.
6. Cover the cookie dough with plastic wrap and refrigerate the cookie dough for about 45 minutes.
7. Preheat the oven to 175°C and line two baking trays with parchment paper.
8. Scoop a medium sized ball of dough into your hand, flatten slightly and place a cream cheese ball in the center. Mould the cookie around it to seal the cream cheese in.
9. Place the cookie balls on your prepared baking trays, evenly spread in case of spreading.
10. Bake for 14 minutes or until golden.
11. Allow to cool slightly.
12. Enjoy!

Notes

Shredded carrot: Make sure you dab as much moisture out of the carrot as too much moisture will make your cookies too soft.

Freeze cream cheese filling: Make sure the cream cheese filling is frozen solid as this makes assembling the cookies a lot easier and a lot less messy.

Allow cookies to cool: Since these cookies have the cream cheese center, this makes the cookies a lot more delicate especially straight out of the oven. Allow them to cool for at least 5 minutes to help them harden slightly before removing from the pan.

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