Carrot Cake Stuffed Cookies
Delightful cookies that marry the flavors of carrot cake with the chewy goodness of cookies, featuring a rich cream cheese filling.
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour Can substitute with gluten-free flour blends.
- 1 cup Brown Sugar Coconut sugar can be used for a healthier twist.
- 1/2 cup Unsalted Butter, melted Ensure it is softened but not melted.
- 2 Eggs Flax eggs can be used for a vegan option.
- 1 cup Grated Carrots Freshly grated is best.
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon Can get creative with ginger or allspice.
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
For the Cream Cheese Filling
- 8 oz Cream Cheese, softened Dairy-free cream cheese can be substituted.
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Prepare the Filling
- In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- Chill this mixture in the fridge for about 30 minutes to firm up.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients
- In another bowl, beat brown sugar and melted butter until fluffy.
- Add eggs one at a time and mix well, followed by the grated carrots.
Blend It All Together
- Gradually add the dry ingredient mixture to the wet, stirring until just combined.
Preheat and Shape
- Preheat your oven to 350°F (175°C).
- Scoop spoonfuls of cookie dough, flatten them in your palm, and place a teaspoon of cream cheese filling in the center.
- Wrap the dough around the filling and roll into a ball.
Bake
- Arrange the stuffed cookie balls on a lined baking sheet and bake for 12-15 minutes or until golden.
- Let cool before indulging.
Notes
For best results, chill the dough if too soft, and use parchment paper for even baking. Don't overbake; cookies continue to cook as they cool.