Seriously Delicious Carrot Cake Stuffed Cookies
Soft, chewy cookies packed with classic carrot cake flavor and stuffed with a creamy, tangy cream cheese filling. These easy-to-make treats are a portable, shareable, and delicious twist on a favorite dessert.
Equipment
- Electric mixer
- Large bowl
- Medium bowl
- Baking sheet
- Parchment paper
- Wire rack
- Grater
Ingredients
For the Cookie Dough
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.75 cup unsalted butter softened (1 1/2 sticks)
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots about 2-3 medium, freshly grated
- 1 cup chopped walnuts or pecans optional
- 0.5 cup raisins optional
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- 0.5 cup powdered sugar confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet (or two!) with parchment paper.
- Step 2: In a medium bowl, beat softened cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until perfectly combined and fluffy. Pop this bowl in the fridge while you make the cookie dough (at least 30 minutes).
- Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Step 4: In a separate, even larger bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Fold in the grated carrots, and if using, the chopped nuts/pecans and raisins.
- Step 5: Gradually add the dry ingredients from step 3 to the wet ingredients in the large bowl. Mix on low speed or by hand until just combined. Do not overmix.
- Step 6: Take about 1 tablespoon of cookie dough and flatten it slightly. Place about 1 teaspoon of the chilled cream cheese filling in the center. Top with another tablespoon of cookie dough. Gently pinch and seal the edges to enclose the filling completely.
- Step 7: Place your stuffed cookie balls onto your prepared baking sheet, leaving about 2 inches of space between each one.
- Step 8: Bake in your preheated oven for 12-15 minutes, until the edges look golden brown and the centers look set.
- Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Substitutions & Additions: Nuts and raisins are optional. Swap walnuts or pecans for macadamia nuts. Add a pinch of ground ginger or allspice to the dry ingredients. Add orange or lemon zest to the dough or filling. White chocolate chips can be added to the dough. Adjust powdered sugar for a tangier filling.
Tips for Success: Ensure butter and cream cheese are properly softened but not melted. Chilling the filling (at least 30 minutes) is crucial for easy handling and to prevent leaking. Don't overmix the cookie dough. Firmly pinch and seal the dough edges around the filling. Use freshly grated carrots for better moisture and texture. Watch edges when baking to avoid overbaking.
Storage: Store cooled cookies in an airtight container in the refrigerator for up to 3-4 days. Baked cookies can be frozen for 2-3 months after being flash-frozen on a baking sheet. Unbaked stuffed cookie dough balls can also be frozen and baked from frozen (add a few extra minutes to bake time). Leftover filling lasts 5-7 days in the fridge.
Tips for Success: Ensure butter and cream cheese are properly softened but not melted. Chilling the filling (at least 30 minutes) is crucial for easy handling and to prevent leaking. Don't overmix the cookie dough. Firmly pinch and seal the dough edges around the filling. Use freshly grated carrots for better moisture and texture. Watch edges when baking to avoid overbaking.
Storage: Store cooled cookies in an airtight container in the refrigerator for up to 3-4 days. Baked cookies can be frozen for 2-3 months after being flash-frozen on a baking sheet. Unbaked stuffed cookie dough balls can also be frozen and baked from frozen (add a few extra minutes to bake time). Leftover filling lasts 5-7 days in the fridge.