Description
These soft and chewy cookies are a delightful twist on classic carrot cake, featuring a spiced cookie dough stuffed with a creamy, cinnamon-infused cream cheese filling. The result is a treat that’s both flavorful and indulgent.
Â
Ingredients
Scale
For the cookie dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup grated carrot (about 1 medium carrot)
- 1/2 cup old-fashioned oats
For the cream cheese filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cream cheese filling: In a small bowl, beat together the cream cheese, powdered sugar, vanilla, and cinnamon until smooth. Chill the mixture in the refrigerator while preparing the cookie dough.
- Make the cookie dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, beating until combined. Gradually add the dry ingredients to the wet ingredients, then stir in the grated carrot and oats.
- Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it into a disk. Place 1 teaspoon of the cream cheese filling in the center, then top with another tablespoon of dough. Seal the edges and roll the dough into a ball. Place on the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden around the edges. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Once cooled, enjoy the warm, gooey carrot cake stuffed cookies!
Notes
- For extra flavor, add chopped walnuts or raisins to the dough.
- Store any leftover cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes