If you’ve ever dreamed of enjoying the warmth and comfort of carrot cake in a delightful cookie form, then you are in for an absolute treat. This Carrot Cake Cookies Stuffed with Cream Cheese Recipe takes everything you love about classic carrot cake—the spices, the tender carrots, and the creamy richness—and wraps it up in a soft, chewy cookie bursting with melty cream cheese in the center. It’s the perfect fusion of flavors and textures that will make you want to bake batch after batch. Trust me, once you try these, they’ll quickly become a beloved staple in your baking repertoire!
Ingredients You’ll Need
Simple, wholesome ingredients form the backbone of these irresistible cookies. Each component plays a key role in building the delightful texture, rich flavor, and beautiful appearance of these treats.
- All-purpose flour: The base that gives structure and balance, making for a tender cookie.
- Baking soda and baking powder: These leavening agents ensure a perfect rise and lightness throughout.
- Cinnamon and nutmeg: Classic spices that infuse warm, cozy flavor notes reflective of carrot cake.
- Salt: Enhances the sweetness and deepens flavor complexity.
- Grated carrots: Fresh and natural sweetness, plus moisture and lovely flecks of orange.
- Rolled oats: Adds rustic texture and a subtle nutty taste.
- Egg: Binds all ingredients together for a tender, cohesive dough.
- Unsalted butter: Provides richness and buttery depth that makes every bite luscious.
- Brown sugar and granulated sugar: A perfect sweet harmony that keeps cookies soft and caramelized.
- Vanilla extract: A natural enhancer that lifts all flavors beautifully.
- Cream cheese: The star of the filling, adding a smooth tang that melts right into the cookie’s heart.
How to Make Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) and preparing your baking sheet with parchment paper or a light greasing. This simple step sets the stage for perfectly baked cookies that won’t stick and will develop those coveted golden edges.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Taking time to mix these dry elements evenly helps spread the spices and leavening agents consistently throughout your cookies, ensuring every bite bursts with flavor and rises just right.
Step 3: Cream the Butter and Sugars
In a separate larger bowl, beat the softened butter with both brown and granulated sugars until the mixture turns light and fluffy—this usually takes about 2 to 3 minutes. This creaming step is where air gets incorporated, which ultimately gives your cookies a soft yet tender texture.
Step 4: Add Egg and Vanilla
Next, mix in the egg and vanilla extract into the butter-sugar mixture, blending just until smooth and combined. The egg acts as a binding agent, while the vanilla adds a lovely aromatic sweetness that complements the spices.
Step 5: Combine Wet and Dry Ingredients Along with Carrots and Oats
Gently fold in the grated carrots and oats first, then gradually incorporate the dry ingredients. Mix until just combined to prevent overworking the dough, which could lead to tough cookies. The carrots provide moisture and natural sweetness, and the oats contribute a hearty bite that balances the softness.
Step 6: Stuff the Cookies with Cream Cheese
Here’s the fun part: scoop about one tablespoon of dough, flatten it in your hand, and place a teaspoon of softened cream cheese in the center. Cover it with another tablespoon of dough and carefully seal the edges so no filling escapes during baking. This layering creates the signature surprise center that makes this Carrot Cake Cookies Stuffed with Cream Cheese Recipe truly unforgettable.
Step 7: Bake to Perfection
Lay your filled dough balls onto the prepared baking sheet, spacing them out to allow spreading. Bake for 10 to 12 minutes, or until the edges are golden brown. Let them rest for at least 5 minutes on the tray before transferring to a wire rack to cool completely. This resting period helps the cream cheese filling firm up just enough for the perfect gooey contrast.
How to Serve Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Garnishes
To amp up the presentation and flavor, sprinkle the cookies lightly with powdered sugar or a touch of cinnamon right before serving. For a festive touch, you can even drizzle a thin glaze made from powdered sugar and lemon juice. These simple additions highlight the warm spices and add a delicate sweetness that’s simply irresistible.
Side Dishes
These cookies pair beautifully with a cup of chai tea, freshly brewed coffee, or a cold glass of milk. The spices and cream cheese filling complement warm beverages well, making them an excellent accompaniment to afternoon snacks or brunch gatherings.
Creative Ways to Present
Try serving these cookies stacked on a rustic wooden board garnished with fresh carrot ribbons and mint leaves for a charming look. They also make fantastic gifts when wrapped in parchment paper tied with twine—ideal for sharing your newfound favorite Carrot Cake Cookies Stuffed with Cream Cheese Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and moist while allowing those delicious cream cheese centers to stay luscious. If your kitchen is warm, a cool spot or the fridge works well too, just be aware they may firm up slightly.
Freezing
You can absolutely freeze these cookies to enjoy later. After baking and cooling, place them in a single layer on a baking sheet and freeze until solid, then transfer to a resealable freezer bag or container. They will keep well for up to 2 months. When ready to eat, thaw at room temperature or enjoy slightly chilled for a refreshing treat.
Reheating
To bring back their fresh-baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes or microwave for 10 to 15 seconds. This gently softens the cream cheese filling and revives the cookie’s tender crumb without drying them out. Perfect if you want a cozy, freshly baked feel on demand.
FAQs
Can I use shredded carrots from a store-bought bag for this recipe?
Absolutely! Pre-shredded carrots from the store work just fine. Just make sure to gently squeeze out excess moisture if they seem very wet to prevent soggy cookie dough.
Is it necessary to soften the cream cheese before stuffing?
Yes, softening the cream cheese makes it easier to scoop and helps it meld nicely inside the cookie without melting out during baking.
Can I substitute the all-purpose flour with whole wheat or gluten-free flour?
You can try whole wheat flour for a nuttier, denser cookie, but gluten-free flour blends may vary in performance, so results could be different. Adjustments in moisture might be needed.
How do I prevent the cream cheese filling from leaking?
Make sure to seal the cookie dough edges firmly around the cream cheese and avoid overfilling. Chilling the dough briefly before baking can also help maintain shape.
Can I add nuts or raisins to the cookie dough?
Definitely! Chopped walnuts, pecans, or raisins complement the flavors wonderfully. Just fold them into the dough in step 5 along with the carrots and oats.
Final Thoughts
There’s something truly magical about diving into a warm, soft cookie filled with melt-in-your-mouth cream cheese, especially when it’s infused with the sweet, spiced goodness of carrot cake. This Carrot Cake Cookies Stuffed with Cream Cheese Recipe is a surefire way to brighten any day, impress guests, or treat yourself to a slice of homemade happiness. Don’t hesitate to try it out—you’ll find yourself coming back for seconds and sharing the joy with everyone you know!
Print
Carrot Cake Cookies Stuffed with Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Carrot Cake Cookies stuffed with a creamy, tangy cream cheese filling. Combining the warm spices of cinnamon and nutmeg with grated carrots and rolled oats, these cookies offer a soft, chewy texture perfect for any occasion. The cream cheese center adds a luscious surprise, making every bite indulgent yet balanced.
Ingredients
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 and ensure even baking.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This mix of dry ingredients provides the perfect leavening and warm spice profile for the cookies.
- Mix Wet Ingredients: In a separate large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy, around 2-3 minutes. Then add the large egg and vanilla extract, mixing until fully incorporated to create a smooth, sweet base.
- Combine the Dry and Wet Ingredients: Fold in the grated carrots and rolled oats to the wet mixture. Gradually add the dry ingredients from the first bowl, stirring gently until just combined to avoid overmixing and maintain a tender texture.
- Stuff the Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly 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 completely.
- Bake the Cookies: Place the stuffed dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven 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
- Make sure the cream cheese is softened to room temperature to ease the stuffing process.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- You can add chopped nuts like walnuts or pecans for extra crunch if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a spicier twist, increase the cinnamon or add a pinch of ground ginger or cloves.
