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
Scale
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.
