Video
Cream Cheese-Stuffed Carrot Cake Cookies
Soft, moist and chewy carrot cake cookies stuffed with cream cheese frosting! These are absolutely delicious and everything you want from carrot cake in a cookie form!
Ingredients
Cheesecake Filling
- 5 oz (142g) brick cream cheese, at room temperature
- 2 ½ tablespoon (32g) granulated sugar
- ½ teaspoon pure vanilla extract
Carrot Cookies
- 1 ½ cups (215g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- ½ cup (56g) grated carrots, blotted to remove moisture
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg, at room temperature
Instructions
- First prepare the carrots. Grate the carrots using the finer size of your box grater. Measure out 2oz (56g) which is about ½ cup lightly packed. Spread the shredded carrots onto a plate in an even layer and then place a paper towel on top and apply gentle pressure until the towel as absorbed the moisture. Repeat this 2 more times with clean paper towels. This process of absorbing excess moisture from the carrots will ensure that you don't add too much extra water to the cookie dough.
- Make the cheesecake filling. Combine cream cheese, sugar and vanilla in a medium bowl and beat using a hand mixer on high speed until smooth, creamy and a bit fluffy. Line a baking sheet or a plate with waxed paper. Spoon about 2 level teaspoons of the filling as individual dollops onto the waxed paper and then place the tray in the freezer for 30 minutes until solid.
- Make the cookie dough. Combine softened butter, brown sugar and granulated sugar in a large bowl. Beat on medium-high speed with an electric mixer for 2 minutes until pale and fluffy. Beat in egg and vanilla until well incorporated, then mix in blotted grated carrots.
- Combine flour, spices and baking soda in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in until evenly combined.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion cookie dough. Place the dough ball in your hand and press a frozen cream cheese ball into the center of the cookie dough. Wrap the dough around the cream cheese ball to cover it and roll it between your hands to smooth it out. Place the balls onto the prepared baking sheets spacing them 2-3 inches apart and bake for 12-14 minutes until evenly golden and puffed.
- Let the cookies sit on the cookie sheet for 3-5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container in the fridge if keeping for longer than 2 days.
