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Carrot Cake Cream Cheese Stuffed Cookies Recipe
Ingredients:
- For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare Cream Cheese Filling:
- In a small bowl, mix together cream cheese, powdered sugar, and vanilla extract until smooth.
- Place teaspoons of the mixture onto a parchment-lined tray. Freeze for at least 1 hour until firm.
- Make Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Stir in the grated carrots and chopped nuts.
- Assemble Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Take a scoop of cookie dough and flatten it slightly in your hand. Place a frozen cream cheese dollop in the center and mold the cookie dough around it, sealing the edges.
- Place the filled dough balls on the baking sheet, ensuring they are spaced apart.
- Bake:
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these cookies as a treat with a cup of tea or coffee.
These cookies offer a delicious twist on traditional carrot cake, combining the moist, spicy flavor of carrot cake with the creamy richness of cream cheese frosting in a portable form. Perfect for sharing or savoring on your own!
