Every Bunny Will Love These Stuffed Carrot Cake Cookies
Welcome, carrot connoisseurs and dessert devotees, to a recipe that’s about to turn your kitchen into a bunny’s dreamland! Ever wondered what happens when a humble carrot cake goes undercover as a cookie? Well, wonder no more, because our spiced carrot cake cookies stuffed with cream cheese are here to answer that very question. These delightful treats are like the James Bond of the dessert world—dressed to impress and packing a creamy surprise. So grab your aprons and hop to it; this recipe is sure to leave you and your taste buds hopping with joy!
Why You Should Make These Cookies
- These are the perfect cookies for spring, holidays, and bake sales.
- They’re super delicious but super simple to make!
- If you LOVE carrot cake, you’ll LOVE these cookies.
Cream Cheese Stuffed Carrot Cake Cookies
Yield: 9 servings
Prep Time: 20 minutes / Bake Time: 13-15 minutes
Ingredients
Cookie Batter
- 1 stick unsalted butter, browned and cooled
- ¼ cup white granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla extract
- 1 cup shredded carrots
- 1 ¾ cups flour
Filling
- 4 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon milk
Topping
- ½ cup pecan halves
Directions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, beat browned and cooled butter with granulated sugar and brown sugar until well combined.
Add egg and vanilla extract, mixing until smooth.
Stir in cinnamon, nutmeg, baking soda, and salt.
Gradually add flour, starting with 1 ¾ cups, mixing until a thick batter forms. If needed, add the remaining ¼ cup.
Fold in shredded carrots.
The dough may be slightly crumbly at first, but use your hands if needed to knead the ingredients into a dough.
In a separate bowl, mix softened cream cheese, powdered sugar, and milk until smooth and creamy.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
Fill each indentation with a small amount of the cream cheese filling, then top with more cookie dough.
Bake for 12-15 minutes, or until the edges are lightly golden. Press a pecan on top of the cookies as soon as they are removed from the oven.
Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FAQ
Can I use pre-shredded carrots for this recipe?
Absolutely! Pre-shredded carrots can save you some prep time. Just make sure they are fresh and not too dry, as moisture is key for that perfect cookie texture.
Can I make the cream cheese filling ahead of time?
Yes, you can prepare the cream cheese filling up to 2 days in advance. Just store it in an airtight container in the refrigerator until you’re ready to use it.
Can I freeze these cookies?
Definitely! These cookies freeze beautifully. Just place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months.
How do I prevent the cream cheese filling from leaking out during baking?
Make sure to seal the cookie dough around the filling well. You can also chill the stuffed cookies for about 15 minutes before baking. This helps the dough firm up and keeps the filling neatly inside.
