Stuffed Carrot Cake Cookies
If you’re a fan of carrot cake, prepare to fall in love with Stuffed Carrot Cake Cookies. These soft, chewy cookies capture the essence of carrot cake but with an extra indulgent surprise: a luscious orange cream cheese filling. Perfect for a cozy dessert or an impressive addition to any celebration, these cookies are a delightful blend of spice, sweetness, and creamy decadence.
Why You’ll Adore These Cookies
- Irresistible Filling: The tangy orange cream cheese center elevates every bite.
- Classic Flavors: Spices like cinnamon, nutmeg, and ginger pair perfectly with roasted carrots and pecans.
- Texture Galore: A combination of oats, coconut, and pecans adds chewiness and crunch.
Ingredients You’ll Need
For the Cookies:
- Browned Butter: Adds a rich, nutty flavor to the dough.
- Spices: Cinnamon, nutmeg, and ginger for a warm, aromatic base.
- Roasted Carrots: Roasting enhances the natural sweetness of the carrots.
- Pecans & Coconut: Bring texture and a touch of indulgence.
For the Filling:
- Cream Cheese & Powdered Sugar: Create a smooth, creamy center.
- Orange Zest: Adds brightness and a citrusy kick.
How to Make Stuffed Carrot Cake Cookies
- Prepare the Filling:
Beat cream cheese, powdered sugar, vanilla extract, and orange zest until smooth. Refrigerate the filling so it’s firm enough to handle later. - Roast the Carrots:
Spread grated carrots on a parchment-lined baking sheet and roast at 375°F for 20 minutes, stirring halfway through. This step caramelizes the carrots, enhancing their flavor. - Make the Cookie Dough:
- Brown the butter and let it cool slightly.
- Mix the butter with sugars and spices until smooth. Add the egg and vanilla, whisking until glossy.
- Stir in the flour, baking soda, and roasted carrots. Fold in the oats, coconut, and pecans for a perfectly textured dough.
- Stuff & Shape the Cookies:
Scoop a tablespoon of dough, flatten it slightly, and add a teaspoon of the cream cheese filling. Enclose the filling with more dough and roll into a smooth ball. Chill the stuffed dough balls for at least an hour. - Bake to Perfection:
Bake the cookies at 325°F for 14-16 minutes until the edges are set and slightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for Perfect Cookies
- Chill the Dough: Chilling helps the cookies retain their shape during baking.
- Even Roasting: Stir the carrots halfway through roasting to avoid uneven browning.
- Storage: Store these cookies in an airtight container in the fridge for up to 5 days. Serve at room temperature for the best flavor.
Why These Cookies Are a Must-Try
These Stuffed Carrot Cake Cookies are a delightful combination of nostalgia and innovation. They have all the cozy charm of carrot cake, reimagined in a handheld, stuffed cookie form. The zesty cream cheese filling adds an element of surprise that will have everyone coming back for seconds.
Bake a batch today and watch these cookies disappear—every bite is pure comfort and joy! 🥕🍪
Stuffed Carrot Cake Cookies
Indulge in the delightful fusion of dessert and snack with these stuffed Carrot Cake Cookies, where every bite offers a taste of spiced carrot cake paired with a creamy filling, creating a perfectly indulgent treat that satisfies your sweet tooth cravings without unveiling the secret recipe.
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Ingredients
- 9 tbsp unsalted butter browned and cooled
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp ground cinnamon
- ½ tsp ground ginger dried or fresh
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp vanilla extract
- 3 medium carrots grated finely
- ½ cup spiced pecans chopped
- ⅓ cup shredded sweetened coconut
- 1¼ cup flour
- ¾ cup instant oats
- Orange Cream Cheese Filling:
- 4 oz cream cheese room temperature
- 4 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 tsp orange zest
Instructions
Orange Cream Cheese Filling:
- Mix cream cheese, powdered sugar, vanilla extract, and orange zest until smooth. Refrigerate until ready to use.
Roasted Carrots:
- Preheat oven to 375°F. Spread grated carrots on a parchment-lined baking sheet and roast for 20 minutes, stirring halfway through. Let cool.
Cookie Dough:
- Mix brown butter, sugars, and salt. Add egg, vanilla, and spices, mixing until glossy. Incorporate baking soda, flour, then cooled carrots, pecans, oats, and coconut.
- Scoop dough, flatten, add a teaspoon of filling, enclose, and roll smooth. Chill for 1 hour or overnight.
- Bake at 325°F for 14-16 minutes.
Tried this recipe?Let us know how it was!
