Name: Carrot Cake Stuffed Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 cup grated carrot (about 1 medium carrot); 1/2 cup old-fashioned oats; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; 1/4 tsp cinnamon

Description

These deliciously soft and chewy cookies are a perfect blend of carrot cake and cookie dough. Filled with a creamy, cinnamon-spiced cream cheese center, they’re a fun and indulgent twist on a classic carrot cake.

Ingredients

Scale

For the cookies:

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup grated carrot (about 1 medium carrot)
1/2 cup old-fashioned oats

For the cream cheese filling:

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the cream cheese filling: In a bowl, mix together the cream cheese, powdered sugar, vanilla, and cinnamon until smooth. Chill in the refrigerator while preparing the cookies.
Make the cookie dough: In a separate bowl, whisk together flour, baking soda, cinnamon, and nutmeg. In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, beating until combined. Gradually add the dry ingredients to the wet ingredients, then stir in the grated carrot and oats.
Assemble the cookies: Scoop a tablespoon of cookie dough and flatten it into a disk. Place a teaspoon of the cream cheese filling in the center, then top with another tablespoon of dough. Seal the edges and roll into a ball. Place on the prepared baking sheet, about 2 inches apart.
Bake for 10-12 minutes or until the cookies are golden around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve: Once cooled, enjoy these warm, gooey, carrot cake-inspired cookies!

Notes

For an extra touch, sprinkle some chopped walnuts or pecans in the dough or on top before baking.
Store any leftovers in an airtight container for up to 3 days

Prep Time: 20 minutes
Cook Time: 12 minutes