Description
Soft, chewy carrot cake-inspired cookies with warm spices, shredded carrots, and a surprise cream cheese filling. A delightful treat for any occasion!
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup finely grated carrots
- ½ cup shredded coconut (optional)
- ½ cup chopped pecans or walnuts (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small balls and freeze for at least 30 minutes.
- Make the Cookie Dough: Beat butter and sugars until fluffy. Add eggs and vanilla, mixing well.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to wet ingredients. Fold in carrots, coconut, and nuts.
- Assemble the Cookies: Scoop 2 tablespoons of dough, flatten slightly, and place a frozen cream cheese ball in the center. Cover with another scoop of dough and seal the edges.
- Bake: Preheat oven to 350°F (175°C). Bake for 12-14 minutes until golden. Let cool for 5 minutes before transferring to a wire rack.
- Serve & Enjoy: Best served warm for a gooey center!
Notes
- Chill the dough before assembling for easier handling.
- Freshly grated carrots provide the best texture and moisture.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American