stuffed carrot cake cookies;
Giant and soft cinnamon carrot cake cookies stuffed with a sweet cheesecake filling and topped with classic cream cheese icing
Oven Temp: 350°F
Servings: 15
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Ingredients
cheesecake filling;
- 6 oz cream cheese room temperature
- 3 Tbsp sugar
- 1 tsp vanilla extract
carrot cake cookies;
- 1 cup unsalted butter (2 sticks), melted and cooled
- 1 cup brown sugar
- ½ cup sugar
- 1 cup grated carrots grated fresh, heaping cup
- 1 tsp vanilla extract
- 2 egg yolks
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
cream cheese icing;
- 4 oz cream cheese room temperature
- 4 Tbsp unsalted butter
- 1½ cup powdered sugar
- 2 tsp vanilla extract
Instructions
cheesecake filling;
- Add 6oz room temperature cream cheese, 3 Tbsp sugar, and 1 tsp vanilla extract to a small bowl. With a hand or stand mixer, beat on high speed until creamy and smooth.
- Place wax or parchment paper on a cookie sheet. Use ½ Tbsp scoop to make 15 even-sized dollops of cheesecake filling. Put cookie sheet into the freezer to allow the filling to harden.
carrot cake cookies;
- Melt 2 cup (2 sticks) of unsalted butter in a microwave-safe dish. Make sure to stir to prevent hot spots, then set aside.
- Grate your carrots using a grater, making sure to pack the cup well. Once you have enough, pour the carrots into paper towels and squeeze to release the moisture. Repeat 2-5 times depending on how moist your carrots are.
- In a large bowl, add the cooled melted butter. Add 1 cup brown sugar and ½ cup of sugar. Beat with hand or stand mixer on high speed for ~2 minutes or until sugar is evenly distributed and begins to dissolve.
- Add in the grated carrots, 1 tsp vanilla, and 2 egg yolks. Mix on medium speed until combined.
- Add in the dry ingredients: 3 cups flour, 1 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, and heaping ¼ tsp ground nutmeg. Mix on low speed until ingredients are just incorporated and no more streaks appear in the dough.
- Divide the dough into 15 portions. I used roughly 2 scoops of my cookie scoop for each cookie.
- Once the cheesecake filling are frozen, or at least chilled enough to handle without sticking, stuff each cookie. Take one portion of cookie dough and press a thumb in the middle. Fill with cheesecake filling and cover with cookie dough. Roll into a ball, and place on the baking sheet and after repeating with remaining cookies, return to the freezer for 10-20 minutes.
- Preheat the oven to 350°F. Remove cookies from the freezer, and arrange on a parchment paper-lined baking sheet. Make sure to allow cookies room enough to spread, I wouldn't recommend more than 5-6 cookies on a baking sheet.
- Bake for 13-15 minutes. Once edges begin to brown slightly, remove from the oven, and allow to sit on the pan for 10-15 minutes before transferring
cream cheese icing;
- Add 4oz cream cheese and 4 Tbsp softened unsalted butter into a small bowl and beat with a mixer until creamy and smooth. Add in 1½ cup powdered sugar and 2 tsp vanilla and blend until smooth.
- Once cookies have cooled, add a small dollop of icing on each cookie and spread as desired.
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