If you love the comforting flavors of carrot cake but crave something a little more portable and playful, this Carrot Cake Cookies Stuffed with Cream Cheese Recipe is an absolute game changer. Picture perfectly soft, chewy cookies packed with warm spices and tender grated carrots, each hiding a luscious cream cheese center that melts delightfully with every bite. These cookies bring all the best parts of classic carrot cake into a fun, handheld treat that’s perfect for sharing with friends or keeping all to yourself. They’re quick to whip up, fantastic for any season, and guarantee smiles all around.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that blend together for a classic carrot cake flavor and texture, while the cream cheese filling adds that tangy richness you crave. Each component plays a key role in making these cookies irresistible.
- 1 ½ cups all-purpose flour: Provides structure and the perfect soft crumb for the cookies.
- 1 teaspoon baking soda: Helps the cookies rise and stay tender.
- ½ teaspoon baking powder: Adds just the right amount of lift for a light texture.
- 1 teaspoon cinnamon: Brings warm, comforting spice essential to carrot cake.
- ½ teaspoon nutmeg: Adds subtle depth and enhances the spice profile.
- ½ teaspoon salt: Balances flavors and enhances sweetness.
- 1 ½ cups grated carrots: Freshly grated for natural sweetness and moistness.
- 1 cup rolled oats: Adds hearty texture and a bit of wholesome chew.
- 1 large egg: Binds the dough and keeps the cookies tender.
- ½ cup unsalted butter, softened: Gives richness and a melt-in-your-mouth feel.
- ½ cup brown sugar, packed: Imparts a deep molasses sweetness and moisture.
- ½ cup granulated sugar: Balances brown sugar with light sweetness and crispiness.
- 1 teaspoon vanilla extract: Elevates all flavors with a lovely aromatic note.
- 4 ounces cream cheese, softened: The rich and tangy filling that makes these cookies truly unforgettable.
How to Make Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it. This little prep step ensures your cookies won’t stick and bake up evenly golden.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing these separately lets you evenly distribute the spices and leavening agents, setting a great foundation for your dough.
Step 3: Cream the Butter and Sugars
In another bowl, beat the softened butter with the brown and granulated sugars until the mixture becomes light, fluffy, and irresistibly creamy — about 2 to 3 minutes. This step is crucial because it incorporates air, making your cookies tender and giving their crumb a lovely lift.
Step 4: Add the Egg and Vanilla
Mix in the egg and vanilla extract until everything is smoothly combined. This ensures your dough binds nicely and carries that warm vanilla note throughout every bite.
Step 5: Combine Wet and Dry Ingredients
Stir in the grated carrots and rolled oats first—they add fantastic texture and moisture—then gradually fold in the dry flour mixture, mixing just until combined. Overmixing can make cookies tough, so keep it gentle!
Step 6: Stuff the Cookies
Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place a teaspoon of softened cream cheese in the center, then top with another tablespoon of dough. Carefully pinch and seal the edges around the cream cheese to enclose it completely. This is the moment that takes these cookies from ordinary to spectacular!
Step 7: Bake and Cool
Arrange your stuffed dough balls on the prepared baking sheet and bake in the preheated oven for 10 to 12 minutes. You’ll know they’re done when the edges turn a gorgeous golden brown. Let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.
How to Serve Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of vanilla glaze can add an elegant touch to these already delightful cookies. If you want to keep it simple, a sprinkle of finely chopped walnuts or pecans on top before baking adds a lovely crunch and nutty flavor.
Side Dishes
These cookies are fantastic on their own, but pairing them with a cup of hot tea or coffee creates a cozy experience you won’t forget. For a brunch or dessert spread, serve alongside fresh fruit or a scoop of vanilla ice cream to balance the spices and creaminess.
Creative Ways to Present
Try stacking a few cookies with layers of cream cheese frosting between them for an impressive mini-dessert stack. Alternatively, serve alongside carrot sticks or a small bowl of whipped cream flavored with cinnamon for a playful twist that keeps the carrot theme going strong.
Make Ahead and Storage
Storing Leftovers
Store any leftover Carrot Cake Cookies Stuffed with Cream Cheese Recipe in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and their cream cheese centers perfectly creamy.
Freezing
You can freeze these cookies either before or after baking. If freezing raw dough balls, wrap them individually and freeze for up to 3 months; thaw and bake as directed. Baked cookies freeze beautifully too—just place them in an airtight container or freezer bag for up to 2 months. Thaw overnight at room temperature.
Reheating
To warm up leftovers, pop the cookies in a preheated 300°F (150°C) oven for 5 to 7 minutes. This refreshes their texture and softens the cream cheese center for that just-baked feel.
FAQs
Can I use shredded carrots from a store-bought bag?
Absolutely! Pre-shredded carrots work fine, just make sure they aren’t too wet — you can pat them dry with a paper towel to avoid soggy cookie dough.
Is it necessary to soften the cream cheese for the filling?
Softened cream cheese is essential because it’s easier to scoop and seal inside the dough, plus it melts perfectly while baking for that creamy surprise inside.
Can I substitute rolled oats with quick oats?
Yes, quick oats can be used but they’ll result in a softer texture. Rolled oats give a bit more chew and structure, which complements the tender dough nicely.
What if I don’t have nutmeg handy?
It’s perfectly okay to skip nutmeg if you don’t have it; the cinnamon will still provide plenty of warm spice. You can also add a pinch of ground ginger for an extra zing.
How do I prevent the cream cheese from leaking out during baking?
Make sure to fully enclose the cream cheese with dough and pinch the edges tightly. Chilling the dough balls for 10 minutes before baking can also help keep the filling in place.
Final Thoughts
This Carrot Cake Cookies Stuffed with Cream Cheese Recipe is one of those brilliant recipes that feels special without being complicated. It combines familiar flavors with a fun twist that’s sure to become a favorite for snacking or sharing. I can’t wait for you to make these and experience the joy of soft, spiced cookies hiding that irresistible creamy center. Give it a try—you might just stumble upon your new signature treat!
Print
Carrot Cake Cookies Stuffed with Cream Cheese Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and flavorful Carrot Cake Cookies stuffed with a luscious cream cheese filling. Combining the warm spices of cinnamon and nutmeg with grated carrots and oats, these cookies offer a unique twist on classic carrot cake flavors, baked to golden perfection and irresistibly creamy inside.
Ingredients
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cup rolled oats
- 1 large egg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure even baking.
- Prepare the Cookie Dough: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir these dry ingredients together well and set aside for later.
- Mix Wet Ingredients: In a separate bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes using a mixer. Then add the egg and vanilla extract, continuing to mix until everything is well incorporated.
- Combine the Dry and Wet Ingredients: Add the grated carrots and rolled oats to the wet mixture and stir to distribute evenly. Gradually incorporate the dry ingredient mixture you prepared earlier, mixing just until combined to avoid overworking the dough.
- Stuff the Cookies: Using a tablespoon measure, scoop out portions of the dough. Flatten each portion in your palm, place about one teaspoon of softened cream cheese in the center, then top with another tablespoon of dough. Carefully seal the edges around the cream cheese to encase the filling fully.
- Bake the Cookies: Arrange the stuffed dough balls on the prepared baking sheet. Bake them in the preheated oven for 10 to 12 minutes, or until the edges turn a nice golden brown. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to make stuffing easier and to achieve a creamy texture.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- If you prefer a stronger spice flavor, you can increase the cinnamon and nutmeg slightly.
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- Adding chopped nuts like walnuts or pecans can add extra texture and flavor if desired.
