Delight in the irresistible charm of Stuffed Carrot Cake Cookies—soft, chewy cookies infused with fresh carrots, warm spices, and crunchy pecans, featuring a surprise orange cream cheese filling in every bite. These cookies are the perfect balance of nostalgia and indulgence, bringing the flavors of classic carrot cake into a handheld treat.
Why You’ll Love These Cookies
- Surprise Inside: Each cookie has a creamy orange cream cheese center for an extra layer of decadence.
- Rich Flavor: The browned butter base and aromatic spices elevate the taste to gourmet levels.
- Perfect Texture: The combination of chewy cookies, crunchy pecans, and smooth filling offers a delightful texture experience.
- Versatile Treat: Whether for a festive gathering or an everyday dessert, these cookies fit any occasion.
Ingredients Notes
To achieve the perfect Stuffed Carrot Cake Cookies, here’s why these ingredients stand out:
- Brown Butter: Adds a nutty, caramel-like depth that enhances every bite.
- Spices: A blend of cinnamon, ginger, and nutmeg brings warmth and complements the natural sweetness of carrots.
- Fresh Carrots: Finely grated carrots blend seamlessly into the dough, keeping it moist and flavorful.
- Orange Zest Cream Cheese Filling: The citrusy zing of orange zest brightens the rich cream cheese, balancing the cookie’s sweetness.
How to Make Stuffed Carrot Cake Cookies
Step 1: Prep Ingredients
- Brown the butter in a skillet until golden and fragrant, then let it cool.
- Roast the grated carrots lightly to concentrate their sweetness.
Step 2: Mix the Dough
- Combine the cooled butter, sugars, salt, and spices in a bowl. Beat until glossy and smooth. Add the eggs and vanilla, mixing until incorporated.
- Gradually fold in the baking soda, flour, oats, pecans, coconut, and roasted carrots. Mix just until combined—overmixing can affect the texture.
Step 3: Make the Filling
- In a separate bowl, mix softened cream cheese with powdered sugar and orange zest until smooth. Refrigerate until ready to use.
Step 4: Assemble the Cookies
- Scoop portions of dough and flatten slightly. Place a teaspoon of the cream cheese filling in the center, then wrap and seal the dough around it. Roll gently into a ball.
Step 5: Chill and Bake
- Chill the filled cookie dough balls for at least 30 minutes to help them hold their shape.
- Preheat the oven to 350°F (175°C) and bake the cookies on a parchment-lined sheet for 12–14 minutes, or until the edges are golden. Cool on a wire rack.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Extend freshness by refrigerating for up to a week.
- Freeze: Wrap individually and freeze for up to 3 months. Thaw before serving.
Variations and Substitutions
- Nut-Free: Replace pecans with sunflower or pumpkin seeds for a nut-free version.
- Gluten-Free: Use a gluten-free flour blend for a celiac-friendly adaptation.
- Vegan: Swap butter for coconut oil, cream cheese for a vegan alternative, and eggs for flax eggs.
- Extra Spice: Adjust cinnamon, ginger, or nutmeg levels to suit your taste.
Each Stuffed Carrot Cake Cookie is a little bundle of joy—packed with flavor, texture, and a creamy surprise. Whether you’re honoring family traditions or baking for new memories, these cookies are sure to impress! 🍪✨
Stuffed Carrot Cake Cookies
Indulge in the irresistible combination of fresh carrots, crunchy pecans, and a creamy orange cream cheese filling with these Stuffed Carrot Cake Cookies. A delightful twist on the classic carrot cake, these cookies are packed with flavor, texture, and a touch of citrusy sweetness.
Ingredients
For the Cookies:
- 9 tablespoons unsalted butter browned and cooled
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 3 medium carrots finely grated
- ½ cup spiced pecans chopped
- ⅓ cup sweetened shredded coconut
- 1¼ cups all-purpose flour
- ¾ cup instant oats
For the Orange Cream Cheese Filling:
- 4 ounces cream cheese at room temperature
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
Step 1: Prepare the Orange Cream Cheese Filling
- In a medium bowl, combine the cream cheese, powdered sugar, vanilla extract, and orange zest. Beat with an electric mixer until smooth and creamy.
- Chill the filling in the refrigerator until ready to use.
Step 2: Roast the Carrots
- Preheat the oven to 375°F (190°C).
- Spread the grated carrots evenly on a parchment-lined baking sheet.
- Roast for 10 minutes, then stir to ensure even cooking. Continue roasting for another 10 minutes, or until fragrant and lightly browned.
- Allow the carrots to cool completely on the baking sheet.
Step 3: Prepare the Cookie Dough
- In a large mixing bowl, combine the cooled brown butter, granulated sugar, brown sugar, and salt. Mix until well combined.
- Add the egg, vanilla extract, cinnamon, ginger, and nutmeg. Stir until the mixture is smooth and glossy.
- Sift the flour and baking soda together, then gradually fold them into the wet ingredients until a soft dough forms.
- Gently fold in the roasted carrots, oats, pecans, and shredded coconut until evenly distributed.
- Use a cookie scoop or tablespoon to portion the dough into eight equal pieces.
Step 4: Assemble the Cookies
- Flatten each portion of dough into a disc.
- Remove the cream cheese filling from the refrigerator and place 1 teaspoon of filling in the center of each dough disc.
- Fold the dough around the filling, pinching the edges to seal completely. Roll into a smooth ball.
Step 5: Chill the Cookies
- Place the filled dough balls onto a cookie sheet and refrigerate for at least 1 hour or overnight for best results.
Step 6: Bake the Cookies
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Arrange the chilled cookie dough balls on the baking sheet, spacing them apart to allow for spreading.
- Bake for 14-16 minutes, or until the edges are golden and the cookies are slightly domed.
- Let the cookies cool on the baking sheet for 1 hour to set properly.
