If you’re craving a sweet treat that perfectly balances cozy spices, vibrant carrots, and the luscious surprise of creamy filling, you’re going to fall head over heels for this Carrot Cake Cookies Stuffed with Cream Cheese Recipe. It’s like your favorite carrot cake and a cookie had a delicious baby—soft, tender spiced cookies packed with shredded carrots and oats, hiding a decadent cream cheese center. Each bite delivers a warm, comforting embrace of flavor and texture that’s simply irresistible. Whether for a snack, dessert, or sharing with loved ones, these stuffed cookies bring a delightful twist to classic carrot cake that will quickly become your new favorite indulgence.
Ingredients You’ll Need
This Carrot Cake Cookies Stuffed with Cream Cheese Recipe calls for simple, wholesome ingredients that come together beautifully to create incredible taste and texture. Each component plays an essential role, from the spices that bring warmth, to the oats adding hearty chew, and the cream cheese that provides a rich, creamy surprise inside.
- All-purpose flour: The base of the cookie dough that creates structure and tenderness.
- Baking soda and baking powder: These leavening agents ensure your cookies rise to soft, cakey perfection.
- Cinnamon and nutmeg: Classic carrot cake spices that deliver warming, aromatic flavor.
- Salt: Just a pinch to enhance all the sweet flavors perfectly.
- Grated carrots: Freshly shredded carrots bring moisture, natural sweetness, and vibrant color.
- Rolled oats: Adds wonderful texture and wholesome heartiness in every bite.
- Large egg: Binds the ingredients together and adds richness.
- Unsalted butter (softened): Provides tenderness and that melt-in-your-mouth quality.
- Brown sugar and granulated sugar: Brown sugar keeps the cookies moist and chewy while granulated sugar adds sweetness and balance.
- Vanilla extract: Brings depth and enhances all other flavors.
- Cream cheese (softened): The star of the filling, offering a smooth and tangy contrast to the sweet, spiced cookie dough.
How to Make Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Step 1: Preheat Oven and Prepare Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent cookies from sticking. Getting the oven ready upfront means no waiting when your dough is mixed and ready to go.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This blend of dry ingredients is where the cookies get their classic carrot cake flavor and the right texture, so make sure everything is evenly combined.
Step 3: Cream Butter and Sugars, Then Add Wet Ingredients
In a separate large bowl, use a mixer or a sturdy spoon to cream together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy—that usually takes about 2 to 3 minutes. Then, mix in the egg and vanilla extract until everything is completely incorporated, creating a smooth base ready to embrace the rest of the ingredients.
Step 4: Combine Wet and Dry Mixtures with Carrots and Oats
Stir the grated carrots and oats into the wet mixture first; their moisture and texture are essential for that signature carrot cake cookie bite. Gradually add in the dry mix, blending just until combined—overmixing can make cookies tough, so keep it gentle but thorough.
Step 5: Stuff the Cookies with Cream Cheese
Now for the fun part! Scoop about 1 tablespoon of cookie dough and flatten it gently in your palm. Place a teaspoon of softened cream cheese right in the center, then cover with another tablespoon of dough, sealing the edges carefully so the cream cheese filling stays nestled inside while baking. This step transforms these cookies from ordinary to extraordinary with that luscious surprise inside.
Step 6: Bake to Golden Perfection
Arrange your stuffed dough balls on the baking sheet, spacing them out to give each cookie room to spread. Bake for 10 to 12 minutes or until the edges turn a gorgeous golden brown while the centers remain soft. Let your cookies cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely. Patience here rewards you with perfect texture!
How to Serve Carrot Cake Cookies Stuffed with Cream Cheese Recipe
Garnishes
These cookies are stunning on their own, but a light dusting of powdered sugar or a drizzle of cream cheese glaze elevates their appearance dramatically—perfect if you’re serving guests! Chopped walnuts or a sprinkle of shredded coconut can also add a delightful crunch or tropical note that complements the warm spices wonderfully.
Side Dishes
Pair these Carrot Cake Cookies Stuffed with Cream Cheese Recipe delights with a hot cup of chai tea, coffee, or a creamy latte to enhance the spicy notes. For a more indulgent treat, a scoop of vanilla ice cream or a dollop of whipped cream on the side creates a cozy dessert experience that will impress every time.
Creative Ways to Present
Show off your cookies by layering them on a pretty platter with fresh carrot ribbons and sprigs of mint for a fresh, attractive presentation. You can also sandwich them with extra cream cheese filling to make mini-filled cookie sandwiches, adding a fun twist for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover carrot cake cookies in an airtight container at room temperature for up to 3 days to maintain freshness and softness. If your house tends to be warm, keeping them in the fridge helps keep the cream cheese filling firm without drying out the cookie.
Freezing
These stuffed cookies freeze beautifully if you want to make a batch ahead of time. Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. They’ll stay fresh for up to 2 months and thaw quickly when you’re ready for a sweet treat.
Reheating
Reheat frozen or refrigerated cookies in a preheated oven at 300°F (150°C) for 5–7 minutes or until warm but not melted to bring back that soft, freshly baked texture. Avoid microwaving if you want to keep the cookie’s perfect consistency and the cream cheese filling delightful.
FAQs
Can I use shredded carrots from a bag instead of fresh?
Absolutely! Pre-shredded carrots from the store work well just make sure to squeeze out any excess moisture to avoid a soggy dough.
Is there a substitute for cream cheese in the filling?
You can try mascarpone or ricotta cheese for a slightly different but still creamy filling. Just make sure it’s softened to easily stuff into the cookies.
Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend that’s suitable for baking. Keep an eye on texture and adjusting slightly if the dough feels too dry or wet.
How long do these cookies keep fresh?
Stored properly in an airtight container, the cookies stay fresh for about 3 days at room temperature and up to a week in the fridge.
Can I add nuts or raisins to the dough?
Definitely! Chopped walnuts, pecans, or raisins complement the flavors beautifully and add extra texture and interest.
Final Thoughts
There’s something truly special about this Carrot Cake Cookies Stuffed with Cream Cheese Recipe that makes it a standout in any cookie lineup. It combines comforting, familiar flavors with a fun, creamy surprise inside that never fails to delight. Whether you’re baking for family, friends, or just because you deserve a little sweetness, give these cookies a try—you’ll be making them again and again, just like me!
Print
Carrot Cake Cookies Stuffed with Cream Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Carrot Cake Cookies Stuffed with Cream Cheese, a perfect blend of spiced carrot cake flavors and creamy filling baked into soft, chewy cookies. This recipe combines grated carrots, warming spices, and oats in the dough, while the cream cheese center adds a luscious surprise in every bite, making it an irresistible treat for any occasion.
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.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- Mix Wet Ingredients: In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes. Then, add the egg and vanilla extract, mixing thoroughly until fully incorporated.
- Combine Ingredients: Stir in the grated carrots and rolled oats to the wet mixture. Gradually add the dry ingredients, mixing gently until just combined to avoid overmixing.
- Stuff the Cookies: Scoop about 1 tablespoon of the dough and flatten it in your palm. Place a teaspoon of softened cream cheese in the center. Top with another tablespoon of dough and carefully seal the edges around the cream cheese to enclose the filling completely.
- Bake the Cookies: Arrange the filled dough balls on the prepared baking sheet, spaced adequately. Bake them at 350°F (175°C) for 10-12 minutes until the edges turn a golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to make stuffing easier and to avoid tearing the dough.
- Grate the carrots finely to blend well with the dough and influence the texture positively.
- Do not overmix the dough to keep the cookies tender and soft.
- If you prefer a more intense spice flavor, you may increase cinnamon by ½ teaspoon and add a pinch of ground cloves.
- Cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
