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Delicious stuffed carrot cake cookies with cream cheese filling.

Stuffed Carrot Cake Cookies

Bright, spiced, and surprisingly decadent, these stuffed carrot cake cookies feature a tangy cream cheese center encased in soft, cakey cookie shells, perfect for lunchboxes or special brunch desserts.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 9 tbsp Unsalted Butter (browned) Watch closely while browning to prevent burning.
  • 0.25 cup Granulated Sugar
  • 0.5 cup Brown Sugar
  • 1 large Egg
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Ground Ginger
  • 0.5 tsp Nutmeg
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
  • 1.5 tsp Vanilla Extract
  • 3 medium Carrots (grated and roasted) Roasting intensifies sweetness.
  • 0.5 cup Spiced Pecans (chopped)
  • 0.33 cup Shredded Sweetened Coconut
  • 1.25 cup All-Purpose Flour
  • 0.75 cup Instant Oats Use for soft texture.
Cream Cheese Filling
  • 4 oz Cream Cheese (room temp) Use full-fat for best results.
  • 4 tbsp Powdered Sugar
  • 1 tsp Orange Zest
  • 0.5 tsp Vanilla Extract (for filling)

Method
 

Preparation
  1. Make the cream cheese filling by combining cream cheese, powdered sugar, orange zest, and vanilla in a bowl. Chill in the fridge.
  2. Preheat the oven to 375°F. Roast grated carrots for 20 minutes, stirring halfway through, until fragrant and caramelized.
  3. Brown the butter and mix with granulated sugar, brown sugar, and salt until combined.
  4. Add the spices, egg, and vanilla, whisk until smooth.
  5. Stir in flour and baking soda to form a soft dough.
  6. Fold in the roasted carrots, oats, pecans, and coconut gently.
Assembly
  1. Scoop portions of dough, flat into discs, place filling in the center, and seal closed.
  2. Chill stuffed dough balls for at least 1 hour.
  3. Preheat the oven to 325°F, bake for 14–16 minutes or until golden.
  4. Cool completely to set the filling.

Notes

Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.