Stuffed Carrot Cake Cookies
These cookies are soft and chewy with a molten cream cheese filling, showcasing roasted carrots, spiced pecans, and coconut for a delightful twist on traditional carrot cake.
Ingredients
For the Cookie Dough
- 9 tbsp Unsalted Butter (browned) Use a light-colored pan to watch the solids turn golden.
- 1/4 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 large Egg
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla Extract
- 3 medium Medium Carrots (grated and roasted) Roast to intensify sweetness.
- 1/2 cup Spiced Pecans (chopped) Toast briefly for better crunch.
- 1/3 cup Shredded Sweetened Coconut
- 1 1/4 cup All-Purpose Flour Use spoon and level technique for accurate measure.
- 3/4 cup Instant Oats Old fashioned oats will change texture.
For the Cream Cheese Filling
- 4 oz Cream Cheese (room temp) Use full-fat for silkiness.
- 4 tbsp Powdered Sugar
- 1/2 tsp Vanilla Extract (for filling)
- 1 tsp Orange Zest Fresh zest preferred.
Instructions
Make the Cream Cheese Filling
- Combine the cream cheese, powdered sugar, orange zest, and vanilla until smooth. Chill the mixture in the fridge.
Roast the Carrots
- Preheat the oven to 375°F. Finely grate the carrots, spread them on a parchment-lined sheet, and roast for about 20 minutes.
Brown the Butter and Combine Sugars
- Let the roasted carrots cool while you brown the butter. Whisk the cooled browned butter with the granulated and brown sugars and salt in a large bowl.
Add the Egg and Spices
- Add the egg and warm spices to the butter-sugar mix. Whisk until smooth.
Form the Dough
- Stir in the flour and baking soda until a soft dough forms. Fold in the roasted carrots, oats, chopped pecans, and coconut.
Stuff and Chill
- Scoop 3-ounce portions of dough, flatten into a disc, add a teaspoon of filling, then reshape into a ball. Chill for at least 1 hour.
Bake
- Preheat the oven to 325°F. Arrange chilled dough balls on a lined sheet and bake for 14-16 minutes until the edges are golden.
Notes
Chill thoroughly to maintain cream cheese center. Store cookies in an airtight container for up to 4 days.