Stuffed Carrot Cake Cookies
Indulge in the perfect blend of fresh carrots, crunchy pecans, and luscious cream cheese with our Stuffed Carrot Cake Cookies recipe. These cookies are a delightful twist on the classic carrot cake, packed with spices and a creamy surprise inside!
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Servings: 8
Ingredients
- 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
Preparation of the Orange Cream Cheese Filling:
- Combination: In a medium mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, and orange zest. Using an electric mixer, beat the mixture until it is smooth and creamy.
- Refrigeration: Transfer the filling to the refrigerator to chill until required for stuffing the cookies.
Roasting the Carrots:
- Preheating: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Arrangement: Place the finely grated carrots in a single layer on a baking sheet lined with parchment paper, spreading them out as evenly as possible.
- Initial Roasting: Roast in the preheated oven for 10 minutes, then stir the carrots to ensure even cooking.
- Final Roasting: Continue to roast for an additional 10 minutes, or until the carrots are fragrant and lightly browned.
- Cooling: Remove from oven and allow the carrots to cool on the baking sheet.
Preparation of Carrot Cake Cookies:
- Butter Mixture: In a large bowl, combine the cooled brown butter with granulated sugar, brown sugar, and salt. Stir until well mixed.
- Incorporation of Wet Ingredients: Add the egg, vanilla extract, and spices to the butter mixture. Mix thoroughly until the mixture is smooth and glossy, ensuring no traces of egg remain.
- Dough Formation: Sift together the flour and baking soda. Gradually add these dry ingredients to the wet mixture, mixing until a soft dough forms.
- Addition of Carrots and Other Ingredients: Once the carrots have cooled, fold them into the dough along with the instant oats, chopped pecans, and shredded coconut.
- Portioning: Using a 3-ounce cookie scoop or a tablespoon, scoop eight portions of dough.
- Stuffing the Cookies: Remove the orange cream cheese filling from the refrigerator. Flatten each portion of dough into a disc. Place a teaspoon of filling in the center of each disc, then enclose the filling by pinching the dough shut.
- Chilling: Place the stuffed dough portions on a cookie sheet and refrigerate for at least one hour, or overnight if possible, to firm up.
- Baking: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Arrange cookies on a parchment-lined baking sheet, spacing them well apart. Bake for 14-16 minutes, or until the cookies are slightly domed and the edges have turned golden brown.
- Cooling: Allow the cookies to cool on the baking sheet for at least one hour to set properly before serving.
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