Carrot Cake Cookies Stuffed with Cream Cheese

These Carrot Cake Cookies Stuffed with Cream Cheese are the perfect combination of spiced carrot cake and creamy, tangy cream cheese filling. Soft, flavorful, and indulgent, these cookies are perfect for dessert, a special treat, or a delicious snack!

Why You’ll Love This Recipe

These cookies take the best parts of carrot cake and turn them into a portable, bite-sized treat. The warm spices, combined with the sweetness of grated carrots and the creamy surprise inside, make these cookies irresistible. Plus, the cream cheese filling adds a deliciously tangy contrast that takes each bite to the next level. They’re easy to make, and the results are sure to impress!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

directions

Preheat the Oven:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or grease it lightly.

Prepare the Cookie Dough:

1. In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

2. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the egg and vanilla extract to the butter-sugar mixture, mixing well until incorporated.

4. Stir in the grated carrots and rolled oats, then gradually add the dry ingredients, mixing just until combined.

Stuff the Cookies:

1. Scoop 1 tablespoon of dough and flatten it slightly on your palm.

2. Place a teaspoon of softened cream cheese in the center of the dough.

3. Cover with another tablespoon of dough and seal the edges around the cream cheese to create a stuffed cookie.

4. Place the filled dough balls on the prepared baking sheet.

Bake the Cookies:

1. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.

2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Calories per serving: Approximately 210 kcal per cookie

Variations

• Add-ins: Stir in some chopped walnuts or pecans for a nutty crunch.

• Dried fruit: Add some raisins or currants for a bit of extra sweetness.

• Spices: Boost the flavor with extra cinnamon or a pinch of ginger for a spicier kick.

• Vegan option: Swap the butter with dairy-free butter and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). For the cream cheese filling, use a vegan cream cheese alternative.

storage/reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, you can also refrigerate them for up to a week. For a warm treat, reheat in the microwave for 10-15 seconds.

FAQs

Can I use store-bought cream cheese for the filling?

Yes, store-bought cream cheese works perfectly fine. Just make sure it’s softened to room temperature for easy mixing.

Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough in advance, refrigerate it, and bake the cookies later. You can also freeze the dough for up to a month.

Are these cookies gluten-free?

No, these cookies are made with all-purpose flour, but you can substitute with a gluten-free flour blend if needed.

Can I make these cookies without the cream cheese filling?

Yes, if you prefer, you can skip the cream cheese filling and simply bake the carrot oat cookies as they are. They’ll still be delicious and slightly chewy!

How can I make these cookies sweeter?

If you like your cookies sweeter, feel free to increase the sugar slightly or add a sweetener of your choice, like stevia or monk fruit.

Conclusion

Carrot Cake Cookies Stuffed with Cream Cheese are a fun, delicious twist on classic carrot cake. With the perfect balance of sweet, spiced cookie dough and a creamy, tangy cheesecake filling, these cookies are the ultimate treat. Whether you’re making them for Easter, a family gathering, or just because, they’re sure to be a hit with everyone!

Carrot Cake Cookies Stuffed with Cream Cheese

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Carrot Cake Cookies Stuffed with Cream Cheese offer the best of both worlds: soft, spiced carrot cake cookies with a creamy, tangy cream cheese filling. These cookies are an irresistible combination of warmth, sweetness, and a delightful surprise inside. Perfect for dessert, a special treat, or a snack, these cookies are easy to make and guaranteed to impress!

• Total Time: 27 minutes
• Yield: 18 cookies

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

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Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.

• Prepare the Cookie Dough: In a medium bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

• Mix Wet Ingredients: In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, mixing until fully incorporated.

• Combine the Dry and Wet Ingredients: Stir in grated carrots and oats, then gradually add dry ingredients, mixing until just combined.

• Stuff the Cookies: Scoop 1 tablespoon of dough, flatten it in your palm, and place a teaspoon of softened cream cheese in the center. Top with another tablespoon of dough, sealing the edges around the cream cheese.

• Bake the Cookies: Place the filled dough balls on the prepared baking sheet and bake for 10-12 minutes, or until golden brown around the edges. Let them cool for 5 minutes before transferring to a wire rack.

Notes

• Add-ins: You can add chopped walnuts or pecans for a nutty crunch, or stir in some raisins for extra sweetness.

• Vegan Option: Swap the butter with dairy-free butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Use a vegan cream cheese alternative for the filling.

• Author: Sophia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian