These indulgent Carrot Cake Stuffed Cookies transform the beloved classic carrot cake into an irresistible handheld treat. With a perfectly spiced cookie wrapped around creamy orange-scented cream cheese filling, these cookies capture all the comfort of traditional carrot cake in an innovative new form.
Why These Cookies Are Special
What makes these cookies truly exceptional is the combination of roasted carrots and brown butter, creating deep caramelized flavors that perfectly complement the warm spices. The orange-scented cream cheese center adds a bright, tangy surprise that elevates these cookies from delicious to unforgettable.
Ingredients
For the Cookies
- 130g (9 tbsp) unsalted butter, browned and cooled
- 50g (¼ cup) granulated sugar
- 100g (½ cup) brown sugar
- 1 large egg
- 5g (1 tsp) ground cinnamon
- 2.5g (½ tsp) ground ginger
- 2.5g (½ tsp) nutmeg
- 2.5g (½ tsp) baking soda
- 1.5g (¼ tsp) salt
- 7.5ml (1½ tsp) vanilla extract
- 3 medium carrots, finely grated
- 60g (½ cup) spiced pecans, chopped
- 40g (⅓ cup) sweetened shredded coconut
- 156g (1¼ cup) all-purpose flour
- 75g (¾ cup) instant oats
For the Orange Cream Cheese Filling
- 115g (4 oz) cream cheese, room temperature
- 30g (4 tbsp) powdered sugar
- 2.5ml (½ tsp) vanilla extract
- Zest of 1 orange
Detailed Instructions
Prepare the Filling
- Beat cream cheese until smooth
- Add powdered sugar, vanilla, and orange zest
- Mix until creamy and refrigerate
Roast the Carrots
- Preheat oven to 190°C (375°F)
- Spread grated carrots on parchment paper
- Roast 20 minutes total, stirring halfway
- Cool completely
Make the Cookie Dough
- Mix brown butter with sugars and salt
- Add egg, spices, and vanilla
- Incorporate flour and baking soda
- Fold in cooled carrots, oats, pecans, and coconut
Assembly and Baking
- Portion dough into 3 tbsp balls
- Create wells and fill with cream cheese mixture
- Seal and shape into balls
- Chill minimum 1 hour
- Bake at 165°C (325°F) for 14-16 minutes
Pro Tips
- Brown butter completely before starting
- Roasting carrots concentrates flavor
- Chill dough thoroughly for best results
- Don’t overfill cookies with cream cheese
Variations
- Make mini cookies (see recipe notes)
- Use walnuts instead of pecans
- Add raisins for extra sweetness
- Try lemon zest instead of orange
Storage & Make-Ahead
- Store in airtight container up to 5 days
- Refrigerate due to cream cheese filling
- Freeze unfilled cookies up to 3 months
- Dough can be frozen for 2 months
Nutritional Information (per cookie)
- Calories: 285
- Protein: 4g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
Timing
- Prep Time: 45 minutes
- Chill Time: 1 hour minimum
- Bake Time: 14-16 minutes
- Total Time: 2+ hours
- Yield: 8 large stuffed cookies
Common FAQs
Q: Can I skip roasting the carrots?
A: While possible, roasting concentrates flavor and reduces moisture for better texture.
Q: Why brown the butter?
A: Browning adds a nutty, caramel flavor that enhances the overall taste.
Q: Can I make these ahead?
A: Yes! The dough actually improves with overnight chilling.
Q: How do I know when they’re done?
A: Edges should be golden brown and centers slightly domed.
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