Carrot Cake Stuffed Cookies

Indulge in the perfect blend of flavors with these cookies that combine classic carrot cake and cookie dough for a delightful surprise.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Cookie Dough

2 1/2 cups all-purpose flour spooned and leveled for accuracy
1 teaspoon baking soda ensure it's fresh for best results
1 teaspoon baking powder works with baking soda for a soft texture
1 teaspoon ground cinnamon essential for carrot cake flavor
1/2 teaspoon nutmeg adds warmth and depth
1/2 teaspoon salt kosher salt is ideal
3/4 cup unsalted butter softened
1 cup brown sugar packed
1/2 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract use pure for best results

For the Carrot Cake Filling

1 cup grated carrots about 2 medium carrots
1/2 cup crushed pineapple drained
1/4 cup chopped walnuts optional
1 teaspoon ground cinnamon

For Optional Cream Cheese Frosting

8 oz cream cheese softened
1/4 cup unsalted butter softened
2 cups powdered sugar sift if clumpy
1 teaspoon vanilla extract

Method

Preparation

Preheat your oven to 350?F (175?C).
Mix the dry ingredients in a bowl: Combine flour, baking soda, cinnamon, and nutmeg.
Cream the butter and sugars together until light and fluffy.

Baking

Scoop the cookie dough and fill with the carrot cake filling, then seal and shape into balls.
Place on a baking sheet and bake for 10-12 minutes until golden brown.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These cookies are perfect for any occasion and can be enjoyed warm or chilled.

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