Stuffed Carrot Cake Cookies

These stuffed carrot cake cookies are unreal. They are huge, soft, and stuffed with a cream cheese filling. Even if you don’t love carrot cake, I still think you will like these cookies. Many people don’t like the raisins in carrot cake — these cookies have no raisins! The only mix-ins are carrots and pecans. The carrots help make the cookies soft and chewy and oh so good.

Ingredients:
Cream Cheese Filling:
4 oz cream cheese
¼ cup butter
1 tsp vanilla
2 cups powdered sugar

Carrot Cake Cookies:
1 cup butter cold
1¾ cup brown sugar
2 large eggs
3¼ cups all purpose flour, 422 grams
¼ cup cornstarch
1 tsp baking soda
1 tsp salt (unless you’re using salted pecans, then add ½ tsp)
1 tsp cinnamon
1 cup finely grated carrots
½ cup pecans crushed

Instructions:
For the cream cheese filling, add the cream cheese, butter, and vanilla to a medium bowl. With a hand beater (or stand mixer) beat until the mixture is smooth. Add the powdered sugar and mix for about 2 minutes until there are no clumps.
Using a 1 tbsp sized cookie scoop, scoop the filling onto a piece of wax paper. Scoop out 9 dollops of the filling. There will probably be a little extra filling. Put the filling in the freezer while you make the dough.
Using a small grater, grate carrots and add to a bowl with a paper towel. Let the carrots sit for at least 10 minutes to let the extra water drain off.
In a stand mixer, combine cold butter and brown sugar. Mix until smooth and slightly fluffy (about 2 minutes).
Add the eggs and mix on low until the eggs are just mixed in.
Add the flour, cornstarch, baking soda, salt, and cinnamon. Mix on low until there is only a little bit of flour not mixed in.
Add the carrots and pecans and mix on low until they are just combined in with the rest of the dough and there are no streaks of flour.
Put the dough in the fridge for at least 30 minutes to chill.
When you take the dough out, preheat your oven to 400 degrees.
Grab a large handful of dough. Put one ball of frozen cream cheese filling in the middle of the dough and enclose the dough around it. Place the dough on a kitchen scale. Each dough ball should weigh 8 oz. Add or take away a little dough to get it close to 8 oz. If you want smaller cookies, that is fine, just make them a consistent weight! If you don’t have a scale, eyeball it and make them as consistent as you can.
Bake the dough for 8-11 minutes, until the outside is slightly golden brown and barely set. Let the cookies cool on the baking sheet for 30-60 minutes. This is important so the dough will set up properly.


If you are frosting your cookies rather than stuffing them, double the frosting recipe. Once you make the frosting, transfer it to a piping bag instead of the freezer. Then, once the cookies have completely cooled, pipe the frosting on top of each one!
Enjoy! Keep any extra cookies in the fridge.

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