Carrot Cheesecake Stuffed Cookies 🧡🍪

Carrot Cheesecake Stuffed Cookies 🧡🍪

Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 tsp vanilla extract

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

½ tsp salt

1 cup finely shredded carrots

8 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the shredded carrots.

In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Scoop out a tablespoon of cookie dough and flatten it slightly. Place a small spoonful of the cream cheese mixture in the center, then top with another tablespoon of dough, sealing the edges to enclose the filling.

Place the filled cookies onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 290 kcal per cookie | Servings: 20 cookies

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