Close your eyes and imagine the very first forkful of carrot cake: warm spices drifting up like a cozy sweater 🧣, silky cream-cheese melting on your tongue 🤍, and the gentle sweetness of real carrots tucked into every crumb 🥕. Now picture all of that magic rolled into one soft, chewy cookie that hides a surprise an icy cloud of cheesecake that bursts open the moment you bite 💥🧀.
These Carrot Cake Stuffed Cookies are sunshine-colored dough ☀️, secret cream-cheese centers 🤫, and bakery-level wow you can pull off in your own kitchen 🏡. Bake a batch for Easter brunch 🐣, pack them in lunchboxes 🎒, or freeze a few for midnight cravings 🌙 these little parcels of comfort will make any day feel like the first picnic of the season 🧺💕
💛 Why You’ll Love These Carrot Cake Stuffed Cookies
These aren’t just cookies—they’re cozy little surprises!
✨ Soft, chewy, warmly spiced
🎁 Creamy cheesecake hidden inside
🥕 Made with real carrots (yes, veggies in cookies!)
🌸 Perfect for Easter, spring tea, or fall snacking
👩🍳 Bakery-level impressive, but easy to make at home
🧰 Tools You’ll Need
- Electric mixer (hand or stand)
- 2 mixing bowls
- Rubber spatula
- Parchment paper
- Cookie scoop
- Baking trays
- Cooling rack
🥕 Key Ingredients
Cream Cheese Filling
- 4 oz cream cheese (room temp)
- 1½ tbsp granulated sugar
- ½ tsp vanilla extract
Carrot Cake Dough
- 1¾ cups all-purpose flour
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temp)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg (room temp)
- 2 tsp vanilla extract
- ½ cup shredded carrots (squeeze dry)
🍪 How to Make Carrot Cake Stuffed Cookies
🧊 Freeze the Filling
In a small bowl, mix together the cream cheese, sugar, and vanilla.
Scoop 12 teaspoon-sized dollops onto parchment paper.
Freeze for 2 hours, or until completely solid.
🍰 Make the Cookie Dough
Preheat oven to 350°F (175°C). Line baking trays with parchment.
In a small bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
In a large bowl, beat butter with both sugars until light and fluffy.
Add the egg and vanilla extract. Mix well.
Stir in the well-drained shredded carrots.
Gradually add the dry ingredients until a soft dough forms.
🔁 Stuff & Seal
Scoop a large ball of dough and flatten slightly.
Place a frozen cream cheese center in the middle, then wrap the dough around it.
Roll gently to seal and shape.
Place cookies 2–3 inches apart on the tray.
🔥 Bake & Cool
Bake for 13 minutes, or until the edges are golden and centers look set.
Cool on the baking trays for 15 minutes before transferring to a rack.
💡 Tips for Perfect Cookies
- Drain carrots well! Extra moisture = soggy cookies.
- Freeze the filling solid. It must be firm to stuff cleanly.
- Don’t overbake. They firm up as they cool!
- Want a classic twist? Add chopped walnuts or raisins to the dough.
🧊 Storage Tips
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze unbaked stuffed cookie balls for up to 2 months. Bake straight from frozen with 1–2 extra minutes.
👩🍳 Gemma’s Pro Baking Tips
- For bakery-style cookies, chill stuffed dough balls for 30 minutes before baking.
- Use a cookie scoop to portion evenly—makes stuffing easier and prettier!
- Drizzle with white chocolate for a festive finish!
🎉 More Recipes You’ll Love
- 🍋 Ooey Gooey Butter Cookies – The Softest Cookie You’ll Ever Taste
- 💚 Grinch Snowball Cookies – Buttery, Green & Full of Holiday Cheer!
- 🍎 Apple Pie Cookies That Taste Just Like Grandma’s Pie!
- 🍪 Soft & Chewy Sugar Cookies – The Classic Everyone Loves
Get Recipes on Pinterest
🎉 Irresistibly Gooey Carrot Cake Stuffed Cookies
Description
These carrot cake stuffed cookies combine the best of two desserts in one! With a chewy spiced cookie dough and a creamy cheesecake filling, they’re perfect for Easter, brunches, or cozy fall afternoons. Easy to make and bursting with flavor!
Ingredients
Filling
Cookie Dough:
Instructions
-
Mix cream cheese, sugar, and vanilla. Scoop 12 small mounds and freeze 2 hrs.
-
Preheat oven to 350°F (175°C). Line trays.
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Whisk flour, cinnamon, nutmeg, baking soda, and salt.
-
Beat butter and sugars until fluffy. Add egg and vanilla.
-
Stir in carrots. Add dry mix to form dough.
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Scoop dough, stuff with frozen filling, and roll closed.
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Bake 13 mins. Cool 15 mins before serving.