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 🧺💕
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
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.
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.
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 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.
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.
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!
