Carrot cake stuffed cookies

The ultimate carrot cake stuffed cookies with a creamy center. Versatile and perfect for any occasion, these cookies can be adapted with different flavors like blueberry or raspberry.
I made these when my partner did markets with coffee and they were a hit each time
For a quick and easy version try this recipe
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Course Dessert, Snack

Ingredients
  

For the cookies:

  • 230 g butter cubed, cold
  • 160 g brown sugar
  • 100 g caster sugar
  • 50 g chopped nuts
  • 50 g carrots grated
  • 400 g plain flour
  • 100 g self-raising flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 eggs plus egg yolk
  • 1 tsp vanilla extract
  • 1 tsp mixed spice
  • 1 tsp cinnamon

For the filling:

  • 125 g Cream cheese
  • 1 cup icing sugar

Instructions
 

  • Whip the cream cheese and icing sugar until well combined. In a prepared baking pan add tablespoons of the mixture and freeze until hard
  • In a bowl fitted with the paddle attachment or by hand break up the cold butter cubes. Add the sugar and mix until nuggets form. Add the nuts and carrots.
  • Add the dry ingredients. Mix until the mixture looks sandy, but butter cubes are still visible.
  • Mix the eggs and vanilla in a seperate bowl and add to the butter mixture. Don't overmix
  • Scoop out a tablespoon of dough and flatten it in your palm.
  • Add frozen filling to the dough and cover to form a ball and place on a baking tray
  • Freeze if you have time or if it's quite warm and humid.
  • Put in the oven for 12 minutes or until brown.
Keyword carrot cake, cookies, cream cheese, easter