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 timeFor a quick and easy version try this recipe
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.