Carrot cake stuffed cookies - Premix version
A quick and easy way to make carrot cake stuffed cookies using a premix. These cookies have a cake-like texture and are filled with a delicious cream cheese center.For a lengthier version full of buttery goodness try this recipe
Ingredients
For the cookie:
- 500 g cake premix I used a carrot cake premix
- 2 large eggs
- ¼ cup oil
- 1 tbsp crushed pineapple
- 2 tbsp grated carrot
- 1 tsp mixed spice
- ¼ cup chopped nuts
For the filling:
- 125 g cream cheese
- 1 cup icing sugar
- Vanilla essence
Instructions
- Mix the filling ingredients together, add more icing sugar if you feel it’s needed. Scoop out tablespoons of filling onto a tray and freeze until hard
- Preheat your oven to 180°C
- Mix all the cookie ingredients together.
- Scoop out a tablespoon of dough and flatten it in your palm.
- Add frozen filling to the dough and cover to form a ball
- Place on a baking tray
- Put in the oven for 12 minutes or until brown.
Notes
- If you use a vanilla premix, you should definitely add the grated carrots and mixed spice to give it a carrot cake feel
- Freeze the cookie balls if you're not ready to bake them yet