Ingredients
Scale
- 6 oz Cream cheese (room temperature)
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
- 3 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 1 cup Finely grated carrots (Make sure to grate them fresh. Don’t use pre-shredded)
- 1 tsp Pure vanilla extract
- 2 Large egg yolks (room temperature)
- 2 oz Cream cheese (room temperature)
- 2 TBSP Unsalted butter (room temperature)
- 3/4 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, blend melted butter, brown sugar, and granulated sugar until smooth. Stir in egg yolks and vanilla extract.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg then fold into the wet mixture along with finely grated carrots.
- For the cream cheese filling, beat cream cheese and butter until creamy; gradually mix in powdered sugar and vanilla extract.
- Scoop cookie dough onto prepared sheets, create an indentation in each ball, fill with cream cheese mixture, and cover with more dough.
- Bake for about 15 minutes or until golden brown around the edges. Cool on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg