Description
These soft and chewy cookies combine the flavors of carrot cake and zucchini bread, filled with a creamy cream cheese center.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- 1/2 cup chopped walnuts (optional)
- For the filling: 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, grated zucchini, and walnuts if using.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten it slightly, add a teaspoon of cream cheese filling in the center, and top with another tablespoon of dough. Seal the edges.
- Place on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American