Cheesecake Stuffed Carrot Cake Cookies

Ingredients

FOR THE COOKIES

• 195 g plain flour
• 1 tsp. bicarbonate of soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 110 g butter, softened
• 110 g packed brown sugar
• 100 g caster sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 2 medium carrots, shredded
• 65 g chopped walnuts
• 80 g white chocolate chips, melted (optional)

FOR THE CHEESECAKE FILLING

• 225 g cream cheese, softened
• 30 g icing sugar
• 1/2 tsp. cinnamon

Directions

1. Make cookies: Preheat oven to 180°C (160ºC fan) and line 2 large baking trays with parchment paper. In a large bowl, combine flour, bicarbonate of soda, cinnamon, nutmeg, and salt.
2. In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add eggs and beat until combined, then add vanilla. Add in flour mixture and mix until just combined. Fold in carrots and walnuts.
3. Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) onto prepared baking trays. Freeze until hardened, 30 minutes.
4. Make filling: In a medium bowl, mix together cream cheese, icing sugar, and cinnamon until smooth. Using a small cookie scoop, scoop into 12 balls and place on a small baking tray lined with parchment paper.
5. Flatten chilled cookie dough into pancake-like circles. Place cream cheese filling on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Roll gently into balls.
6. Place dough on prepared baking trays 5cm apart and bake until edges are golden and centres are just set, 18 minutes. Let cool.
7. Drizzle cooled cookies with melted white chocolate chips, if desired, before serving.