Ingredients
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, softened
1/2 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. packed shredded carrots (from about 2 medium carrots)
1/2 c. chopped walnuts
1/2 c. white chocolate chips, melted (optional)
1 (8-oz.) block cream cheese, softened
1/4 c. powdered sugar
1/2 tsp. cinnamon
Preparation
Step 1Make cookies: Preheat oven to 350° and line 2 large baking sheets with parchment paper. In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.Step 2In 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. Step 3Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) onto prepared baking sheets. Freeze until hardened, 30 minutes. Step 4Make filling: In a medium bowl, mix together cream cheese, powdered sugar, and cinnamon until smooth. Using a small cookie scoop, scoop into 12 balls and place on a small baking sheet lined with parchment paper. Step 5Flatten 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.Step 6Place dough on prepared baking sheets 2" apart and bake until edges are golden and centers are just set, 18 minutes. Let cool. Step 7Drizzle cooled cookies with melted white chocolate chips, if desired, before serving.
