Carrot Patch Cookies

When you love carrot cake but crave chocolate cookies, these Carrot Patch Cookies are the perfect choice. A chocolate carrot cake cookie is stuffed with cream cheese and decorated with a chocolate cream cheese icing, Oreo ‘dirt’ crumble and a white chocolate carrot and bunny. These are the ultimate carrot cake twist for you to try this Easter.

  • The ultimate carrot cake twist | This is a really fun twist on a classic Easter recipe. No Carrot Cake is complete without cream cheese and these cookies are no exception as they come stuffed and decorated with it.
  • The best Easter flavours | Chocolate and Carrot Cake are both synonymous with Easter so combined this recipe is a powerhouse of Easter flavours.
  • Serves 16 so perfect for hosting or gifting | The recipe yields 16 cookies so they’re ideal for sharing with others whether that be at a party or to bake as a gift.

Here is how to make this cream cheese filling in 2 easy steps. This uses a hand mixer.

1: Mix cheesecake filling. Put the cream cheese in a small bowl and beat until it is creamy. Add in the sugar and vanilla extract and mix it until it is combined.

2. Freeze cheesecake. Place baking paper on a baking tray then use a ½ tablespoon to scoop 16 balls of cheesecake. Place them in the freezer until they are solid.

4. Mix up your cookie dough. Combine all the ingredients for the cookie until you have a well combined cookie dough.

5. Scoop the cookie into balls. Use a small cookie scoop to scoop cookie dough balls. Then press your thumb into the dough to create an indent deep into the cookie. Place a frozen cheesecake ball inside and work the dough back over it.

6. Bake the cookies. Place the cookie dough back on the baking tray and keep in the fridge to firm up for 10 minutes. Bake them in batches to allow them to spread a little in the oven.

  • Be quick and gentle when you handle the froze cheesecake filling as it melts very quickly.
  • Measure your ingredients in grams. Too much sugar or too much flour can have a big impact on the overall final texture of your cookie. Even the smallest amount over what you need and it will either be too chewy and spread to far, or too dry and they won’t spread at all.
  • For perfectly uniform round cookies, when they are baked and still hot from the oven, scoot them gently with a round cookie cutter to bring them back into a perfect circle.
  • The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have the right texture and don’t over bake.
  • Make sure to grate fresh carrots and not pre-grated carrots.

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Carrot Patch Cookies

When you love carrot cake but crave chocolate cookies, these Carrot Patch Cookies are the perfect choice.
Prep Time45 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour 25 minutes
Servings: 16 cookies

Ingredients

For the Cheesecake filling

  • 100 g cream cheese full fat
  • 1 tbsp sugar
  • 1 tsp vanilla

For the chocolate carrot cookies

  • 125 g unsalted butter softened
  • 115 g light brown sugar
  • 100 g caster sugar
  • 1 egg medium
  • 250 g self raising flour
  • 50 g cocoa powder
  • 40 g grated carrots
  • 100 g chocolate chips

For the decoration

  • 50 g cream cheese
  • 1 tbsp cocoa powder
  • 16 Chocolate bunnies
  • 16 Carrot decorations optional
  • 4-5 oreos crumbled

Instructions

For the cream cheese filling

  • In a small bowl, beat the cream cheese, sugar and vanilla together until combined
  • Scoop tsp sized balls of the mixture and place onto a lined baking tray, then place the tray in the freezer and let them freeze until solid

For the Chocolate Carrot Cookies

  • Preheat the oven to 200°C (fan 180°C, gas mark 4) and line a baking tray with baking paper.
  • In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix them together well.
  • Sift the flour and cocoa powder then add to the cookie mixture with the grated carrots and chocolate chips, stirring it thoroughly until a soft dough forms. 
  • Scoop balls of cookie dough with a small ice cream scoop and place them on the baking tray leaving space between them.
    Press your thumb into the dough to create a deep well into the cookie. Take the frozen cheesecake balls out of the freezer and place one ball into the hole. Cover the cheesecake filling with the cookie dough then place the cookies back in the freezer for 10 minutes to get them cold before baking to prevent the wetness from causing spreading.
  • Place in the oven and bake for 10 minutes. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.

To Decorate

  • Once the cookies have cooled, mix the cream cheese with the sugar and cocoa powder and spread a tsp across the top of the cookie.
  • Sprinkle over the Oreo crumble mixture and finish with a chocolate bunny and a carrot decoration.

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