Carrot Cake Oreo-Stuffed Cookies with Cinnamon Cream Cheese Frosting

by Jennifer // April 2, 2021 // 2698 Comments

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I love a seasonal Oreo, and although it turns out Carrot Cake Oreos have been available year-round for about a year now, I still became quite titillated at the idea of a Carrot Cake Oreo-themed dessert just in time for Spring. I tracked them down easily.

My mom and I were talking the other day about why carrot cake is popular around springtime. At first, I was questioning whether it was more of a Fall food (some carrot cakes have pecans and pecans are a fall flavor is what I was thinking, methinks) and then we jointly concluded that carrot cake is surely a Spring thing. Is it because the Easter bunny is out and about eating carrots around this time of year? Bunnies=carrots=carrot cake? This is probably wrong, and to be honest, I’m moderately unfamiliar with the Easter bunny and Easter desserts in general, but it’s the best I’ve got for someone whose springtime holiday desserts growing up had to be completely flourless and were more of the chocolate covered matzah variety.

The carrot cake cookie base for these cookies is adapted from Chelsea’s Messy Apron. I stuffed a Carrot Cake Oreo inside the cookie dough before baking, and I used my favorite cinnamon cream cheese icing to swirl on top. Of course, it’s topped with another Carrot Cake Oreo, just so you have a visual of the delicious cookie that’s also hiding inside your cookie. They’re perfect for springtime (I think? I should just Google this, really) though I’m certainly glad that both Carrot Cake Oreos and carrots themselves are around year-round.

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Carrot Cake Oreo-Stuffed Cookies with Cinnamon Cream Cheese Frosting

Ingredients

Carrot Cake Cookies

1 cup finely grated carrots
1/2 cup 1 stick unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
16 Carrot Cake Oreos divided

Cinnamon Cream Cheese Frosting

1/2 cup 1 stick unsalted butter, softened
4 oz cream cheese softened
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
3 cups powdered sugar

Instructions

Prepare a large cookie sheet with cooking spray, parchment paper or a silicon liner. Set aside.
Use a food processor or vegetable peeler to finely grate the carrots. Squeeze them out in a paper towel if they are really wet (this usually happens when you food process them). Set the carrots aside.
In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Beat at medium speed until the mixture is light and creamy. Add in the egg and vanilla and stir to combine.
In a small bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the bowl with the wet ingredients and mix together on low until just combined. Fold in the grated carrots. Cover the dough and refrigerate for 1 hour.
Preheat the oven to 350° F. Use a 1/3 cup measuring cup to scoop out large balls of dough. Flatten the dough out as best as you can (it will be sticky!) and place a Carrot Cake Oreo in the center of the flattened dough. Fold the dough around the Oreo as best as you can, making sure that the Oreo is completely inside the dough.
Place no more than 6 cookies on each baking pan (they are large and will spread!). Bake for 10-12 minutes until the cookies are lightly browned around the edges. Allow them to cool completely for about 30 minutes before frosting.
To make the cinnamon cream cheese frosting, beat together the softened butter and cream cheese. Add in the vanilla, cinnamon and salt. Then, slowly add in the powdered sugar, 1/2 cup at a time, mixing to combine. Beat the frosting until completely smooth, adding more powdered sugar if frosting is too thin. (If the frosting is too thick, add in a tbsp of milk!)
Transfer the frosting to a piping bag and swirl on the top of each cookie. Then, place another Carrot Cake Oreo on top of each cookie. Enjoy!

Recipe Notes

Recipe adapted from Chelsea's Messy Apron

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