Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories310.4 kcal (16%)
Total Fat16.8 g (24%)
Carbs38 g (15%)
Sugars26.8 g (30%)
Protein3.5 g (7%)
Sodium133.1 mg (7%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings

1 cupunsalted butter
softened

1 cupgranulated sugar

1 cupbrown sugar
packed

2eggs
large

1 teaspoonvanilla extract

2 ½ cupsall-purpose flour

1 teaspoonbaking soda

1 teaspoonground cinnamon

½ teaspoonground nutmeg

½ teaspoonground ginger

½ teaspoonsalt

1 ½ cupscarrots
grated

1 cupchopped pecans

1 cupwhite chocolate chips

8 ozcream cheese
softened

1 cuppowdered sugar

1 teaspoonvanilla extract
Instructions
Step 1
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3
Add the eggs and vanilla extract, beating until well combined.
Step 4
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Fold in the grated carrots, chopped pecans, and white chocolate chips.
Step 7
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 8
Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a small dollop of the cream cheese mixture in the center and cover with another tablespoon of cookie dough, sealing the edges.
Step 9
Place the stuffed cookies on the prepared baking sheets, about 2 inches apart.
Step 10
Bake for 12-15 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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