It’s so close to spring break but…it feels so far away. I have two days left of school before break and these are about to be the longest two days of my life. I have some tests this week and one of them is pretty big and scary.
As much as I am looking forward to the break, I’m also kind of terrified. Because after break begins the worst months of the school year. April and May are full of final exams and stress and terror. Plus, it’s starting to get real chaotic at dance with the performance coming up. I have two rehearsals and a performance the first weekend of May and then the following Tuesday is my AP exam. Fear at its finest.
But we’re gonna push all of that off to the side for now because I get a week off from school! A week to bake, make a little money, do something fun with my friends, and get ahead on some of my blog work. A glorious week.
What are your plans for the break? Do you celebrate Easter? If you do, then may I recommend these cookies as your seasonal dessert… or even if you don’t celebrate these are some pretty yummy cookies.
Describe these Cookies to me
Taste: As the name implies, these cookies taste like carrot cake. I like carrot cake because it’s an excuse to eat fall spices in the middle of spring, but a fun fact about me is that I hate cream cheese frosting. I don’t like cream cheese in general, and I think it ruins a perfectly good cake. So if you are looking for a cream cheese frosted cookie, look elsewhere. But. If you are looking with a gooey BISCOFF filled cookie than read on, because these sweet and spiced cookies are filled with smooth and toasty cookie butter.
Texture: Ok let me just start off by saying these MUST be eaten warm. It’s a requirement. Because yes, they will still taste good cooled down but the Biscoff won’t be gooey, and the cookie can get a little dry. But when warm, these cookies are perfectly soft and filled with gooey cookie butter, making the perfect cookie texture experience.
Ease: These cookies are pretty straightforward to make. They use the same method as any other cookie recipe, with creamed butter and sugar, eggs, and dry ingredients, plus the carrots. The only extra step here is scooping out some balls of cookie butter, freezing them, and then forming the cookie dough balls around them.
The Dough
Just like any good cookie dough, this one starts out with a nice base of creamed butter and brown and white sugar. Using both sugar ensures a perfect taste and texture. Next we add in some eggs and vanilla. For the dry ingredients, we’ve got the usual flour, baking soda, baking powder, and salt. Then we’ve go the carrot cake spices, cinnamon, nutmeg, and ginger. Mix that with the wets, and fold in some shredded blotted carrot. Make sure to blot the carrot, otherwise it will add too much moisture to the dough! Throw that in the fridge to get nice and sturdy and then it’s time to fill and roll!
What is Biscoff?
Great question. Biscoff is a spread made from those tasty cookies you get on planes, the ones that taste kind of like a Scooby Snack. It’s got that buttery cookie taste, and a bunch of cinnamon flavors which compliment carrot cake perfectly. The only downside with Biscoff is that it tends to dry things out. I will get into this more bellow, but these cookies can get a little dry once they’ve cooled down because of the cookie butter. If you’re wondering how we get the cookie butter inside, we scoop it into little teaspoons sized balls and then freeze them. Then we can shape the cookie dough around them.
Should I eat These Warm or Cold?
This recipe pretty much REQUIRES that you eat these warm. This way the cookie is soft and moist, and the cookie butter is gooey like you see in the pictures. After a couple of hours, these cookies will start to dry out and the cookie butter will turn kind of chalky. SO EAT THEM WARM.
Biscoff Filled Carrot Cake Cookies
Ingredients
Method
- Place the shredded carrot in a bowl lined with paper towels. Press another towel on top and blot out some of the moisture. Set aside.
- In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium speed until smooth and fluffy. Add the egg, egg yolk, and vanilla and beat until combined. Set aside.
- In a smaller mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Pour the dry ingredients into the wet and beat on low speed until just combined. Add the blotted carrot and mix until combined. The dough will be sticky. Cover the bowl with cling wrap and chill in the refrigerator for an hour and a half.
- Line a small baking sheet with parchment paper. Using a greased teaspoon, scoop out 15 little balls of cookie butter and place them on the baking sheet. I usually make a few extra in case I end up having more than 15 cookies. The balls don't need to be perfectly round, just try and make them all about the same size. This will be a little messy. Loosely cover the baking sheet with cling wrap and place in the freezer for at least 30 minutes or until ready to use.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicone baking mat.
- Roll the chilled cookie dough into balls about 2 Tablespoons in size. Break each ball in half and press one of the frozen cookie butter balls into one of the halves, then press the other half of dough on top and use your fingers to shape it into a ball, making sure none of the cookie butter is peaking out. (If you're feeling lost on how to shape them, take a look at the TikTok embedded above)
- Bake for 10-12 minutes or until the cookies look set and browned on the edges. Allow the cookies to cool on the baking sheet for 5 minutes before eating. Eat the cookies warm! They all keep for up to 5 days but they will become somewhat dry and the cookie butter will firm up.