Carrot Cake Cookies with White Chocolate Chips
These Carrot Cake Cookies with White Chocolate Chips offer a delightful fusion of familiar flavors and textures, evoking nostalgia. They are a flavorful cookie that perfectly combines the best elements of both cake and cookie, creating a truly unique treat.
Servings: 30 cookies
Equipment
Ingredients
- 2 cups ( 283 grams) unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- Pinch ground cloves
- ½ cup (4 ounces) unsalted butter softened
- 1 cup (198 grams) packed light brown sugar
- ½ cup (98 grams) granultaed sugar
- 1 extra-large egg at room temoerature
- 1 ½ teaspoons pure vanilla extract
- 12 ounces (340 grams) carrots peeled and shredded (about 2 cups)
- ¾ cup (133 grams) white chocolate chips
- ¼ cup (46 grams) finely chopped dried apricots
- ½ cup (60 grams) chopped walnuts toasted
Instructions
- Adjust the oven rack to the middle position and heat the oven to 350℉. Line a rimmed baking sheet with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, salt, and spices; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until light and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat on low just until combined, about 30 seconds. Scrape down the sides of the bowl. With the mixer on low, gradually add the flour mixture, mixing just until combined. Scraped down the sides of the bowl again. Add the carrots, white chocolate chips, dried apricots, and walnuts, and mix on low, just until combined.
- Using a 1-ounce ice cream scoop (about 2 tablespoons), place cookie dough balls on the prepared baking sheet, 3 inches apart. Bake for 16-20 minutes or until the edges are golden brown. Remove the pan from the oven and allow the cookies to rest on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely. Using a cool baking sheet, repeat with the remaining cookies. Enjoy!
Notes
Cookies can be stored in an airtight container for up to 3 days.
For freshly baked cookies anytime, freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, place the cookie dough balls in a freezer-safe bag. Cookie dough can be frozen for up to 3 months. To bake, increase the baking time to 25-30 minutes.
Nutrition
Calories: 145kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 93mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2038IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
