CARROT CAKE STUFFED COOKIES

INGREDIENTS

For the cookies

• 500g cake premix
• 2 large eggs
• ¼ cup oil
• 1 tablespoon crushed pineapple
• 2 tablespoon grated carrot (optional)
• 1 tsp mixed spice (optional)
• ¼ cup chopped nuts

For the filling

• 125g cream cheese
• 1 cup icing sugar
• vanilla essence

METHOD

1. Mix the filling ingredients together, add more icing sugar if you feel it’s needed. Scoop out tablespoons of filling onto a tray and freeze for a bit.
2. Preheat your oven to 180°C.
3. Mix all the cookie ingredients together. Scoop out two tablespoons of dough. Make a ball and press a scoop of the frozen filling in the dough and cover with dough. Repeat.
4. Place on a baking tray and put in the oven for 12 minutes or until brown.
5. Remove from the oven and let the cookies cool.