Brown Butter Carrot Cake Cookies
Soft and chewy brown butter carrot cake cookies made with warm spices, freshly grated carrots, and a white chocolate cream cheese bark that melts into a rich, fudge-like swirl as the cookies bake. A bakery-style cookie perfect for spring and Easter.
Equipment
- 2 large baking sheets
Ingredients
Brown Butter Carrot Cake Cookies
- ½ cup (113g) unsalted butter
- ½ cup (100g) light brown sugar packed
- ⅓ cup plus 1 tbsp (75g) granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon groung cardamom
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (90g) finely grated carrots patted dry (~ 3 medium carrots)
- ½ cup chopped pecans or walnuts optional
Cream Cheese Bark
- 2 oz (56g) full-fat cream cheese softened
- 4 oz (113g) white chocolate chips or chopped white chocolate
- ½ teaspoon vanilla bean paste optional
Instructions
- Brown the butter: Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and nutty. Transfer to a bowl and let cool slightly.
- Make the cream cheese bark: Melt white chocolate until smooth. Stir in softened cream cheese and vanilla bean paste(if using) until fully combined. Spread into a thin layer on parchment paper and freeze until firm. Break into pieces and set aside in the freezer until ready to use.
- Mix wet ingredients: In a large bowl, whisk browned butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and mix until combined.
- Add dry ingredients: Stir in flour, spices, baking powder, baking soda, grated carrots and salt until just combined.
- Fold in the chopped frozen cream cheese bark and nuts (if using).
- Scoop & Chill dough: Scoop the dough into balls and place in the refrigerator for a minimum of 2 hours( up to 24 hours). Do not skip this step.
- Preheat oven to 350°F (175°C) and line 2 large baking sheets with parchment paper.
- Place chilled dough balls onto prepared baking sheets, spacing about 2½ inches apart.
- Bake for 12–14 minutes, until edges are set and centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not skip chilling the dough. The melted brown butter needs time to firm up, or the cookies will spread too much.
- Finely grate carrots and pat them dry to avoid excess moisture in the dough.
- If the cream cheese bark mixture feels too thick, microwave it for 15-20 seconds to help it melt and spread more easily.
- You can skip the bark and use white chocolate alone, but the cream cheese is what makes these cookies truly special.
- Slightly underbake the cookies for soft, chewy centers.
Nutritional Information
Calories: 211kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 27mgSodium: 147mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 1535IUVitamin C: 1mgCalcium: 51mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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