Anyone who knows me knows I LOVE to make stuffed cookies, using Oreos, candy, brownies, etc. I made a carrot cake and instead of bringing the leftovers into work, I turned them into carrot cake truffles, covered in melted white chocolate, and stuffed in cream cheese sugar cookies. I felt some sort of sugar cookie was the right way to go. These are my Thursday football treats! Yes, I know I usually make Friday football treats, but I have a zoom call with college friends tomorrow, so this week they are TFT (Thursday football treats)
- 1 carrot cake, baked, cooled and frosted (you can even use a cake mix and canned frosting)
- 12 oz white chocolate chips
- 1/2 stick butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar
- 1 egg
- 1 tbs vanilla
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Directions for truffles – smush the frosted carrot cake in a bowl and scoop out 2 tbs and roll into a ball. Freeze 1 hour. In a microwave safe bowl, microwave chips in 30 second intervals until you can stir smooth. Dip truffles in, place on wax paper or parchment paper and chill at least 1 hour.
Cookie directions – cream butter, cream cheese and sugar. Add egg and vanilla. Fold in dry ongredients. Scoop out 2 tbs tbs of dough. Flatten. Place a truffle on top. Tops with another 2 tbs of flattened dough.
Store in fridge at least a few hours. Preheat oven to 350 degrees for 20 minutes. Scatter on a cookie sheet lined with nonstick baking liners. Bake 12 to 15 minutes (bottoms will be light golden). Sprinkle with powdered sugar while warm. Store in covered container.