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Method

1. In a bowl, mix the cream cheese and icing sugar together until smooth.
2. Portion the cream cheese into 40g portions each.
3. Place the cream cheese into the freezer to firm up for about 10 to 15 minutes.
4. Combine the plain flour, baking powder, cinnamon powder, grated carrot, and walnuts in a bowl.
5. In a stand mixer with a paddle attachment, mix the cold butter, fine sugar, and brown sugar until the sugar is mixed in, leaving little nuggets of butter behind.
6. Briefly mix in the egg.
7. Lastly, mix in the dry ingredients until just combined.
8. Divide the dough into portions of 100g. Place the frozen cream cheese into the middle of each cookie dough.
9. Chill the dough in the freezer until completely cold.
10. Place a baking tray in the oven and preheat at 180°C (fan) 190°C (no fan). Place the cookies on the hot tray and bake for 13-15 minutes.

Method

1. Mix the butter and brown sugar until just combined.
2. Mix in the egg.
3. Combine all the dry ingredients in a bowl.
4. Beat the dry ingredients in until just combined and still a little sandy. Lastly, mix in the chocolate.
5. Divide the dough into portions of 100g and wrap a marshmallow in the middle.
6. Chill the dough in the freezer until completely cold.
7. Place a baking tray in the oven and preheat at 180°C (fan) 190°C (no fan). Place the cookies on the hot tray and bake for 13-15 minutes.

Storage and Shelf Life

1. Cookie dough: 1 month (freezer)
2. Baked cookies: 2 – 3 days (fridge)

Reheat in the microwave for 30 seconds or in the oven at 150°C for 2 minutes.