JS5981, a reader and real-life recipe user, wrote in with some thanks and a question:
Hi Cookie Guy,
My wife and I took your advice about too much air due to our insanely fast mixer and decided to try mixing by hand instead. Thanks so much, b/c she made the most delicious batch of chocolate chip cookies I've even eaten as a gift for me on Valentine's Day.
I have one quick question, because I would like to make these Carrot Cake Cookies for her. I know there is cream cheese in the filing, how should these be stored then after baking? Should we put them in the fridge or can they sit out at room temp? Thanks for your help and please keep these awesome recipes coming! We're having a blast making them!
Hey, JS. Thanks for writing in! I'm glad I was able to help with a work-around for your supersonic hand mixer. (Those things really do border on dangerous!)
And great question about storing cream cheese-filled cookies. I've answered a couple queries (see here and here) about shipping my Golden Girls and Stuffed Red Velvet Cookies, but I think this is the first question I've gotten about storing stuffed cookies.
In general, the information I've found and the advice I've given about handling cookies with cream cheese filling is this: keep 'em cool and consume them quickly. To be abundantly cautious, go ahead and store the cookies in the fridge. Treat these the same way you would a cheesecake. Sure, you'd let a cheesecake sit out at room temperature for a while at a party or a holiday dinner, but you'd eventually return it to the fridge after the meal or dessert has been served. Same thing goes here.
But, truth be told, I don't think you'll have many leftovers with these Stuffed Carrot Cake Cookies. They really do disappear quickly.