Friday, August 30, 2013
Carrot Cake Mix Cookies
Time for cookies! Soft chewy cookies with lots of flavor--not just a not to carrot cake, but also white chocolate chips as a nod to the traditional cream cheese frosting on carrot cake and an added sweetness from caramel bits. These cookies are yummy and fun and so easy to make. They would be a lovely after school treat or for a bake sale or some other fall gathering. Carrot cake tends to be a big deal in the spring, but these cookies definitely have a place as a fall treat. And I just hope my Foodie Pen Pal enjoyed them too.
Every month I look forward to Foodie Pen Pals, a concept thought up by Lindsay over at the Lean Green Bean. Go visit her blog to learn how to join--bloggers and non-bloggers are welcome! Each month you'll have a chance to send a box full of goodies to on foodie while receiving a box from another foodie. It's a great way to try new things and meet new people. This month I sent a package including these yummy cookies to Sarah, and in return I received a package from Ginger who is chronicling her successful weight loss journey. Ginger sent me a box full of snacks perfect for work, including snap pea crisps, a Clif bar (macadamia nut and white chocolate!), a PB&J cereal bar, dry roasted edamame, and some other fun stuff. Thanks Ginger!
These cookies are really easy to make and come from a mix with and couple add-ins. Toss together in a single bowl with a spatula and it's easy clean up for sure. This recipe comes from Jocelyn at Inside BruCrew Life and it's spot on, so there was no need for adjustment. A quick batch of cookies for a last minute dessert with a high impact flavor. I did end up finding a bit of cream cheese frosting in the back to the fridge and used it to sandwich a few of these cookies together, which was fantastic, almost like a whoopie pie. These cookies went very quickly in our house. Guess I'd better grab another cake mix and whip them up again!
Carrot Cake Mix Cookies
1 18.25 ounce carrot cake mix
1/2 cup butter, melted and cooled slightly
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup white chocolate chips
1/2 cup caramel bits
Place cake mix in a large bowl and stir in butter, eggs, vanilla and cinnamon until a soft dough forms.
Fold in white chocolate chips and caramel bits to distribute throughout. Chill dough for 30 minutes before baking.
Drop dough onto parchment or Silpat lined cookie sheets. (Note: I used a medium cookie scoop).
Bake at 350 degrees F for 10-11 minutes until set and edges are crisp. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pan for 3-5 minutes before transferring to wire rack to cool completely.
Store in an airtight container.
Makes 3 dozen cookies.
The Cookie Princess
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