These cookies are so easy, fast, and customizable. They’re made using boxed carrot cake mix for those convienent last minute Easter desserts. I love these with a nice drizzle of dark chocolate, and they’re just as good with some cream cheese frosting and cinnamon spice sprinkle:
The dough is popped into the fridge once mixed so that the shape of the cookie does not spread too much once baked. On the frosting topped ones I wanted them a bit more spread out, the other ones I wanted more bite size. Those were left in the fridge for a longer amount of time and I shaped the dough as circles.
Now I will say, timing is everything with these cookies. They will continue to cook a tad once out of the oven, and taken out at the right time will have them being and staying moist, like a your traditional carrot cake. You can choose to make your own cream cheese frosting – due to time I used whipped cream cheese frosting, store bought. What’s awesome about cookie dough is that you can freeze the dough to make small batches along the week! Defiantly something I will be doing with this cookie dough!
Mine have walnuts and chocolate chips added to them. You can add whatever you’d like! Walnuts, chocolate chips, raisins, coconut, anything. Whatever you like in your usual carrot cake or regular cookies, go ahead and dump them in this mix.
You can also add more spices to the carrot cake mix as well. If you like less or more, feel free to add or omit to any of these ingredients!
1 box of carrot cake mix
2 tsp cinnamon
2 tsp pumpkin pie spice
1/3 cup vegetable oil
2 large eggs
any additions you’d like! I have chocolate chips and walnuts in mine.
Mix dry ingredients together in a large bowl and make a well in the middle of the bowl.
Add in the eggs and break the yolks only in the middle of the well in the bowl.
Add in vegetable oil.
Mix wet ingredients in the well of the bowl while slowly incorporating the dry ingredients.
Once everything is mixed, add in any additions you’d like. Keep kneading the dough with a spatula or spoon.
Pop dough in fridge for 15-30 minutes or however long until you wish to bake these. The less amount of time they spend in the fridge, the more they’ll spread whole baking.
Bake in oven 350 degrees for about 15 minutes or until when a toothpick is inserted it comes out clean. Set outside and let cool on the tray fully, they will continue to cook and turn solid at this time. Be careful not to pick these up too soon or their middles could come out!
Once cool, add some cream cheese frosting and a sprinkle of cinnamon spice or melt some dark chocolate and drizzle by using a fork.