Carrot Cake Sandwich Cookies
A thick batter is made by combining boxed carrot cake mix, eggs, oil, and water. The cookie batter is then scooped out onto a parchment-lined pan and baked.
Once completely cooled, half of the carrot cake cookies are topped with homemade cream cheese frosting.
The frosted carrot cake cookies are topped with a second cookie and gently pressed together to form frosting-filled sandwiches.
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Carrot Cake Sandwich Cookies
14-16
sandwich cookies20
minutes10
minutes40
minutesSoft and chewy carrot cake cookies filled with vanilla cream cheese frosting.
Ingredients
- For the Cookies
1 (15.25-oz) box carrot cake mix (like Betty Crocker or Duncan Hines)
2 eggs
1/4 cup oil
1/4 cup water
- For the Cream Cheese Filling
3 oz cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla
1 cup powdered sugar
Directions
- Preheat oven to 350 F. Line a baking pan with parchment paper.
- In a medium bowl, beat together cake mix, eggs, oil, and water until well combined.
- Drop 1-2 tablespoons of batter onto the prepared baking pan, about 2 inches apart.
- Bake for 9-11 minutes, until the tops are puffed up and firm to touch. Allow the cookies to cool on the baking pan for 10 minutes before filling.
- For the Filling: In a medium bowl, beat together cream cheese and butter until fluffy. Add vanilla and powdered sugar and beat again until smooth, about 1-2 minutes.
- Spread 1 tablespoon of filling onto the flat side of one cookie and form a sandwich by pressing another cookie on top.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
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