Easy Carrot Cake Cookies

Easy Carrot Cake Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste make moist cookies that taste just like carrot cake!

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

2

dozen

1
box Betty Crocker® SuperMoist® carrot cake mix
1
box (4-serving size) vanilla instant pudding and pie filling mix
1/2
cup vegetable oil
2
eggs
1
cup grated zucchini, squeezed dry
1
cup grated carrot
1
pouch (7 oz) Betty Crocker® Cookie Icing white icing
  1. Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  2. In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
  3. Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  4. Drizzle icing over cookies. Let stand until set, about 5 minutes.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These cookies are on the softer side and more cake-like.
Instead of white cookie icing, drizzle the cookies with melted white or milk chocolate.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.