White Chocolate Carrot Cake Cookies
Shredded carrots and rich white chocolate chips packed into a soft and chewy lightly carrot flavored cookie.
Ingredients
- 1 and ¼ cup carrot boxed cake mix
- 1 and ¼ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded carrots*
- 1 cup white chocolate chips
Instructions
- In a large bowl, whisk together boxed cake mix, flour, baking soda, and cinnamon. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg and vanilla extract; mix until creamy.
- Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix batter. Fold in shredded carrots* and white chocolate chips.
- Cover and refrigerate dough for a minimum of one hour. Refrigeration makes dough easier to manage and helps cookie dough from over-spreading.
- Preheat oven to 350F degrees.
- Scoop chilled dough into tablespoon balls, and place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
- Bake 10-12 minutes, or until edges are slightly browned. Mine baked perfect at 11 minutes. Cookies may be soft in the middle, but will set as they cool.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
*I used shredded carrots and put them in a food processor and pulsed 3-4x. My carrot pieces were small; about ¼". Shred or grate carrots to your desired size.
Store White Chocolate Carrot Cake Cookies in an airtight container; will keep 4+ days.
Recipe adapted from Sally's Baking Addiction.