Description
These Carrot Cake Cookies are a delightful twist on classic carrot cake, made easy with boxed mix and loaded with white chocolate chips. Each cookie is sandwiched with a creamy, tangy toasted coconut cream cheese frosting, offering a perfect balance of sweetness and texture for a unique dessert treat.
Ingredients
Scale
Carrot Cake Cookies
- 1 box Duncan Hines Carrot Cake Mix (set aside the carrot/raisin packet)
- 1 stick (1/2 cup) unsalted butter, softened to room temperature
- 2 large eggs, room temperature and whisked
- 1 tablespoon coconut oil, melted
- 1 cup white chocolate chips
Toasted Coconut Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened to room temperature
- ½ stick (1/4 cup) unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup sweetened coconut flakes, toasted
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a mixing bowl, combine the softened butter, whisked eggs, and melted coconut oil until thoroughly blended.
- Incorporate Dry Mix: Fold in the carrot cake mix using a spatula to form a thick, sticky dough, ensuring there are no dry patches.
- Add Carrots and White Chocolate: Stir in the reserved carrot (and raisin packet if desired) along with the white chocolate chips to the dough for added flavor and texture.
- Portion Cookies: Use a medium cookie scoop to form uniform dough balls and place them evenly spaced on the prepared baking sheet.
- Bake Cookies: Bake for 8 to 10 minutes; the cookies may appear slightly underdone, which is ideal. Remove from the oven and allow them to rest on the sheet for about 10 minutes to set.
- Cool Cookies Completely: Transfer the cookies to a wire rack to cool fully before frosting to prevent melting the frosting.
- Toast Coconut Flakes: Spread sweetened coconut flakes evenly on a rimmed baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring halfway, until golden and fragrant. Allow them to cool.
- Prepare Frosting: Beat softened cream cheese for 1 minute until smooth; scrape down the bowl. Add softened butter and beat until fluffy. Gradually mix in powdered sugar while scraping the bowl. Add 1 tablespoon heavy cream, vanilla extract, and a pinch of salt; beat well. Add a second tablespoon of heavy cream if the frosting is too thick. Finally, fold in the toasted coconut flakes gently to incorporate.
- Chill Frosting: Cover the frosting with plastic wrap and refrigerate to firm up before assembling.
- Assemble Cookie Sandwiches: Flip one cookie upside down, scoop a generous amount of chilled frosting onto it, and top with a second cookie to create a sandwich.
- Serve or Store: Enjoy immediately or store the cookie sandwiches in an airtight container in the refrigerator for up to 2 weeks.
Notes
- You can omit raisins if you prefer, as the recipe suggests picking them out.
- For perfectly toasted coconut, preheat oven to 350°F and spread coconut flakes evenly on a rimmed baking sheet; bake for 5-7 minutes, stirring halfway through, then stir immediately into frosting.
- Cookies may appear slightly underbaked when removed but will firm up during resting.
- Store at room temperature for up to 1 week, in the refrigerator for 2 weeks, or freeze for up to 3 months.
- Reheat frozen cookie sandwiches by letting thaw or microwaving until warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake, cookie sandwich, cream cheese frosting, carrot cake cookies, toasted coconut frosting
