Carrot Cake Cookie Recipe is perfect for sharing at Easter. Even the Easter Bunny would approve!

Carrot Cake Cookie Recipe

Easter is right around the corner which means it’s time to make a batch or two of these delicious carrot cake cookies!

They are perfectly sweet and have just the right amount of crunch!

Even the Easter Bunny would approve of this carrot recipe.

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First, we want to make our semi-homemade carrot cupcakes. Follow the back of the cake mix box to bake the cupcakes.
Once the cupcakes have been baked, allow cooling completely.
Once cooled, crumble carrot cake into a large bowl and mix in with pecan chips. Then set aside.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Using a standing mixer, beat together the butter, brown sugar, and sugar until combined and smooth.
Beat in the egg, egg yolk, and vanilla extract one at a time until combined.
Using a large mixing bowl, combine the flour, cornstarch, baking soda, pudding mix, and salt and whisk until combined.
Gradually mix the dry ingredients into the wet ingredients.
Fold in the white chocolate chips gently.
Using a medium ice cream scooper or spoon, scoop out some dough and roll it into a ball.
Roll the cookie dough ball into the crumbled carrot cake.
Place the dough ball onto the cookie sheet and repeat the step for 6 more cookies.
Bake the first cookie sheet in the oven for 11 minutes.

While the cookie is baking, remove the foil from the container and soften the cream cheese frosting by placing the container into the microwave for 15 seconds.
Scoop some of the frostings into the syringe.
Once the cookies are baked, allow cooling for 5 minutes.
Poke one side of the cookie and push in some frosting.
Repeat the steps with the remaining freshly baked cookies.
Allow to cool again for another 5 minutes.
Repeat the steps with the remaining cookie dough.

Servings 24 Cookies

First, we want to make our semi-homemade carrot cupcakes. Follow the back of the cake mix box to bake the cupcakes.
Once the cupcakes have been baked, allow cooling completely.
Once cooled, crumble carrot cake into a large bowl and mix in with pecan chips. Then set aside.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
Using a standing mixer, beat together the butter, brown sugar, sugar until combined and smooth.
Beat in the egg, egg yolk, and vanilla extract until one at a time until combined.
Using a large mixing bowl, combine the flour, cornstarch, baking soda, pudding mix, and salt and whisk until combined.
Gradually mix the dry ingredients into the wet ingredients.
Fold in the white chocolate chips gently.
Using a medium ice cream scooper or spoon, scoop out some dough and roll into a ball.
Roll the cookie dough ball into the crumbled carrot cake.
Place the dough ball onto the cookie sheet and repeat the step for 6 more cookies.
Bake the first cookie sheet in the oven for 11 minutes.
While the cookie is baking, remove the foil on the container and soften the cream cheese frosting by placing the container into the microwave for 15 seconds.
Scoop some of the frostings into the syringe.
Once the cookies are baked, allow cooling for 5 minutes.
Once the cookies are baked, allow cooling for 5 minutes.
Repeat steps with remaining freshly baked cookies.
Allow cooling again for another 5 minutes and repeat steps until all cookies are baked.

Although, this recipe has a few extra steps than I usually take to create a recipe.

It’s so worth it!

The recipe is very easy to create and it will be the talk of Easter dinner with family and friends.

If you loved this Carrot Cake Cookie Recipe, then you will also love the following cookie recipes I have put together for you:

Do you love a good cookie recipe?