These Carrot Cake Cookies with Cream Cheese are the perfect springtime treat! With all the flavors you love about spring wrapped into one delicious cookie! Not to mention the store-bought shortcut that makes these cookies even easier! A cookie dough that comes together in 5 minutes!? Sign me up!
Why You’ll Love…
You’ll love these easy carrot cake cookies for so many reasons! They’re so easy to make (thanks to a store-bought shortcut!), the flavor is amazing, and they’re so soft and chewy! Pair all of that with the light and airy cream cheese filling, and these cookies are ready for Easter dinner! These cookies are everything you love about soft carrot cake and homemade cream cheese frosting but wrapped into a delicious cookie form! If you like cream cheese and cookies together, be sure to check out these Red Velvet Cake Mix cookies here!
Cake Mix Cookies
If you’ve never turned a cake mix into a cookie, you are truly missing out! Cake mixes are great to have on hand because you can really turn them into so many things: cookies, pancakes, muffins, I’ve even made cake mix biscotti one time!
If you think about it, a box of cake mix is just a combination of sugar, flour, leaving agent, and typically some flavorings! Because of that, you can really transform boxed cake mix into whatever you want, depending on the liquid you add! The more liquid you add, you can make these into pancakes! Use less liquid and you have perfectly soft and chewy cookies ready!
Around fall time, I always have spice cake mix in my pantry! I love making muffins with it! Spice cake mix and pumpkin is basically my fall time mascot! I love the warm spices with the sweet pumpkin! Makes me miss fall just thinking about it! Try out these Pumpkin Cheesecake Cookies here!
Cream Cheese Filling
For this Carrot cake mix cookie recipe, I knew that there needed to be a cream cheese element to them! I mean, hello! Soft carrot cake and tangy cream cheese frosting are made to be together like peanut butter and jelly!
For these cookies, I decided to go with my delicious cream cheese stuffing mixture that I use all of the time! It’s easy to whip together and adds so much flavor to whatever you’re adding it to! I’ve added it to breads, cookies, muffins, its all delicious!
To make this cream cheese filling easier, I recommend letting the cream cheese soften at room temperature for about 20-30 minutes before whipping everything together! It just helps everything mix so much easier!
Equipment Needed:
Electric Mixer – I recommend using a hand mixer for the cream cheese mixture because it just makes everything easier to mix together! You can also use a stand mixer with the paddle attachment! Just be sure to whip down the sides of the bowl to make sure everything is mixed together!
Large bowl – This is good for mixing everything together!
Cookie Scoop – I use a medium sized cookie scoop for these cookies!
Parchment Paper – This just helps make sure nothing sticks to the pan after the cookies bake!
Cookie Sheet – These don’t spread too much in the oven, but I still like to give them about 2 inches of space while they’re baking!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a medium bowl, mix together cream cheese, heavy cream, flour, powdered sugar, and vanilla extract. Then add to a piping bag.
Step 2. In a large bowl, mix together eggs and oil. Then add in dry cake mix to the egg mixture. Stir everything together.
Step 3: Scoop cookie dough balls out and roll into the cinnamon sugar. Then place on a prepared baking sheet.
Step 4. Pipe a dollop of the cream cheese filling on top of the cookies! Then bake in the oven!
Storage Instructions:
I recommend storing these cookies in an airtight container in the fridge for about 2-3 days! Because of the cream cheese, these do have to be refrigerated!!
I don’t recommend freezing these cookies as the cream cheese mixture and cake mix doesn’t last too well after thawing!
These Carrot cake mix cookies are so perfect this time of year! They are full of springtime flavors and are the perfect addition for your Easter dinner! The chewy cookie pairs perfectly with the creamy cheesecake filling and I love the sprinkle of cinnamon sugar at the end! You won’t believe how easy it is to transform simple box cake mix into these delicious carrot cake cookies!
Cheers!
-Holly Michelle
Carrot Cake Cookies with Cream Cheese (Cake Mix)
Ingredients
- 1 box Carrot Cake Mix
- 1/2 cup Flavorless Oil
- 2 Eggs
Cream Cheese Filling:
- 1/2 block Cream Cheese room temperature
- 1 tablespoon Heavy Cream
- 2 teaspoons Flour
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Cinnamon Sugar Coating:
- 1/2 cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Preheat oven to 350 degrees
- Make the cream cheese filling first, by combining cream cheese, heavy cream, flour, powdered sugar, and vanilla.1/2 block Cream Cheese, 1 tablespoon Heavy Cream, 2 teaspoons Flour, 1/3 cup Powdered Sugar, 1 teaspoon Vanilla Extract
- Scoop cream cheese mixture into a piping bag and set aside.
- Mix together oil and eggs.1/2 cup Flavorless Oil, 2 Eggs
- Then, add in cake mix, stir together, then set aside.1 box Carrot Cake Mix
- In a small bowl, mix together sugar and cinnamon.1/2 cup Sugar, 2 teaspoons Cinnamon
- Scoop out the cookie dough and roll into the cinnamon sugar mixture.
- Then place on the baking sheet. Use the back of a teaspoon to make an indent in the middle of the cookie.
- Pipe a dollop of the cream cheese in the middle.
- Then bake for about 15 minutes!
- Let cool slightly and enjoy!
