Cream Cheese Carrot Cake Cookies

Soft and chewy and utterly delicious these Cream Cheese Carrot Cake Cookies have a tasty white chocolate cream cheese swirl that absolutely makes these irresistible.

Prep Time10

Cook Time16

Chill Time:1

Total Time1 26

Course: Dessert

Cuisine: American

Servings:

Calories: 252kcal

Author: Tornadough Alli

Ingredients

15.25 ounce box Carrot Cake Mix
½ cup vegetable oil
¼ cup shredded carrots
2 eggs
1 Tablespoon water
1 Tablespoon vanilla extract
1 ounce white chocolate melting candy
2 ½ ounces cream cheese softened
1 Tablespoon all-purpose flour
1 teaspoon lemon juice
1 cup powdered sugar

Instructions

In a large bowl mix the cake mix, vegetable oil, shredded carrots, eggs, water, and vanilla extract. Once thoroughly combined, place the bowl of dough in the refrigerator for about an hour.
When you’re ready to bake the cookies, Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Scoop cookies onto the cookie sheet making sure to leave about an inch and a half of space between each.
In a medium bowl melt the white chocolate in the microwave. Next, stir in the cream cheese, all-purpose flour, lemon juice, and powdered sugar.
Use a spoon to swirl the cream cheese mixture on to the tops of the cookies.
Place the cookies in the oven and bake for about 16 minutes.
Cookies are ready when they are a nice golden brown and a toothpick inserted in the middle of the cookie comes out clean!
Allow them to set for a few minutes on the cookie sheet before placing them on a wire rack to cool fully.

Notes

You can use spice cake instead of carrot cake in these.
The swirl is optional but highly recommended.
Easily double this recipe to make more or store for later consumption.
You can use cream cheese frosting to frost the tops of these cookies as well.
These can be made in the air fryer, see my tips above.

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