Easy Carrot Cake Mix Cookies
Carrot Cake cookies are moist and tender, and only take about 15 minutes to make! Fill them with chocolate chips for the perfect Easter Cookie!
Servings: 24 cookies
Ingredients
- 1 box Carrot Cake Mix 15.25-ounce
- 2 eggs
- 1/2 cup oil
- 1 cup of mix-ins chocolate chips, raisins, nuts - optional
Instructions
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- Using an electric mixer, mix ingredients on low speed for 30 seconds, then on medium speed for a minute. The batter will be thick; just make sure that all of the cake mix has been incorporated.
- Fold in your mix-ins.
- Drop by rounded tablespoons onto a baking sheet. Press down slightly with your fingers to flatten.
- Bake in the preheated oven for 11-12 minutes. Allow to cool for a couple of minutes before transferring to a cooling rack.
Notes
- I added half a cup of raisins and half a cup of chocolate chips - because everything's better with chocolate!
- Once cooled, store in a tightly sealed container for up to 6 days.
Nutrition
Calories: 151kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 156mg | Potassium: 18mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Calcium: 49mg | Iron: 1mg
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