Carrot Cake White Chocolate Cookies
Carrot Cake White Chocolate Cookies are the ultimate in cookies. These easy 4-ingredient cookies can be made in about a half hour. They're great for backyard barbecues, potlucks, tailgating parties or anytime you're entertaining friends. The luscious flavors of Carrot Cake in a cookie are irresistible.
- 15.25 oz. box Betty Crocker Carrot Cake cake mix NOT the 21-oz. pkg. Duncan Hines Carrot Cake Mix (see note below)
- 1/3 cup canola oil or vegetable oil
- 2 large eggs
- 11.25 oz. pkg. white chocolate chips NOT vanilla chips
Preheat oven to 350 degrees.
Combine cake mix, oil and eggs.
Stir in white chocolate chips.
Spray cookie sheets with cooking spray.
Roll cookies into balls and place on prepared baking sheets.
Bake at 350° for 13-15 minutes or until done.
NOTE: Because I was baking three racks of cookies at once, my cookies took 18 minutes to make. I also rotated the trays every six to seven minutes.
NOTE: These cookies must be rotated during baking or the white chocolate chips will brown on the top rack.
NOTE: I found it easier to keep my hands moist while rolling cookie dough into balls.
NOTE: Be sure to use true white chocolate chips. Most stores only carry white or vanilla chips. They are not the same. In the Dallas area the only two stores that carry white chocolate chips are Kroger and Trader Joe’s.
NOTE: This recipe does not work with the Duncan Hines Supreme Decadent Carrot Cake Mix. The cookies flatten out too much and run together.
© Can’t Stay Out of the Kitchen
Calories: 131kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 115mgPotassium: 4mgSugar: 13gVitamin A: 15IUCalcium: 30mgIron: 0.4mg