Carrot Cake Mix Cookies
Servings: 12 cookies
Ingredients
- 15.25 ounces Carrot cake mix - 1 box
- 2 Large eggs
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Carrots - finely grated
- ¼ cup Crushed pineapple - well drained
- ½ cup White chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the carrot cake mix, vegetable oil, eggs, and vanilla extract until a smooth dough forms, about 2 minutes.
- Fold in the grated carrots, well-drained crushed pineapple, and white chocolate chips until evenly distributed.
- Scoop the dough using a 1-tablespoon cookie scoop and place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 12 minutes, or until the cookies are set around the edges and the centers still appear slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Bring the eggs to room temperature before mixing so the dough comes together more easily.
- Mix only until the dry ingredients are incorporated. Overmixing can make the cookies less tender.
- Drain the crushed pineapple well to prevent excess moisture, which can cause the cookies to spread too much.
- Keep total mix-ins to about 1 cup if adding chopped pecans, shredded coconut, or additional white chocolate chips.
- A cookie scoop helps create evenly sized cookies that bake consistently.
- Remove the cookies when the centers still look slightly underbaked—they'll continue to set as they cool.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a freezer-safe container for up to 3 months.