Delicious carrot cake cookies baked in mini muffin cups, make a perfect holder for fluffy cream cheese frosting. If you need a cheap easy dessert for a party or potluck, this is a winner!
- Box of carrot cake cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 1 egg
- 1 Container of cream cheese frosting
Preheat oven to 350 degrees. Line mini muffin pan with mini muffin liners.
In a mixing bowl, beat cake mix, butter, and egg on low speed until combined and then on medium speed for about 2 minutes.
Drop 1 Tbsp of dough into each lined muffin cup. (I used a cookie scoop which made this process pretty speedy.)Bake for 12-14 minutes. Let cookies cool for 1 minute. While the cookies are still in the pan, use the back of a teaspoon and press down in the center of each cookie, making a well. Remove cookie cups (still in their liners) to cool on a wire rack.
Dump the container of cream cheese frosting into a mixing bowl and beat for 2-3 minutes, or until light and fluffy.
Fill a piping bag or a frosting decorating device with frosting and pipe frosting into the well of each cookie cup.I ended up with 32 filled cookie cups with some frosting left over.