Carrot Cake Cookies
- 1 box (18 Oz. Size) Carrot Cake Mix
- 1/2 cups Butter, Melted
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1 cup White Chocolate Chips
- 1/2 cups Caramel Baking Bits
- In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, and cinnamon. Beat until combined. Stir in the white chips and caramel bits by hand. Chill dough in refrigerator for at least 30 minutes.
- Preheat oven to 350u0b0F. Form dough into 1- 1 1/2 inch balls and place on baking sheet. Bake at 350u0b0F for 10-11 minutes. Let cool on pan 2-3 minutes. Gently remove from pan to cooling rack. Cool completely. Store in airtight container.
- Note: Use a metal spatula to remove the cookies from the baking sheet. The caramel will start to stick to the pan if you leave it to cool too much.
carrot, butter, eggs, vanilla, cinnamon, white chocolate chips, caramel baking
Taken from tastykitchen.com/recipes/desserts/carrot-cake-cookies-4/ (may not work)