Carrot cake mix cookies that are soft-baked and filled with a light and fluffy cheesecake cream. Cheesecake with carrot cake These treats are the best of both worlds. Both carrot cake and whoopie pie!
Ingredients
Prepare the oven to a temperature of 350 degrees. Using parchment paper or cooking spray, line two cookie pans with the desired amount of cookies.
Put cake mix, pumpkin, oil, chopped carrots, and pecans in a bowl. Mix and stir until everything is well mixed.
Put the dough onto the cookie sheet by either using a small cookie scoop or by dropping it with a spoon. In the end, there will be around two teaspoons of that dough.
There won't be much of a spread when the cookies are baking, so you can fit sixteen of them on each cookie sheet.
Let it cook for 14 minutes. Let them cool all the way on the baking sheet. DO THIS TO MAKE THE CREAM FILLING: Heavy cream and quick custard mix should be mixed together in a bowl.
Use a hand blender or the bowl of a stand mixer with the whisk attachment to blend it all together and keep beating it until it gets thick. It should only take two minutes.
On the flat side of one cookie, spread some of the cream filling. You can spread it with a table knife, a sewing bag with a 1M tip, or by cutting off the corner of a gallon-sized Ziploc bag and piping the frosting on.
Construct the whoopie pie with the additional cookie you have. Repeat the process with the remaining cookies.
Cover the whoopie pies with saran wrap and put them on a plate or in a Tupperware container with a lid. For the best taste, put it in the fridge for two to four hours before serving.
This is a delicious chilly treat! That is why I recommend putting them in the refrigerator. These, however, can be consumed without delay.
Story 1
Carrot Patch Cookie Cups Recipe for Easter day 2024
..................................................