Carrot Cake Oreo Cookies
These Carrot Cake Oreo Cookies are a large bakery style cookie. They have my carrot cake cookie base with the Oreo limited edition carrot cake Oreos added in. They have fresh shredded carrots and are filled with ground spices that perfectly compliment each other. They are then topped with a cream cheese drizzle.
These Carrot Cake Oreo Cookies are a perfectly simple Easter dessert. They can be made in under 30 minutes. You are going to love how simple, cute, and delicious they are.
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Why you will love them
- Fresh carrots- I use fresh carrots in these to help resemble the carrots in a traditional carrot cake.
- Bakery style cookie- These are 4 ounce cookies that are thick, chewy, and will just make your heart happy.
- Carrot Cake Oreos- Nabisco releases these cookies every year for Easter and they are SO good.
- Cream cheese drizzle- What dessert isn’t just a little bit better with a cream cheese drizzle?
Ingredient list
- Butter- I pull mine out 30-45 minutes before using. You want it slightly chilled, but not too hard.
- Brown sugar- I use light brown.
- Fresh large carrots- Use fresh carrots and grate them yourself. You will love the moisture they add to your cookies.
- Carrot Cake Oreos- I found mine at Target. I checked at Walmart, but my story didn’t have any.
- Cream Cheese- This needs to be at room temperature to prevent chunks in your drizzle.
- Powdered Sugar- I sift mine to make sure my cream cheese icing is perfectly smooth.
- Egg- I pull mine out at the same time I pull out my butter.
- Ground spices- Because this is a heavily spiced cookie, you will need quite a few spices. Make sure you have cinnamon, nutmeg, and ginger on hand.
Step by step instructions
Here is how to make and bake these cookies.
STEP 1: Mix the dry ingredients. I use a whisk to do this, but you can use a sifter. Add everything except the Oreo chunks.
STEP 2: Beat the butter and sugars. The butter and sugars need to be beaten on high for 3 minutes. After 3 minutes, they should be light and fluffy.
STEP 3: Add in the wet ingredients. Add in the shredded carrots, vanilla, and egg. Mix until just combined.
STEP 4: Add in dry ingredients. Slowly add in the dry ingredients. Then fold in the Oreo chunks with a rubber spatula.
STEP 5: Scoop the cookie dough. Use a kitchen scale or a 4 ounce cookie scoop to shape the dough. Scoop into a heaping cookie dough ball. Place 5 cookies per cookie sheet. Top the dough with the extra Oreo chunks.
Step 6: Chill the dough. While the oven is preheating, chill the shaped cookie dough.
STEP 7: Bake the cookies. Bake the cookies for 13-15 minutes. I baked mine for 15 minutes.
STEP 8: Make the cream cheese frosting. Mix all of the frosting ingredients together and drizzle over the top of the cookies.
Expert baking tips
-To make the cookies big and fluffy, you have to really cream the butter and sugars. This creates air and makes them rise properly.
-Beat the egg to ensure that it will also help your cookies rise.
-If you want to chill them for more time, you totally can. The longer the better.
STORING AND FREEZING
Store the Carrot Cake Oreo Cookies in an airtight container for up to 5 days.
FREEZING
Freeze the baked cookies in an airtight container for up to 30 days. Thaw for 1-2 hours before enjoying.
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Recipe
For the Carrot Cake Oreo Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter slightly cold, but not too hard
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- ½ cup carrots shredded
- 1 teaspoon pure vanilla extract
- 1 whole large egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 12 slightly crushed carrot cake Oreos
For the cream cheese drizzle
- 2 ounces cream cheese
- 4 Tablespoons unsalted butter melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
For the cookies
- Prep a sheet pan by placing parchment paper on top of the sheet pan. Set aside.
- In a large ziplock bag, place 12 Oreos and slightly beat them into large chunks. Separate the chunks in half. Set aside.
- In a stand size mixer, fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. About 3 minutes.
- On a medium-low speed, add in the shredded carrots, vanilla extract, and whole egg and mix until smooth. This should take about 30-45 seconds.
- With the mixer on the lowest speed, add in the flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt, half of the Oreo chunks, and mix just until the flour mixture disappears.
- With a kitchen scale or a large cookie scoop, weigh out 4 ounces balls, or scoop out 5 equal cookie balls. Place them on the prepared baking sheet.
- Garnish the cookie dough with the rest of the Oreo chunks. Preheat your oven to 350.
- While the oven is preheating, pop the shaped dough into the fridge until the oven is up to temperature.
- Once the oven is ready, bake them for 13-15 minutes.
- While the cookies are cooling, make the cream cheese drizzle.
- In a small microwaveable bowl, melt the butter.
- In a stand sized mixer fitted with the paddle attachment, beat the cream cheese for 30 seconds. Scrape down the sides, and add the butter and continue beating. Add powdered sugar, vanilla, and salt. Beat until combined.
- Once the cookies are cool, drizzle with the cream cheese glaze and serve.
Jordan Wright says
These are SOOOOO good! A must have for literally any occasion!
Molly Murphy says
thanks jordan! 🙂
Sarah G says
this dessert was perfect for easter. The cookies were big, and chewy, and SOOO soft. I couldn’t believe how soft they were. They were left on the counter for 3 days, and were still soft!