Carrot-Cake Sandwich Cookies

Carrot-Cake Sandwich Cookies
Carrot-Cake Sandwich Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Cookies:

  • 2

    packages (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal raisin cookies (24 cookies)

  • 1/3

    cup all-purpose flour

  • 1

    cup shredded carrots

  • Filling:

  • 1

    container (12 oz) cream cheese whipped ready-to-spread frosting

  • 1

    can (8 oz) crushed pineapple, well drained

Directions

1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. 2 In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. 3 Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. 4 In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.

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