Easy Carrot-Cake Sandwich Cookies

Treat your family with these carrot sandwich cookies made using Pillsbury® Ready to Bake!™ oatmeal raisin cookies and filled with cream cheese-pineapple mixture - perfect for dessert.

  • prep time 45 min
  • total time 1 hr 10 min
  • ingredients 5
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich Cookie
    Calories
    460
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    71g
    71%
    (Dietary Fiber
    2g
    2%
      Sugars
    48g
    48%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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