Easy Carrot-Cake Sandwich Cookies

(145)
  12 reviews
  • 45 min prep time
  • 1 hr 10 min total time
  • 5 ingredients
  • 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. 1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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