Carrot Cake Cookie Cups with a Cream Cheese Frosting

Miniature carrot cake cookie cups with oats and carrot cake M&M’s. These cookie cups have a slightly indented center and are topped with a swirled cream cheese frosting and garnished with a touch of pumpkin pie spice. The perfect Easter dessert!

Carrot Cake Cookie Cups with a Cream Cheese Frosting! BEST carrot cake cookies ever!

I’m not even a huge fan of carrot cake. But these carrot cake cookie cups – I am obsessed with them.

The hint of carrot is very mild, but the flavor and moistness of these cookie cups is incredible. They are loaded with oats and have a similar texture and taste to oatmeal chocolate chip cookies.

Except better. Because these little guys are stuffed with the best cream cheese frosting AND carrot cake M&M’s.

Carrot Cake Cookie Cups with a Cream Cheese Frosting! BEST carrot cake cookies ever!

Since these are cookie cups (and not plain cookies), they are incredibly thick and chewy. Just how I like my cookies to be.

Which, by the way, I tried this recipe two ways. One with these cookie cups and once with plain cookies. It works great both ways.

I still prefer the cookie cups though – more cookie in one bite! Oh, and more room for looooads of cream cheese frosting!

If you choose to make cookies instead of the cookie cups, the ingredients and directions are the same EXCEPT that the carrot cake M&M’s get stirred into the batter before going onto a baking tray.

Carrot Cake Cookie Cups with a Cream Cheese Frosting! BEST carrot cake cookies ever!

These cookies do have carrots in them – one cup of *very* finely shredded carrots. They also have two cups of old-fashioned oats and then 1 bag of carrot cake M&M’s.

If you don’t have carrot cake M&M’s, they can be left out and this recipe will still work great (as long as you keep the loads of frosting!). The M&M’s can be substituted for white chocolate chips. However, if you substitute white chocolate chips, only add in 1 and 1/4 of a bag instead of the entire bag.

Carrot Cake Cookie Cups with a Cream Cheese Frosting! BEST carrot cake cookies ever!

When making these cookies, make sure to grease your mini muffin tin very well so the cookies will come out easily.

Once they are done cooking remove them after about 1-2 minutes so they don’t get too hardened in the tin. I remove mine by lightly prodding the sides with the tip of a small spoon. I then will use the spoon to almost scoop out the cookie.

Right before you scoop them out, you’ll want to lightly indent the center. Nothing crazy, but just to make the frosting have a more prominent place to go. I lightly indent the centers with the back of a teaspoon measuring spoon.

Carrot Cake Cookie Cups with a Cream Cheese Frosting! BEST carrot cake cookies ever!

And finally, the frosting. AKA mega yum.

This cream cheese frosting is very rich. And cream-cheese like. And sweet.

If you don’t like it that way, I have a few suggestions. You could use cream cheese frosting from a tub. You could use a cream cheese frosting recipe you know and love. You can mess around a little bit with the quantities I have listed until the frosting is how you like it.

I piped the frosting on with a large star tip. If you don’t have a star tip, they are only about $1 at a craft store. Or, you can “pipe” the frosting through a plastic bag with the tip cut off. It just won’t be as pretty. If you choose to make cookies, you can spread this frosting on with a butter knife.

Carrot Cake Cookie Cups with a Cream Cheese Frosting! BEST carrot cake cookies ever!

5.0 from 3 reviews
Carrot Cake Cookie Cups with a Cream Cheese Frosting
Author: 
 
Ingredients
  • 3/4 cup + 2 tablespoons butter, at room temperature
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 and 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 and 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups old fashioned oats
  • 1 cup finely shredded carrots
  • 1 bag carrot cake M&M's*
Cream Cheese Frosting
  • 1 package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 and 1/2 teaspoon vanilla
  • Optional: pumpkin pie spice
Instructions
Cookie Cups
  1. Preheat the oven to 350 degrees F. Grease a miniature muffin tin and set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until creamy or about 2-3 minutes. Add in the vanilla extract and beat in the eggs one at a time.
  3. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
  4. Slowly combine the dry and wet ingredients making sure to scrape the sides.
  5. Stir in the old fashioned oats and finely shredded carrots.
  6. Using a cookie scoop, scoop the cookie dough into the muffin cups. The cookie dough should almost fill the muffin cups. Press in a few carrot cake M&M's deeply into the center of the cookie dough. (If you mix in the carrot cake M&M's they sometimes stick to the side and make the cookie cup fall apart when removed).
  7. Bake for 7-10 minutes or until lightly browned on the sides. (Mine took 8 minutes)
  8. Remove and lightly indent the center of the cups with the back of a teaspoon measuring spoon.
  9. After about 1-2 minutes carefully remove the cookie cups and let cool completely.
Frosting
  1. Cream together the butter and cream cheese until smooth. Stir in the vanilla and then slowly add the powdered sugar. Beat until smooth and creamy.
  2. Pour into a frosting bag fitted with a large star tip.
  3. Pipe the frosting on to the cookie cups and optionally garnish with a light sprinkling of pumpkin pie spice.
Notes
* Or substitute 1 and 1/4 cups white chocolate chips

Want some more fun Easter desserts?

Easter Cupcakes (2)
Bird’s Nest Easter Cupcakes

Carrot Cake M&Ms
Homemade Carrot Cake M&M’s

Comments

  1. says

    OMG, these look SO adorable! I loveee cream cheese frosting. Carrot cake isn`t my favorite type of cake, either. But, I know I would love these cuties~

  2. says

    I want to know how I have never known that carrot cake M&Ms even existed?! Especially when carrot cake is one of my favorite cake flavors. Hmm. Must seek them out and then make these cookie cups!

  3. says

    These are adorable! I love cookie cups too – so much thick and chewiness!! And you can never go wrong with cream cheese frosting : ) I would happily take a few of these off your hands! haha

  4. says

    I love, Love, LOVE, cookie cups! They’re thicker so you get so much more bang for your buck than regular cookies, and there’s more room for frosting. :) I love this carrot cake version Chelsea — these are calling my name. Pinning!

  5. says

    I’m sold, Chelsea! Still have to find me some of these carrot cake M&Ms I keep hearing about! I can’t find them! I mean, i’ve only checked target and my grocery store. Where have you found them?! Love mini anything. Cream cheese has a sweet spot, especially frosting. Why is it SO good?? Have a wonderful Monday! Pinned :)

  6. says

    These are beyond adorable – I am a huge fan of anything in miniature form and these cookie cups are certainly no exception. And the frosting looks beyond scrumptious. You are certainly rocking that carrot cake :)

  7. says

    Oh my gosh, girl, these look absolutely deeeeeeelicious. Like I want to eat 20 of them right now. Pinning and making once I’m done with this whole gluten-free thang. Yum! Hope your week is off to a great start! xoxo

  8. says

    These are so cute, Chelsea! I never would have thought to make carrot cake cookies! Or cookie cups! I have yet to try the carrot cake M&Ms and I really need to get on that. I love those little piles of cream cheese frosting and you sprinkled them with pumpkin pie spice! What a fantastic idea. :)

  9. says

    These are super adorable Chelsea! I love that you made carrot cakes into cookie cups – they sound fantastic especially with cream cheese frosting – yum! Pinning :)

  10. says

    I love carrot cake… in any form! I had no idea M&M made a carrot cake version. I’ll be on the lookout for them next time I’m at Target. Pinning this recipe so I can make sometime this spring. Thanks for sharing!

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