Carrot Cake Gooey Butter Cookies

Carrot Cake Gooey Butter Cookies – you guys these cookies only have 6 simple ingredients which makes them perfect for those of us that want carrot cake and cream cheese frosting without all the fuss! Don’t let the simplicity of the recipe fool you…they are out of this world!

If you’ve been on my site before you know I’m all about chocolate ( hello Chocolate Snickerdoodles, Chocolate Peanut Butter Bars, and Chocolate Greek Yogurt Parfaits)!

Today though…it’s all about these super soft and incredibly moist Carrot Cake Gooey Butter Cookies! Trust me when I say these don’t disappoint even the biggest chocolate addicts!

Hallelujah for spring break this week! I’m beyond excited to put my role as a teacher on the back burner for the week and get caught up! I already know my list is much longer than I would ever have time to accomplish in a year let alone this week.

Here’s a quote that pretty much sums it up, “We overestimate what we can accomplish in a day, and underestimate what we can accomplish in a year”. That’s me for sure!

THE RECIPE

Ingredients:

½ c. butter, room temperature
1 8oz.pkg cream cheese, room temperature
1 egg
1 box carrot cake mix
1 c. mix ins (salted caramel chips, white chocolate chips, chopped walnuts, etc.)
1 c. powdered sugar

Instructions:

Cream butter and cream cheese together.
Add egg and beat.
Add cake mix and beat until incorporated.
You can add in one cup of add ins. You can choose one kind of add in or a combination of your favorites. Stir to combine.
Chill cookie dough for at least two hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Add powdered sugar to a shallow dish.
Shape cookies into one inch balls. Roll in powdered sugar. Set on parchement lined baking sheet.
Bake for 10-12 minutes Cool for 2 minutes on baking sheet then move to wire rack to completely cool.
Store in an airtight container.

Source: littledairyontheprairie.com