Carrot Cake Sandwich Cookies

(1 Reviews)

by Janice Hardy

Preparation time
15m

Cooking time
20m

Ingredients

For 12 Serving(s) ()

Recipe

1/4 cup(s) packed brown sugar
1 1/2 cup(s) flour
1 cup(s) marshmallow cream
1/2 teaspoon(s) salt
3/4 cup(s) finely grated carrots
3/4 cup(s) rolled oats
4 ounce(s) cream cheese, room temperature
1 1/2 sticks butter, softened
1 large egg
1 teaspoon(s) pumpkin pie spice
4 tablespoon(s) Butter, softened
1/2 cup(s) sugar
1/3 cup(s) raisins
1/2 teaspoon(s) baking soda
1 teaspoon(s) vanilla

Carrot Cake Sandwich Cookies Directions

Preheat oven to 350 degrees
Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl.
Beat the butter, sugar and brown sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 5 min.
Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in raisins.
Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the baking sheets.
Bake until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and cool
To make the filling
Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes.
Spread 1 tablespoon filling on the flat side of half the cookies, sandwich with the remaining cookies.
Store in an airtight container in the fridge up to 2 days.

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