Carrots & Butterscotch Cookie Cups
1 package Krusteaz Oatmeal Scotchie Cookie Mix
1 cup shredded fresh carrots
½ cup well drained pineapple tidbits
½ cup chopped pecans
½ cup butter, softened
1 ½ cups powdered sugar
1 cup (8 oz) cream cheese, softened
2 tablespoons butter, softened
2 tablespoons honey
Salted chopped pecans, optional
- // Preheat oven to 350°F. Line muffin pans with 18 paper baking cups.
- // For Cookies: In medium bowl, stir together all cookie ingredients until dough forms. Divide dough and place in muffin cups. Bake 13-15 minutes or until center springs back when lightly touched. Let cool completely before frosting.
- // For Frosting: In medium bowl, combine all frosting ingredients until smooth and creamy. Frost cookie cups with smooth layer of frosting; top with salted chopped pecans, if desired. Chill 1 hour before serving.
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