Carrots & Butterscotch Cookie Cups

Prep 10 min
Total Time 2 hrs
Servings 18 cookie cups

Ingredients

Cookie:

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 egg

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Frosting:

1 ½ cups powdered sugar

1 cup (8 oz) cream cheese, softened

2 tablespoons butter, softened

2 tablespoons honey

Salted chopped pecans, optional

  1. // Preheat oven to 350°F. Line muffin pans with 18 paper baking cups.
  2. // 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.
  3. // 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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