Bake Club: Carrot Crackle Marshmallow Cookies

Bake Club: Carrot Crackle Marshmallow Cookies

Makes about 18 cookies

1 box white or vanilla cake mix

1 teaspoon cinnamon

½ teaspoon salt

1 cup shredded carrots

1 stick butter, melted

• Marshmallow Fluff
• Rice Krispies or your favorite cereal (Cinnamon Toast Crunch would CRUSH here, too!)

Heat oven to 350F and grease two baking sheets.

In a medium bowl, toss together cake mix, cinnamon and salt to combine, stir in shredded carrots and melted butter and mix until a dusty dough forms. This dough is less wet than most cookie doughs because the carrots will add moisture during baking.

Scoop rounds of dough 2-inches apart on the baking sheets. Scoop and with a fork swirl 1 teaspoon of marshmallow fluff on the top of each dough round. Sprinkle atop or entirely coat in cereal of your choice.  

Bake 8-12 minutes, depending on the size of your cookie and strength of your oven, until golden brown on the edges and the fluff has puffed and caramelized slightly.