Bake Club: Carrot Crackle Marshmallow Cookies

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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.

NO TIME TO BAKE?

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