Cookies and cupcakes are rolled into one in these giant carrot cake cookie cups that are filled AND topped with a whipped cream cheese frosting. Great Easter dessert recipe idea!
I’m so excited to share these giant carrot cake cookie cups with you today. Not only because they are amazing and in perfect timing to make for an Easter dessert, but because I’ve had this idea in the back of my mind for a while now to make giant cookie cups in a JUMBO muffin pan (you can buy one here for really cheap! I linked to the exact one I have). Finally something that I did the dreaded Google search for and came up with nothing – meaning no one had gone before me in the giant cookie cup world (at least that I could find). I am treading on new territory and so excited about it. I decided that I am going to make this a “thing” here on Wishes and Dishes by consistently providing you with new ideas for jumbo cookie cups.
Now, I’ve made many cookie cups in the past (in mini muffin tins) and had tons of fun coming up with ideas for those, but these babies are cupcake size…they even look a little like cupcakes at first glance! But, nope, they are a cookie base filled with frosting in the middle and topped with frosting like a cupcake. How fun is that? I thought about what a great alternative these would be for a birthday party or any other occasion calling for cupcakes: cookies and cupcakes rolled into one!
If you love carrot cake you will love these – they aren’t overly sweet and the frosting is a decadent, light, whipped consistency. And a dessert with carrots in it MUST be health food, right? Enjoy!
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