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Cookies & Bars

White Chocolate Chunk Carrot Cake Cookies

White Chocolate Chunk Carrot Cake Cookies

Recipe shared by:Duncan Hines

Make these easy and delicious cookies any time of year.

  • Hands-on Time: 20 Minutes
  • Total Time: 105 Minutes
  • Servings: 10 big cookies or 20 large cookies
  • Difficulty: EASY


  • 1 package Duncan Hines® Signature Carrot Cake Mix
  • 1 cup hot water
  • ½ cup butter, softened
  • ½ cup vanilla Greek yogurt
  • 2 eggs
  • 1 bar (4 oz.) white chocolate, coarsely chopped
  • 1 cup macadamia nuts, chopped
  • orange and green food color (optional)

Baking Instructions

  • Preheat oven to 350°F. Grease baking sheets.
  • Empty carrot and raisin pouch into small bowl and add hot water; let stand 5 minutes. Drain and squeeze out excess water.
  • Combine cake mix, carrot and raisin mixture, butter, yogurt, eggs, white chocolate and nuts in a large bowl with a wooden spoon until blended.
  • Drop by ½ cup measure 2-inches apart on pans*.
  • Bake18 to 19 minutes or until just set. Cool cookies 2 minutes on pan. Remove cookies from pan and cool completely on wire rack.
  • Divide frosting in half. Add food color to one half. Drizzle in alternate lines to form pattern.
  • Baking Tip: For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking. *For smaller cookies, drop by ¼ cup measure and bake 12 to 14 minutes.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

To make the shape of bunny ears, press a glass into the rolled out cookie dough and make intersecting circles.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

For a uniform bake, always scoop and bake the same size cookie. This will ensure your cookies cooked to just the correct doneness every time.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

Check oven temperature with a reliable oven thermometer to be sure it is accurate. Adjust temperature if necessary.

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