These adorable Carrot Patch Cookie Cups are chocolate cookies filled with buttercream and topped with crushed Oreos and carrot candies.
Carrot Patch Cookie Cups are perfect for any spring celebration! Bring them to your Easter dinner or make them for a baby shower.
What You’ll Find In This Post
Carrot Patch Cookie Cup Ingredients
To make carrot patch cookie cups you need the ingredients for the cookies as well as for the decorations. Scroll down for the complete recipe with ingredient measurements.
Chocolate Cookie Cups Ingredients
- Sugar: We used a combination of granulated and brown sugar because we wanted the added flavor the brown sugar provides.
- Butter: You’ll need 1/3 cup of butter that is softened but still firm (not melted).
- Egg: The egg adds fat and moisture to these cookies as well as providing structure and leavening.
- Vanilla: You only need to add a little vanilla extract to make a big difference in your baked goods and be sure to use pure vanilla extract for the best results.
- Flour: The all purpose flour provides the structure in the cookies and gives them shape and texture.
- Cocoa Powder: The cocoa powder adds the chocolate flavor.
- Espresso Powder: If you want to increase the chocolate flavor, add a little instant espresso powder.
- Baking Soda: The baking soda is the leavener in this cookie recipe.
- Salt: A little salt enhances the flavor in cookies.
Carrot Patch Decorations:
- Chocolate Buttercream: You can use my chocolate buttercream frosting recipe for a homemade option or if you are short on time you can use store-bought frosting.
- Cookie Crumbs: The crushed Oreos look like the “dirt” in the carrot patch.
- Carrots: We used candy wafers to make candy carrots. Other options include buying premade candy carrots or using dipped strawberries like these.
How To Make Carrot Patch Cookie Cups
There are three main steps to making carrot patch cookies cups: bake, fill and decorate. Scroll down for the printable recipe card and complete instructions.
- Bake: Mix up the cookie dough and bake the cookie cups in a grease silicone mini muffin pan. Use a teaspoon to make indents in the warm cookie cups. Allow the cookie cups to cool in the pan before removing them so that they will hold their shape.
- Fill: Fill the indents in the cookie cups with chocolate buttercream frosting. Top the frosting with crushed Oreos.
- Decorate: Use the melted orange and green candy wafers to make carrots. Press the candy carrots into the frosting on each cookie cup.
Frequently Asked Questions About Making Cookie Cups
Yes, you can use a metal pan instead of a silicone pan but it can make things more difficult. I would suggest rolling the cookie dough balls in granulated sugar before placing them in a well-greased mini muffin pan. You may need to use a thin, sharp knife to help release the cookie cups from the metal pan.
Yes, you can use refrigerated cookie dough to make cookie cups. See my hot chocolate cookie cups recipe for detailed instructions.
You can fill cookie cups with mini candy bars, chocolate ganache, pudding, buttercream, ice cream peanut butter, store-bought frosting, whipped cream, or lemon curd.
Want more spring recipes? Try these next:
Crunchy, airy Robin’s Egg Meringue Cookies are a beautiful blue color with speckles. Dip them in chocolate and coconut for a special treat.
These Flower Pot Cookies are perfect for spring! With sugar cookie cups, chocolate ganache, and Oreo dirt, they are as good to eat as they are cute to look at.
An Easter Cake recipe that’s easy to make and so beautiful to serve! This spring layer cake is covered with fluffy vanilla bean frosting and topped with cake crumb sprinkles.
These Cadbury Mini Egg Pretzel Kisses are an easy Easter treat! Instead of M&M’s these Hershey kiss pretzels are topped with a chocolate egg.
Carrot Patch Cookie Cups
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- ¼ cup cocoa powder
- ½ teaspoon espresso powder optional
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 Oreos crushed
- 1 ½ cups chocolate buttercream find my recipe here or use store-bought chocolate frosting
- ½ cup orange candy wafers
- ¼ cup green candy wafers
- Preheat the oven to 350˚F. Cream the granulated sugar, brown sugar, and butter.
- Add the egg and vanilla extract. Beat until light and fluffy.
- In a separate bowl, combine flour, cocoa powder, espresso powder (optional) baking soda, and salt.
- Add to the bowl and mix until combined scraping down the sides of the bowl as needed.
- Scoop one tablespoon-sized ball of cookie dough into a greased silicone mini muffin pan.
- Bake at 350˚F for 8-10 minutes.
- Use a teaspoon to make indents in the still-warm cookies. Allow the cookie cups to cool before removing them from the pan.
- Fill the cookies cups with chocolate buttercream.
- Press the chocolate buttercream-filled cookie cups into the crushed Oreos (or sprinkle the crushed Oreos over the frosting).
- Melt the orange candy wafers in the microwave at 50% power for 1 minute and then stir. Continue heating at 50% power in 10-second intervals, stirring after each time, until smooth. Transfer to a piping bag and cut off the tip of the bag. Pipe the orange melted candy wafers onto parchment paper forming carrots.
- Melt the green candy wafers in the microwave at 50% power for 1 minute and then stir. Continue heating at 50% power in 10-second intervals, stirring after each time, until smooth. Transfer to a piping bag and cut off the tip of the bag. Pipe the melted green candy wafers on top of the hardened carrots forming the carrot tops.
- Once the candy carrots have hardened, press one into each cookie cup.