Giant Carrot Cake Cookie Cups Recipe

• Preheat oven to 350 degrees F (175 degrees C). Grease jumbo muffin tin with cooking spray (grease well).
• In a large bowl, cream together the butter and brown sugar until smooth.
• Beat in the eggs one at a time, stir in the crushed pineapple and carrots.
• Combine the flour, baking powder, baking soda, salt and cinnamon; stir that into the carrot mixture.
• Fill jumbo muffin tins to about half full with the cookie batter (this step is pictured above).
• Bake for about 17 minutes in the preheated oven or until cookie cups are set (mine took exactly 17 minutes).
• Make indentation in cookie cups while still hot with the back of a tablespoon or cookie scoop (this step is pictured above). This indentation is where you will put frosting into.
• Allow cookie cups to cool COMPLETELY before trying to remove from pan. They should come out easily by just pulling them out with your fingers or use a knife to help pop them out.
• Pipe frosting (directions below) into the cup and mound it on top to your preference.
• Top with crushed walnuts, if desired.

Frosting

• In a small bowl beat whipping cream until stiff peaks form (be patient - it could take several minutes); set aside.
• In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
• Beat in whipped cream.