Soft & chewy white chocolate chip and rainbow sprinkle cookie cup filled with a Dunkaroo inspired filling.
Can I make this recipe vegan?
Yes! Substitute the butter with vegan butter, white chocolate chips with vegan white chocolate chips, and cream cheese with non-dairy cream cheese.
How do I store these cookie cups?
I recommend storing them in an airtight container in the fridge for up to 5 days.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Dunkaroo Cookie Cups
Soft & chewy white chocolate chip and rainbow sprinkle cookie cup filled with a Dunkaroo inspired filling.
Servings 6 cookie cups
Ingredients
Cookie Cups
- ½ cup unsalted butter, melted
- ½ cup (102g) packed brown sugar
- ¼ cup (52g) granulated sugar
- 2 tsp vanilla extract
- 1 â…“ cup (170g) all-purpose flour
- 1 tbsp cornstarch
- ½ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp baking soda
- â…“ cup white chocolate chips
- ¼ cup rainbow sprinkles
Dunkaroo Filling
- 6 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup (115g) powdered sugar
- 1 tsp vanilla extract
Toppings
- Rainbow sprinkles
- Mini teddy grahams or cookies
Instructions
- Preheat oven to 350°F. Grease half of a 12-cup muffin tin with non-stick cooking spray (this recipes makes 6 cups).Â
- In a large mixing bowl, whisk together melted butter, sugars, and vanilla until combined. Add flour, cornstarch, salt, baking powder, and baking soda. Use a wooden spoon or spatula to fold dry ingredients into wet until a soft dough forms. Fold in white chocolate chips and sprinkles.Â
- Scoop 2 ½-3 tbsp dough into each muffin cup and lightly press dough down so it sits evenly in the bottom (do not press up the sides yet).Â
- Bake for 13-14 min until edges are set. The center should still look soft and slightly underbaked.Â
- Remove from oven and immediately use the bottom of a ¼ cup measuring cup to gently press into the center of each cookie to form a cup shape.Â
- Cool cookie cups for 10 minutes before carefully removing. Cool completely before filling.Â
- Make the filling: in a medium mixing bowl, use a handheld mixer to cream together cream cheese, butter, and vanilla until combined. Slowly mix in powdered sugar until a creamy frosting forms.Â
- Fill each cooled cookie cup with dunkaroo filling. Top with a teddy graham or cookie and rainbow sprinklesÂ
