The idea for this cookie belongs to my sister.
I had originally made these as cocoa sugar cookies with royal icing and happily sent a batch off to my flavor inspectors. Her response was immediate: "These should be Dunkaroos."
Honestly, she was right.
The concept stuck with me from the second she said it. We reshaped the cookies, tweaked the recipe to create the ideal dipping cookie, and paired them with buttercream. One bite transported me straight back to the '90s. These days, I may have traded Lunchables for charcuterie boards and juice boxes for a glass of wine, but it turns out I still enjoy dunking cookies into frosting just as much as I did back then. Some things are simply too fun to outgrow.
Ingredients
Chocolate Sugar Cookies: Unbleached Hard Red Wheat Flour (Enzyme*, Or Malted Barley Flour), Sugar, Pasteurized Cream, Skimmed Milk, Cultures, Cocoa-Processed with Alkali, Egg, Water, Cane Alcohol, Cane Sugar, Madagascar Vanilla, Bean Extractives, Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate, Sea Salt.
Buttercream Frosting: Sugar, Cornstarch, Pasteurized Cream, Skimmed Milk, Cultures, Heavy Cream, Milk, Mono and Diglycerides, Polysorbate 80, Carrageenan, Water, Cane Alcohol, Cane Sugar, Madagascar Vanilla, Bean Extractives, Sea Salt.