Dunkaroos Recipe

Making homemade Dunkaroos brings back all the lunchbox nostalgia, and they’re surprisingly simple to put together!

Remember this first! Your cookies need to be thin and crispy, otherwise they’ll snap in half the second you try to scoop up frosting.

I use a vanilla frosting base loaded with rainbow sprinkles because that’s what makes them feel like the real deal.

They stay fresh for days in an airtight container.

Honestly, being able to control the sweetness and make the frosting as thick as I want is why I make these instead of hunting down the packaged ones.

A tiny bit of almond extract in the cookie dough adds a subtle flavor that makes them taste even better than you remember!

How to Make Dunkaroos Recipe

Ingredients

• 1 box FUNFETTI CAKE MIX (15.25 oz.)
• 1 cup VANILLA YOGURT
• 8 oz. COOL WHIP (thawed)
• 1/4 cup RAINBOW SPRINKLES (optional)
• ANIMAL CRACKERS or GRAHAM CRACKERS (for dipping)

Step-by-Step Instructions

Step 1:

Spread the dry cake mix on a baking sheet and bake at 350°F for about 5 minutes. This heat-treats the mix.

Step 2:

Let the mix cool completely before moving on—otherwise, the texture can get weird and clumpy.

Step 3:

Grab a big mixing bowl and add the cooled cake mix, yogurt, and Cool Whip.

Step 4:

Stir with a sturdy spatula or big spoon until it all looks smooth and creamy.

Step 5:

Fold in some rainbow sprinkles for color, then pop the bowl in the fridge for at least 30 minutes.

Step 6:

Spoon the dip into a smaller serving bowl and add extra sprinkles on top.

Serve it up with cookies or crackers.

Tips and Tricks for Making This Recipe

Use Properly Thawed Cool Whip

If you start with frozen Cool Whip, mixing is a headache and the texture turns lumpy.

Let it thaw in the fridge first for best results.

Choose a Yogurt with Balanced Sweetness

Vanilla yogurt gives just enough sweetness without overpowering the Funfetti.

If you want a thicker dip, Greek yogurt does the trick.

Add Extra Sprinkles After Mixing

If you add sprinkles too early, the colors can bleed. Wait until the end for that bright, speckled look.

Keep it Cool Before Serving

Chilling the dip helps it firm up, making it easier to scoop, and the flavors blend better after a rest in the fridge.

Try Different Dippers

Animal crackers, graham sticks, or even mini pretzels all work.

Each gives a different vibe with the sweet, cake-like dip.

What to Serve with Dunkaroos Recipe

Animal Crackers

Honestly, animal crackers are a classic for Dunkaroos.

They have just the right crunch and don’t overwhelm the dip’s flavor.

Their mild sweetness keeps the combo from getting too sugary.

If you bake your own, try rolling them thinner for a better crunch.

Fresh Fruit

Fresh fruit is a surprisingly good match with Dunkaroos.

Sliced strawberries, banana chunks, or apple slices hold up well and add a juicy, lighter twist.

Chill the fruit first if you want a cool, refreshing snack on a hot day.

Waffle Pieces

Small waffle squares make for a fun, breakfast-y dipper.

Toast them a bit so they hold together in the dip.

The chewy waffle with creamy frosting is a combo that’s somehow both familiar and new; maybe a little unexpected, but it works.

Pretzels

Pretzels bring that salty-sweet thing everyone loves. Mini pretzels or rods both work, but rods are less messy for dipping.

If you want to get fancy, drizzle a little melted white chocolate on the pretzels before serving.

Mini Pancakes

Mini pancakes are a wild card, but people go nuts for them with Dunkaroos dip.

They soak up a bit of frosting for a soft, cake-like bite.

Want more flavor? Toss a pinch of cinnamon in the pancake batter next time.

Variations and Substitutions

Gluten-Free and Dairy-Free Swaps

To go gluten-free, use almond flour or a mix of almond and tapioca starch.

The cookies stay tender but get a little crisp.

For dairy-free, coconut yogurt or coconut cream both bring a smooth texture and subtle sweetness.

You can even sneak in a scoop of plant-based protein powder if you’re feeling ambitious.

Nut-Free Options

If nuts are off the table, tigernut butter is a solid swap; it’s sweet on its own and has a similar texture.

Sunflower seed butter works too and brings a gentle earthy note.

With sprinkles on top, you’ll barely notice any difference.

Flavor Add-Ins

Feel free to play with flavors; add a pinch of cinnamon or some freeze-dried strawberry powder to the cookie dough.

A drop or two of almond or lemon extract in the dip changes things up without much effort.

I love tweaking each batch so it never gets boring. Why not make it your own?

How to Store Leftover Dunkaroos Recipe

Keep It Fresh

Just cover the bowl tightly with plastic wrap or use an airtight container.

Either way, you’ll keep the dip tasting fresh for days.

I usually stash it in the fridge for up to four days; especially if I made it with Greek yogurt.

Freezing Tips

Want to keep it longer? Scoop the dip into small, freezer-safe containers so you can grab just what you need later.

I add the sprinkles after thawing since freezing can make the colors run.

Let it thaw in the fridge to keep the texture right.

Serving Again

Give the dip a quick stir before serving—sometimes it separates a bit in the fridge.

If it’s too thick, a splash of milk or spoonful of yogurt brings it back to life.

Serve it cold with cookies or fruit and it’s still a crowd-pleaser.

Common Mistakes to Avoid

Overmixing the Dough

If you mix the dough too much, the cookies turn dense and lose their crisp bite.

Stop as soon as you don’t see any more flour streaks.

When I use an electric mixer, I switch to low speed once the dry ingredients go in; otherwise, the dough gets tough fast.

Skipping Chill Time

It’s tempting to skip chilling, but then your cookies spread too much and lose their shape.

I always chill mine at least 30 minutes so the butter firms up and the edges bake up nice and neat.

Cold dough also makes it way easier to cut out shapes and keeps the cookies soft inside and crisp outside.

Using Warm Frosting Ingredients

If your butter or marshmallow fluff is warm, your frosting can separate or turn greasy.

I usually grab both at room temperature; they just mix together better and make that fluffy, creamy texture Dunkaroos are famous for.

Slowly adding powdered sugar keeps the frosting stable and stops it from getting runny when you dip the cookies. Nobody wants a mess, right?