Chef Josh Elkin‘s Snack Back series focuses on the best bites of our childhoods. In his latest installment, the chef tackles the classic Dunkaroos.
You know, the tiny cookies you dip into a deliciously sweet cream.
Here’s what you’ll need:
Cream cheese, unsalted butter, salt, vanilla extract, powdered sugar and rainbow sprinkles. Oh, and cookies to dunk with of course.
Here’s what to do:
Cream together 4 ounces of room temperature cream cheese with 1/4 cup of unsalted butter. Add a pinch of salt a a teaspoon of vanilla extract, continuing to mix it together until the consistency of is uniform.
Now, add a cup of powdered sugar in three stages. Don’t dump all of it into your mix at once. When the powdered sugar is completely blended into the cream, add 1/3 cup of rainbow sprinkles.
Gently fold the sprinkles into the mix. If you over mix, the sprinkles will bleed into the base.
All that’s left to do is dunk to your heart’s content.