Dot Cake Cookies (A Fun Twist on the Viral Dot Cake Trend)
Learn how to make Cake Dot Cookies, a fun twist on the viral Dot Cake trend! Soft chocolate chip cookie cups are topped with vanilla buttercream and rainbow sprinkles for an irresistible dessert.
Welcome back, butter besties! My name is Lisa Silvestre, and I’m the founder of the Secret Crunch and a self-proclaimed Butter Mom.
Every now and then, a dessert takes over social media, and lately, Dot Cakes have been everywhere. Their colorful sprinkle coating and playful birthday cake vibes immediately caught my attention, but instead of recreating the trend exactly as-is, I couldn’t help but wonder…
…what if I turned them into cookies instead?
After all, I am known for my chocolate chip cookie recipe and my ever-growing cookie archive.
Why You’ll Love These Dot Cake Cookies
If you’re someone who immediately saves every viral dessert recipe you see online, this one belongs at the top of your baking list.
These cookies combine everything we love about a classic chocolate chip cookie with the colorful charm of Dot Cakes. They’re soft in the center and topped off with my creamy homemade buttercream… plus, plenty of rainbow sprinkles (duh!).
Grab your FREE copy of my e-book, The Ultimate Cookie Starter Kit, with five tried and true cookies recipes that are essential for any kitchen!
They’re surprisingly easy to make, making them perfect for birthdays, baby showers, classroom parties, or anytime you want a dessert that feels extra special.
What Are Dot Cake Cookies?
Dot Cake Cookies are my cookie-inspired take on the viral Dot Cake trend.
Instead of using cake, I bake soft chocolate chip cookie cups in a muffin tin, frost each one with homemade buttercream, and coat the tops in colorful sprinkles. The result is a cookie that’s playful, nostalgic, and completely irresistible.
If you’re looking for a dessert that’s guaranteed to stand out on the dessert table, this is it.
Avoid Overbaking Your Dot Cake Cookies
For the softest cookies, avoid overbaking your batch of cookies. The centers should still look slightly soft when you remove them from the oven, as they’ll continue to set while cooling.
It’s very easy to overbake cookies, and while it may look golden when it comes out of the oven… after an hour or so, they’ll be very hard to bite into.
Cool Completely Before Adding the Buttercream
Just like cupcakes, you’ll want to make sure your cookie cups cool completely before spreading your homemade buttercream.
If you add the buttercream while it’s still warm, the buttercream will slide right off (and create quite the mess!)
Grab your FREE copy of my e-book, The Ultimate Cookie Starter Kit, with five tried and true cookies recipes that are essential for any kitchen!
Can I Use Store Bought Icing?
Absolutely! Listen, I know we’re all busy… and I’m all about delicious shortcuts. Store-bought icing will work just fine for this recipe.
How to Make Dot Cake Cookies
Start by preheating your oven to 350°F. Lightly spray a standard muffin tin with cooking spray and set aside.
Melt the butter and allow it to cool slightly.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and continue mixing until the mixture becomes creamy.
Add the flour, baking soda, and salt, stirring until a soft cookie dough forms. Fold in the chocolate chips until evenly distributed throughout the dough.
Using a standard cookie scoop (about 2 tablespoons of dough), portion the dough into the prepared muffin tin. Gently press each dough ball into the cavity, bringing the dough slightly up the sides to create a shallow cookie cup.
Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool in the muffin tin for about 10 minutes, then carefully loosen each cookie with a small offset spatula or butter knife before transferring them to a wire rack to cool completely.
Meanwhile, prepare the buttercream. Using an electric mixer, beat together the softened butter, powdered sugar, and milk until light, smooth, and spreadable.
Once the cookies have cooled completely, spread a layer of buttercream over the top of each cookie, allowing it to fill the shallow center.
Pour the sprinkles into a shallow bowl. Gently press the buttercream side of each cookie into the sprinkles until completely coated.
Serve immediately or store in an airtight container until ready to enjoy.
So, You Want More Decorated Cookies?
I got’chu, butter bestie! I have an entire category of Topped and Decorated Cookies. Plus, some of my personal favorites include:
S’mores Cookies
Funfetti Cookies with an Oreo Center
Teddy Chocolate Cookies
Dot Cake Cookies
Ingredients
For the Cookie Cups
- ¼ cup butter
- PAM cooking spray or any other cooking spray
- 3 tbsp granulated sugar
- 5 tbsp brown sugar
- 1 large egg room temperature
- ½ cup + 6 tbsp all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk or semi-sweet chocolate chips
- ½ cup sprinkles poured in a shallow bowl
For the Buttercream
- ¼ cup butter softened
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Start by preheating your oven to 350°F. Lightly spray a standard muffin tin with cooking spray and set aside.
- Melt the butter and allow it to cool slightly.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and continue mixing until the mixture becomes creamy.
- Add the flour, baking soda, and salt, stirring until a soft cookie dough forms. Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a standard cookie scoop (about 2 tablespoons of dough), portion the dough into the prepared muffin tin. Gently press each dough ball into the cavity, bringing the dough slightly up the sides to create a shallow cookie cup.
- Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool in the muffin tin for about 10 minutes, then carefully loosen each cookie with a small offset spatula or butter knife before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the buttercream. Using an electric mixer, beat together the softened butter, powdered sugar, and milk until light, smooth, and spreadable.
- Once the cookies have cooled completely, spread a layer of buttercream over the top of each cookie, allowing it to fill the shallow center.
- Pour the sprinkles into a shallow bowl. Gently press the buttercream side of each cookie into the sprinkles until completely coated.
- Serve immediately or store in an airtight container until ready to enjoy.
Loving these recipes? Be sure to follow me on socials: Instagram, TikTok and Youtube for more Butter Mom inspiration! Plus, you can get my free recipe e-book by clicking here!
