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Chaos Cake Cookie-Dough Cups

Category: Sweet Treats with the Perfect Crunch

Create playful chocolate mini cups stacked with gooey brownie and soft cookie dough, finished with an avalanche of candies and sweet toppings. This dessert brings a joyful mix of textures and flavors—think fudgy, chewy, and crunchy in every bite. Easy enough for home baking yet impressive enough to delight guests at any celebration, they're baked in muffin tins for perfect single servings. Enjoy them at room temperature for ultimate gooeyness and top with extra candies or ice cream for added decadence.

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Updated on Wed, 18 Jun 2025 10:16:07 GMT
A close up of a cookie dough avalanche cupcake. Save
A close up of a cookie dough avalanche cupcake. | krispywithmia.com

Chaos Cake Cookie Dough Avalanche Mini Cups are the answer when you crave big dessert energy in a small package. Each cup packs layers of gooey brownie, chocolate chip cookie dough, and a landslide of childhood-candy favorites. These mini desserts bring excitement to any party table or late-night craving fix.

The first time I tried this was for a friend’s birthday and everyone’s eyes lit up at the first bite. Personally I love how you can go wild with topping combinations without ever repeating the same cup twice.

Ingredients

  • Unsalted butter: soft for cookie dough and melted for brownies delivers a rich taste and chewy texture
  • Brown sugar and granulated sugar: each provide different notes of sweetness the brown adds caramel undertones
  • Milk: a splash keeps the cookie dough soft and scoopable
  • Vanilla extract: brings aroma to both layers choose pure extract for best flavor
  • All-purpose flour: heat-treated to make the cookie dough safe to eat raw gives structure
  • Salt: sharpens the sweet flavors and gives the brownies depth
  • Mini chocolate chips: dot the cookie dough so each bite has chocolate surprises use a brand known for melting smoothly
  • Cocoa powder: unsweetened transforms the brownie layer into a fudgy base for all the chaos Dutch process gives deeper color
  • Eggs: give the brownies their tender crumb and shiny top choose large eggs at room temperature
  • Baking powder: a little lift for soft cakey brownies
  • Mini M and Ms: rainbow chips for crunch and color authentic mini size looks adorable in each cup
  • Chopped chocolate sandwich cookies: give a creamy crunch factor try to use popular name brands for a classic taste
  • Caramel bites or soft caramels: for gooey bites of sweet use soft store-bought caramels for easy chopping
  • Mini marshmallows: toast up slightly in the oven and add holiday vibes
  • Rainbow sprinkles: for color and playfulness kids love the cheerful look

Step-by-Step Instructions

Preheat and Prep:
Set your oven to 350 F or 175 C and line a 12-cup muffin tin with paper liners to prevent sticking and make removing the cups easy
Make the Cookie Dough:
In a mixing bowl use an electric mixer or sturdy whisk to cream together the softened butter brown sugar and granulated sugar until pale and fluffy about 2 to 3 minutes scraping the bowl often Add in milk and vanilla mixing until smoothly combined Sift in the heat-treated flour and salt then mix until just incorporated Finally fold in the mini chocolate chips gently so the dough stays soft Cover and set aside
Prepare the Brownie Batter:
In a separate bowl whisk the melted butter with both sugars until glossy and thick Crack in the eggs one at a time whisking well after each for a shiny batter Stir in the vanilla Sift together the cocoa powder flour baking powder and salt then blend in with a spatula until only just combined careful not to overmix for ultra-fudgy brownies
Layer and Fill the Cups:
Spoon about one tablespoon of brownie batter into each muffin liner spreading to cover the base Take roughly one tablespoon of cookie dough shape into a thick disc and softly press on top of the brownie Repeat layering as desired ending with a layer of cookie dough for maximum visual chaos
Top with Treats:
Scatter each cup with a generous handful of mini M and Ms cookie pieces caramel chunks marshmallows and sprinkles Press gently so the toppings stick and mound over the top
Bake and Cool:
Bake for 18 to 20 minutes until the edges are lightly golden and the brownie layer is just set in the center Remove from the oven and let the cups cool completely in the pan so the centers stay gooey and the toppings stay put
Serve:
Pull out of the liners and enjoy at room temperature for the richest gooey texture Great with a glass of milk
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A close up of a chocolate cake with chocolate drizzled on top. | krispywithmia.com

The mini chocolate chips make every bite feel special especially when you use your favorite brand My niece and I once did a side by side taste test with different types and she could actually tell the difference We laughed at the mess we made but agreed more toppings are always better

Storage Tips

Keep the mini cups stored in an airtight container at room temperature for up to three days To keep them extra chewy you can place a slice of bread in the container which adds a little moisture If you want to keep them longer freeze individually wrapped cups for up to a month then thaw at room temp

Ingredient Substitutions

You can use vegan butter and egg replacer to make a dairy free version Swap in gluten free flour blends for all purpose flour in both layers For toppings almost any chopped candy works well including peanut butter cups potato chips or pretzels for a salty twist

Serving Suggestions

Serve these on a fun platter at birthdays after-school gatherings or kid sleepovers For a full dessert bar set out bowls of extra candies marshmallows and melted chocolate so everyone can create their own chaos cup Warm a mini cup for ten seconds in the microwave and add vanilla ice cream for an indulgent treat

A close up of a cupcake with chocolate, marshmallows, and candy. Save
A close up of a cupcake with chocolate, marshmallows, and candy. | krispywithmia.com

Cultural and Historical Context

Chaos cakes caught on as a joyful dessert trend celebrating maximalism and fun With wild ingredient combinations and sky-high toppings this recipe channels that playful spirit in a smaller hand-held format It is a hit at bake sales and kids’ events bringing a nostalgic yet modern dessert to the table

Recipe FAQs

→ How do I heat-treat flour for the cookie dough?

Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, then cool before using.

→ Can I swap candies for other toppings?

Absolutely! Try pretzel pieces, peanut butter cups, potato chips, or any favorite candies for extra fun.

→ What ensures gooey centers in these mini cups?

Bake just until the brownie is set but still fudgy; avoid overbaking for soft, gooey texture.

→ Are these cups suitable for vegetarians?

Yes, the ingredients are vegetarian. Check candy and cookie labels for gelatin or animal-derived additives.

→ How long do these mini cups stay fresh?

Store them airtight at room temperature for up to three days; enjoy within this period for best texture.

→ Can I prepare these ahead for a party?

Yes, bake and cool them in advance. Add extra toppings just before serving if you like for added crunch.

Chaos Cake Cookie-Dough Avalanche

Decadent mini cups with cookie dough, fudgy brownie, and playful candy toppings for sweet cravings.

Prep Time
25 min
Cook Time
20 min
Total Time
45 min
By: Mia Chen

Category: Desserts

Skill Level: Medium

Cuisine: American

Yield: 12 Serves (12 mini cups)

Diet Suitability: Vegetarian

Ingredients

→ Cookie Dough Layer

01 115 g unsalted butter, softened
02 100 g light brown sugar, packed
03 50 g granulated sugar
04 30 ml milk
05 5 ml vanilla extract
06 125 g all-purpose flour, heat-treated
07 2.5 ml salt
08 120 g mini chocolate chips

→ Brownie Layer

09 115 g unsalted butter, melted
10 100 g granulated sugar
11 90 g brown sugar, packed
12 2 large eggs
13 5 ml vanilla extract
14 40 g unsweetened cocoa powder
15 65 g all-purpose flour
16 1.25 ml baking powder
17 1.25 ml salt

→ Chaos Avalanche Toppings

18 80 g mini M&M’s
19 80 g chopped chocolate sandwich cookies
20 40 g caramel bites or soft caramels, chopped
21 40 g mini marshmallows
22 40 g rainbow sprinkles

Steps

Step 01

Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.

Step 02

In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in milk and vanilla extract. Fold in heat-treated flour and salt, then stir in mini chocolate chips. Set aside.

Step 03

In a separate bowl, whisk melted butter with granulated sugar and brown sugar. Add eggs and vanilla extract, whisking until smooth. Sift in cocoa powder, flour, baking powder, and salt. Mix until just combined.

Step 04

Spoon approximately 1 tablespoon of brownie batter into each muffin cup. Gently press about 1 tablespoon of cookie dough on top. Repeat layering if desired, ensuring the final layer is cookie dough.

Step 05

Generously top each filled cup with mini M&M’s, chopped chocolate sandwich cookies, caramel pieces, mini marshmallows, and rainbow sprinkles.

Step 06

Bake for 18 to 20 minutes or until the brownie is set but remains fudgy and the edges are golden. Allow to cool completely in the tin before removing.

Step 07

Serve at room temperature for optimal gooey texture.

Notes

  1. To heat-treat flour, spread it on a baking sheet and bake at 175°C for 5 minutes to render it safe for raw consumption.
  2. For additional texture and flavor, consider adding pretzel pieces, potato chips, or chopped peanut butter cups to the topping selection.
  3. Store in an airtight container at room temperature for up to 3 days. Enjoy with cold milk or a scoop of vanilla ice cream.

Tools You’ll Need

  • 12-cup muffin tin
  • Paper liners
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons

Allergen Info

Check every ingredient for potential allergens, and consult a health professional if unsure.
  • Contains wheat, dairy, eggs, soy (in some candies), and possible nuts depending on topping selections. Always verify specific ingredient labels if allergies are a concern.

Nutrition Facts (Per Serving)

These details are approximate and shouldn’t replace professional advice.
  • Calories: 290
  • Fats: 13 g
  • Carbohydrates: 41 g
  • Proteins: 3 g