Chaos Cake Cookie-Dough Avalanche (Print Version)
Decadent mini cups with cookie dough, fudgy brownie, and playful candy toppings for sweet cravings.
# 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:
01 -
Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
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.
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.
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.
05 -
Generously top each filled cup with mini M&M’s, chopped chocolate sandwich cookies, caramel pieces, mini marshmallows, and rainbow sprinkles.
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.
07 -
Serve at room temperature for optimal gooey texture.
# Notes:
01 -
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.
02 -
For additional texture and flavor, consider adding pretzel pieces, potato chips, or chopped peanut butter cups to the topping selection.
03 -
Store in an airtight container at room temperature for up to 3 days. Enjoy with cold milk or a scoop of vanilla ice cream.