Chaos Cookie Dough Avalanche Cups (Print Version)
Funfetti mousse, edible cookie dough, and sprinkles combine in vibrant layered dessert cups for a playful treat.
# Ingredients:
→ Funfetti Cake Base
01 -
90 g all-purpose flour
02 -
100 g granulated sugar
03 -
60 ml whole milk
04 -
60 g unsalted butter, softened
05 -
1 large egg
06 -
1 tsp baking powder
07 -
0.25 tsp fine salt
08 -
1 tsp pure vanilla extract
09 -
2 tbsp rainbow sprinkles
→ Funfetti Cake Mousse
10 -
240 ml heavy cream, chilled
11 -
115 g cream cheese, softened
12 -
40 g powdered sugar
13 -
0.5 tsp pure vanilla extract
14 -
2 tbsp rainbow sprinkles
15 -
0.5 cup cooled, crumbled funfetti cake base
→ Edible Cookie Dough Avalanche
16 -
60 g all-purpose flour, heat-treated
17 -
60 g unsalted butter, softened
18 -
65 g light brown sugar, packed
19 -
2 tbsp granulated sugar
20 -
2 tbsp whole milk
21 -
0.5 tsp pure vanilla extract
22 -
0.25 tsp fine salt
23 -
90 g mini chocolate chips
→ Assembly and Garnish
24 -
Extra rainbow sprinkles
25 -
Mini chocolate chips
26 -
Whipped cream (optional)
# Steps to Follow:
01 -
Preheat oven to 175°C. Grease and line a 20x20 cm baking pan. In a mixing bowl, beat granulated sugar and softened butter until light and fluffy. Add egg and vanilla extract; combine thoroughly. Sift together flour, baking powder, and salt, then add to wet ingredients alternately with milk, mixing gently. Fold in rainbow sprinkles. Pour batter into prepared pan and bake for 15–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely and crumble 0.5 cup for the mousse.
02 -
In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture. Fold in crumbled cake base and rainbow sprinkles. Chill until ready for assembly.
03 -
Heat-treat flour: spread flour on a baking sheet and bake at 175°C for 5 minutes, then cool completely. In a mixing bowl, cream butter, light brown sugar, and granulated sugar until smooth. Mix in whole milk and vanilla extract. Add cooled, heat-treated flour and salt; combine until smooth. Fold in mini chocolate chips. Add a splash of milk if dough is too firm.
04 -
Spoon a layer of funfetti cake mousse into each clear serving glass. Top with a generous scoop of edible cookie dough, allowing it to cascade over the edge for an overflowing effect. Garnish with additional rainbow sprinkles, mini chocolate chips, and whipped cream if desired.
05 -
Serve immediately or refrigerate the assembled cups for up to 2 hours before serving.
# Additional Notes:
01 -
To heat-treat flour, spread the flour on a baking sheet and bake at 175°C for 5 minutes before cooling completely to ensure food safety.
02 -
For a gluten-free adaptation, substitute a gluten-free flour blend for both cake and cookie dough components.
03 -
Mini M&M’s or chopped chocolate may be used in place of chocolate chips to vary the texture and flavor.
04 -
Pair these indulgent cups with cold milk or a sweet dessert wine for a complete experience.