- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1 cup miniature marshmallows
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup chopped salted peanuts
- 1/3 cup hot caramel ice cream topping, warmed
- Let dough stand at room temperature for 5-10 minutes to soften. Press dough onto a greased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown.
- Sprinkle with marshmallows, chips and peanuts. Bake 5-10 minutes longer or until marshmallows are puffed. Drizzle with caramel topping. Cool on a wire rack. Yield: 16 slices.
Originally published as Rocky Road Cookie Pizza in Simple & Delicious October/November 2011, p38
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