Rocky Road Cookie Cups Recipe

Rocky Road Cookie Cups Recipe
Rocky Road Cookie Cups Recipe photo by Taste of Home
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Rocky Road Cookie Cups Recipe

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Traditional Rocky Road ice cream has nuts, marshmallows and chocolate. Using prepared cookie dough makes it easy to put the flavors together in these fast, kid-friendly cups.—Charlotte McDaniel, Jacksonville, AL
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 3/4 cup miniature marshmallows
  • 2 tablespoons miniature semisweet chocolate chips
  • 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press evenly onto bottom and up sides of 24 greased mini-muffin cups.
Bake 10-12 minutes or until edges are golden. Using the back of a measuring teaspoon, make an indentation in each cup. Immediately place 3 marshmallows and 1/4 teaspoon chocolate chips in each cup; sprinkle with almonds. Return to oven; bake 1 minute longer. Cool completely in pans on wire racks. Yield: 2 dozen.
Editor's Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, place in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Rocky Road Cookie Cups in Cookies & Candies Bookazine 2015, p36

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 3/4 cup miniature marshmallows
  • 2 tablespoons miniature semisweet chocolate chips
  • 1/4 cup sliced almonds, toasted
  1. Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press evenly onto bottom and up sides of 24 greased mini-muffin cups.
  2. Bake 10-12 minutes or until edges are golden. Using the back of a measuring teaspoon, make an indentation in each cup. Immediately place 3 marshmallows and 1/4 teaspoon chocolate chips in each cup; sprinkle with almonds. Return to oven; bake 1 minute longer. Cool completely in pans on wire racks. Yield: 2 dozen.
Editor's Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, place in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Rocky Road Cookie Cups in Cookies & Candies Bookazine 2015, p36

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