Rocky Road Cookie Cups

Name: Rocky Road Cookie Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen.
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

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

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 until edges are golden, 10-12 minutes. 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.

Editor's Note: To toast nuts, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° until lightly browned, 5-10 minutes, stirring occasionally. Or place in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.