Rocky Road Cookie Cups

Total Time
Prep: 20 min. Bake: 15 min. + cooling

Updated on Feb. 23, 2023

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 rocky road cookis. —Charlotte McDaniel, Jacksonville, AL

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Rocky Road Cookie Cups Tips

How do I store Rocky Road Cookie Cups?

Before storing, allow cookie cups to cool completely. Store in a cool, dry place in airtight containers, separating layers with waxed paper, for 3-4 days. For longer storage, freeze for up to 3 months. Get more tips on storing cookies.

How do I toast nuts?

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.

What other cookie cup fillings can I try?

When it comes to fillings, the variations are as limitless as your panty and your imagination. Try < cream cheese, trail mix, chocolate ganache, caramel, and Nutella

What else can I do with store-bought chocolate chip cookie dough?

You can make many things with store-bought cookie dough, including fruit pizza, cobbler and even a giant ice cream sandwich! Research contributed by Amy Glander, Taste of Home Book Editor
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.

Rocky Road Cookie Cups

Prep Time 20 min
Cook Time 15 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

Directions

  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 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.

Nutrition Facts

1 cookie cup: 103 calories, 5g fat (2g saturated fat), 1mg cholesterol, 64mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

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