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Rocky Road Cookie Cups

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

  • 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.
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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