Rocky Road Cookie Cups Recipes

ROCKY ROAD COOKIE CUPS

Steps:

• 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.

CHOCOLATE ROCKY ROAD COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
• In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
• Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

ROCKY ROAD COOKIES WITH MARSHMALLOWS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine brown sugar and butter in a bowl; beat until creamy. Beat in egg. Mix in flour, 1/2 of the chopped chocolate, cocoa powder, and baking powder until dough comes together.
• Drop spoonfuls of the dough onto a cookie sheet, allowing enough room for the cookies to spread. Flatten slightly.
• Bake in the preheated oven until edges are done but tops are a bit gooey, about 5 minutes.
• Remove from the oven. Push remaining chocolate and mini marshmallows into the tops. Continue baking until tops are set, about 5 minutes more. Be careful to remove cookies before marshmallows burn.