These mini treats featuring the irresistible flavor of rocky road were too cute, and tasty, to resist. These cookies by Naylet won an honorable mention in our 2015 Holiday Cookie Contest. Serve these Toasty Dark Chocolate Rocky Road Cookie Cups with ice cream for the full effect.

Toasty Dark Chocolate Rocky Road Cookie Cups

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 3 dozen cookies

Toasty Dark Chocolate Rocky Road Cookie Cups

Ingredients

  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cup flour
  • 1/2 cup dark cocoa powder
  • 2/3 cup cherry preserves
  • 1 cup dark chocolate chips
  • 1/2 cup finely chopped smoked almonds
  • 1 cup mini marshmallows
  • Ice cream, optional

Directions

In large bowl, using electric mixer, beat butter until light and fluffy. Add sugar; beat until combined. Add egg and vanilla; beat until combined. Stir in flour and cocoa powder. Divide dough in half; cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 350°F.

Using cookie scoop, scoop dough into small portions and place in mini muffin pan, dividing equally. Press each onto bottom and up sides of each mini muffin cup. Bake 8-10 minutes or until set. Using back of measuring teaspoon, make an indentation in center of each cookie to make a cup. Drop a rounded 1/2 teaspoon cherry preserves in cookie center bottom; top with chocolate chips, almonds and marshmallows. Return to oven; bake 3-5 minutes or until marshmallows are lightly toasted. Leave in pan and cool to room temperature; using sharp knife to loosen sides, carefully remove from pan.

If desired, top each cookie cup with a mini scoop of ice cream right before serving.

 

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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