Easy Rocky Road Cookie Cups
These rocky road cookie cups couldn't get any easier! They're made with pre-made cookie dough and topped with toasted marshmallow, toasted almonds and chocolate chips. They're the best summer dessert and come together in minutes!
Servings: 24 Cookie Cups
- 1 package refrigerated chocolate chip cookie dough
- 1/4 cup sliced almonds toasted
- 1 teaspoon coconut oil
- 1/3 cup chocolate chips
- 1 cup mini marshmallows
Preheat oven to 350° F. Grease 24 mini-muffin cup muffin tin and set the refrigerated cookie dough out on the counter until ready to use.
Add the coconut oil to a medium saucepan over medium-high heat. Melt slightly then add almonds. Toast, stirring occasionally for 5 minutes. Set aside.
Roll each piece of cookie dough into prepared muffin cups and press down with your thumb to make a well in the center.
Bake for 10 minutes or until edges have set and the centers are slightly soft. While still warm, top each cookie cup with chocolate chips, almonds and 3-4 marshmallows.
Turn the oven to broil and place the cookie cups back in the oven for 1-2 minutes. Watch closely while the marshmallows enlarge and turn brown.
Remove from the oven and allow to cool in the muffin pan on a wire rack until completely cool. Use a tip of a butter knife to pop each cookie cup out of the muffin tin once cooled.
Store in an air tight container for up to one week.
Calories: 111kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 38mg | Sugar: 9g | Vitamin A: 15IU | Calcium: 8mg | Iron: 0.4mg