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!
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
Roll each piece of cookie dough into prepared muffin cups and press down with your thumb to make a well in the center.
- 4
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.
- 5
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.
- 6
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.
- 7
Store in an air tight container for up to one week.