A while back, I went on a total cookie cup spree. I tried out idea after idea for new flavors and twists and thoroughly enjoyed each one. Along the way, I created these Rocky Road Cookie Cups - a deliciously chocolatey cookie cup filled with even more chocolate, marshmallows, and some almonds. Crunchy, chewy, chocolatey - who could ask for anything more? They may not look very Christmas-y, but hey, chocolate is good anytime! Here's to Week 7 of the 12 Weeks of Christmas Treats!
Rocky Road Cookie Cups (created by Sweet as Sugar Cookies)
1 c. salted butter, at room temperature (if using unsalted, add 1/2 tsp. salt)
1/2 c. sugar
1/4 c. + 2 Tbsp. brown sugar
2 Tbsp. powdered sugar
1 egg
1/2 tsp. vanilla
2/3 c. cocoa powder
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
mini marshmallows
chopped almonds
mini chocolate chips
melted chocolate, for drizzling
Cream
the butter with the sugars. Add the egg and vanilla and beat well.
Mix in the cocoa powder. Add the flour, baking powder, and baking soda
and mix to combine.
Preheat the oven to 350F. Grease mini muffin
tins. Fill each muffin cup about 3/4 full with the dough. Bake for 10
min. or until a toothpick comes out clean. If the cookie cups have
risen above the muffin cups, simply use a spoon to flatten them down so
they are level with the muffin cups.
While still warm, make a
well in the center of each cookie cup with a small spoon or your finger. Put a few mini marshmallows into each cookie cup along with some mini chocolate chips and chopped almonds. Put the cookie cups back into the oven for a minute or two, just until the marshmallows have slightly melted.
Remove from the oven. Chill the muffin tins in the fridge for 30-60 min. before removing the
cookie cups.
When cooled, drizzle with the melted chocolate.
