This recipe transforms the traditional dessert into bite-sized cups filled with the crunchy texture of nuts, the gooey sweetness of marshmallows and the rich flavour of chocolate chips, all nestled in a soft cookie base.
Ingredients:
- 1 tube (16-1/2 oz) refrigerated chocolate chip cookie dough
- 3/4 cup miniature marshmallows
- 2 tablespoons miniature semi- sweet chocolate chips
- 1/4 cup sliced almonds, toasted
Method:
Preheat the oven to 350°F (175°C). Grease a mini muffin tin.
Divide the cookie dough into equal portions and press each portion into the base and up the sides of each muffin tin to form a cup shape.
Bake the muffin cups in the preheated oven for about 10-12 minutes or until golden brown and set.
Immediately after removing from the oven, press the back of a spoon into the centre of each muffin to create a well for the filling.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookie cups have cooled, fill each with a few mini marshmallows, followed by a sprinkling of mini chocolate chips and toasted sliced almonds.
Place the filled cookie cups under the broiler for 1-2 minutes or until the marshmallows are toasted and golden brown. Watch carefully to ensure they do not burn.
Allow to cool before serving.
