Fudgy Rocky Road Biscuits/Cookies
Recipe: #33682
November 09, 2019
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 18 servings
Ingredients
Nutritional
- Serving Size: 1 (70.4 g)
- Calories 293.5
- Total Fat - 21.2 g
- Saturated Fat - 12.7 g
- Cholesterol - 100.7 mg
- Sodium - 223.7 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 1.9 g
- Sugars - 12.5 g
- Protein - 4.8 g
- Calcium - 19.7 mg
- Iron - 1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease and line two large oven trays with baking paper.
Step 2
Beat butter and sugars in small bowl of an electric mixer until pale and creamy and then beat in egg until combined and transfer to a large bowl.
Step 3
Stir in coconut and combined sifted flour, cocoa and soda and then stir in peanut butter cups, marshmallows and chocolate.
Step 4
Roll two tablespoons of mixture into balls and place about 6cm apart on prepared trays and flatten slightly with fingertips.
Step 5
Cook in a moderate oven (180C), swapping trays halfway, for 15 minutes.
Step 6
Biscuits/cookies are cooked when set and will firm on cooling.
Step 7
Remove from oven.
Step 8
Cool biscuits completely on trays before serving.
Step 9
TIP! Biscuits can be made up to five days ahead. Store in an airtight container. Try replacing milk chocolate with hazelnut milk chocolate or White Choc Bits.
Tips & Variations
No special items needed.
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