Fudgy Rocky Road Biscuits/Cookies
November 09, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Grease and line two large oven trays with baking paper.
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.
Stir in coconut and combined sifted flour, cocoa and soda and then stir in peanut butter cups, marshmallows and chocolate.
Roll two tablespoons of mixture into balls and place about 6cm apart on prepared trays and flatten slightly with fingertips.
Cook in a moderate oven (180C), swapping trays halfway, for 15 minutes.
Biscuits/cookies are cooked when set and will firm on cooling.
Remove from oven.
Cool biscuits completely on trays before serving.
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.