Fudgy Rocky Road Biscuits/Cookies

18
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 18 servings
OK

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 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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