A belated post, and a rushed one (I’m not keeping up with this challenge very well).
This week I turned to one of my most disliked cookbooks. This is one part of a 4 pack of Pilsbury’s “Cookies, Brownies and Chocolate Galore”, this one being the “Cookies, Brownies and Bars” book. Another op-shop find from my dad, and was chosen for this week by my boyfriend.
Don’t get me wrong, there are some great looking things in here. But all recipes advocate using their brand, most of the recipes advocate using something that isn’t easily substituted.
I live in Australia. I can’t get most of it here.
But a cookie pizza? Cinch to sub.
Puppy is peeking.
I substituted the peanuts for almonds, and completely ignored it when they said to let it cool completely: warm, frshly baked cookie with half melted chocolate and marshmallows? Yes please!
Rocky Road Cookie Pizza
1 (20-oz.) pkg. Pillsbury’s Best Refrigerated Sugar Cookies
½ cup chopped salted peanuts
1 cup miniature marshmallows
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1/3 cup caramel ice cream topping
1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil. Press cookie dough into bottom of foil lined pan
2. Bake for 13-16 minutes, or until light golden brown. Remove from oven. Sprinkle with peanuts, marshmallows and chocolate chips. Drizzle with caramel topping.
3. Bake an additional 5 to 10 minutes, or until golden brown. Cool completely.
4. Remove foil. Cut into wedges or squares. 16 servings.