Rocky Road Cookies

Name: Rocky Road Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 4 dozen
Ingredients: 2 cups pecans or walnuts, or a combination of both; 6 tablespoons unsalted butter; 8 ounces bittersweet or semisweet chocolate chips; 3 ounces unsweetened chocolate, chopped; 1/3 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 3 large eggs; 1 cup sugar; 1 tablespoon vanilla extract; 1 1/2 cups milk chocolate chips; 1 cup mini marshmallows

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings
4 dozen
Course
Dessert
Cuisine
American

Rocky Road Cookies

Joshua Davis

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Rocky Road Cookies are sweet, nutty, and ultra chocolatey. This recipe will impress!

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Ingredients

Servings

2 cups pecans or walnuts, or a combination of both
6 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon vanilla extract
1 1/2 cups milk chocolate chips
1 cup mini marshmallows

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Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray the parchment with cooking spray.
Place the nuts on a baking sheet and toast for 7 minutes. Let cool completely. Chop nuts into pieces the same size as your milk chocolate chips.
Place the butter, bittersweet chocolate, and unsweetened chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted and mixture is smooth.
Sift the flour, baking powder, and salt into a small bowl.
Using a mixer, beat the eggs and sugar on medium speed for about 3 minutes. Add vanilla and melted chocolate mixture, continue beating for another 2 minutes. Scrape down the sides of the bowl as necessary. Add flour mixture, mix until just incorporated. Fold in the toasted and chopped nuts, milk chocolate chips, and marshmallows. Chill dough in fridge for thirty minutes, or until firm enough to hold its shape.
Using a 1 3/4-inch diameter scoop drop spoonfuls of dough onto prepared baking sheets. With the bottom of a measuring cup sprayed with cooking spray, gently flatten the dough mounds.
Bake for 10-12 minutes, or until the tops crack and look shiny. Cool for 10 minutes before removing them from the baking sheets. Store in an airtight container at room temperature for up to 3 days.