Rocky Road Cookies

3 Reviews
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Photo: Randy Mayor; Styling: Claire Spollen 
Yield
Serves 40 (serving size: 1 cookie)
By Darcy Lenz
November 2014
RECIPE BY Cooking Light

Satisfy a sweet tooth in seconds. These decadent cookies are oozing with rich dark chocolate and creamy marshmallow.

Ingredients

  • 1 1/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 7.9 ounces (about 1 3/4 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup mini marshmallows
  • 3/4 ounce coarsely chopped dark chocolate
  • 1/3 cup chopped toasted pecans
  • Parchment paper
  • 1 ounce chopped dark chocolate
  • 1/4 teaspoon canola oil

Nutritional Information

  • Calories 98
  • Fat 3.6g
  • Satfat 1.8g
  • Sodium 50mg

How to Make It

Step 1

Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.

Step 2

Stir mini marshmallows, 3/4 ounce coarsely chopped dark chocolate, and pecans into cookie dough. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until lightly browned. Combine 1 ounce chopped dark chocolate and canola oil in a small microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 20 seconds. Drizzle chocolate over cooled cookies.

Also appeared in: All You, December, 2015

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Ratings & Reviews

IdahoSenior01
October 01, 2015
(My comments wouldn't post the first time, so here goes again...) Someone didn't proofread...I took the "3/4 oz" of chocolate to be 3/4 CUP, and a whole teaspoon of baking soda is a lot even when acidic ingredients are present in the recipe (which they aren't here).I reduced this to 1/4 tsp. and used 1/2 tsp. of baking powder to avoid a bitter, "chemical" flavor.The basic cookie dough recipe to which the "Rocky Road" ingredients are added seems good otherwise; I would recommend mincing the marshmallows as even miniatures don't get equitably distributed in the dough, and more finely chopping the chocolate for the same reason.The first dozen or two spread out more than the last batch, so I'd also recommend letting the dough sit a little while first, at least if you're using white wheat flour as I did.These are basically chocolate-nut cookies with marshmallows added, so these are good but nothing really new or innovative.I'll be trying a couple more of the recipes that start with this basic dough in the magazine.

Proportions Seem Off

detailaddict
December 18, 2016
When making the dough, it seemed very dry. The cookies spread out and didn’t hold their shape. I really think the ingredient list and amounts are off. I will not make these again.

detailaddict's Review

December 11, 2014
N/A