If you don’t love marshmallows and chocolate, then this probably isn’t the recipe for you. These cookies are BIG on both.
BUT … If you like marshmallows and chocolate and nuts and eating anything labeled “Rocky Road,” then I think you’ll want to try these cookies. They’re all of those things and more. I say more because they are also DELICIOUS and RICH and CHEWY and CRISPY and oh so CHOCOLATE-Y. (I know I already said chocolate, but it deserves to be mentioned twice.)
- ½ cup butter, softened
- 1 tablespoon shortening
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups flour
- 1/3 cup cocoa
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk chocolate chips (or semi-sweet)
- ½ cup chopped walnuts (optional)
- 24 marshmallows (regular size)
- 1 teaspoon of butter
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- Preheat oven to 375 degrees F, and line cookie sheets with silicone mats or parchment. (… OR just grease them)
- In mixing bowl, combine flour, cocoa, baking soda, and salt, and whisk together until completely incorporated.
- Combine butter, shortening, and sugars in another mixer bowl, and beat until light and creamy. (about 5 minutes)
- Add eggs and vanilla, and beat for another 5 minutes.
- Mix in dry ingredients, just until combined.
- Gently fold in chocolate chips and nuts. Do NOT over-mix.
- Roll into 1-inch balls, and place 2 inches apart on prepared cookie sheet. Using the rounded bottom of a measuring spoon, create a well in the center of each ball.
- Bake at 375 degrees for 8 minutes. Remove from oven, and immediately place a marshmallow into the center of each cookie. Return to oven for 1 more minute.
- Cool on baking sheet for 2 minutes. Using the teaspoon of butter, generously grease the bottom of a spoon, and use it to flatten the marshmallows. Transfer cookies to cooling rack, and allow to cool completely.
- Place chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for about 10 minutes.
- Using a spoon, pour some ganache on top of each marshmallow, and spread in a circle.
- Refrigerate until firm. Store in an airtight container in the fridge.
- Allow to come to room temperature (about 30 minutes) before serving
In mixing bowl, combine
1 ¼ cups flour
1/3 cup cocoa
¾ teaspoon baking soda
¼ teaspoon salt
Whisk together until completely incorporated.
Combine
½ cup butter, softened
1 tablespoon shortening
½ cup sugar
¼ cup brown sugar
Beat until light and creamy. (about 5 minutes)
Add
1 egg
1 teaspoon vanilla
Beat for another 5 minutes.
Mix in dry ingredients, just until combined.
Gently fold in
chocolate chips and nuts. 1 cup milk chocolate chips (or semi-sweet)
½ cup chopped walnuts (optional, but come on, these are ROCKY ROAD cookies … you want them)
Do NOT over-mix.
Roll into 1-inch balls, and place 2 inches apart on prepared cookie sheet.
Using the rounded bottom of a measuring spoon, create a well in the center of each ball. Bake at 375 degrees for 8 minutes.
Using the rounded bottom of a measuring spoon, create a well in the center of each ball. Bake at 375 degrees for 8 minutes.
Immediately place a marshmallow into the center of each cookie, and return to oven for 1 more minute.
The marshmallows will be starting to melt. Cool on baking sheet for 2 minutes.
Using the teaspoon of butter, generously grease the bottom of a spoon …
… and use it to carefully flatten the marshmallows. You’ll need to butter the spoon, again, after each cookie.
Transfer cookies to cooling rack, and allow to cool completely.
When the cookies are completely cool, and the marshmallows have set back up, make the ganache.
Place in microwave and melt on high power at 30 second intervals
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
Stir in between intervals, until just melted and smooth. Allow to cool for about 10 minutes.
Using a spoon, pour some ganache on top of each marshmallow, and spread in a circle.
Refrigerate until firm.
For best results, allow to come to room temperature (about 30 minutes) before serving.
Crispy … Soft … Chewy … Chocolate … PERFECTION!