Rocky Road Cookies
Description
These Rocky Road Cookies are a decadent twist on the classic ice cream flavor, delivering a soft, chewy texture with every bite. The dough is rich with melted chocolate and butter, creating a fudgy base that perfectly complements the crunch of toasted nuts. Each cookie is crowned with a miniature marshmallow that softens slightly during baking, adding a pillowy sweetness without burning. This recipe is ideal for dessert parties, holiday gift baskets, or simply satisfying a sweet craving after dinner. The combination of semi-sweet chocolate, vanilla, and nuts offers a balanced flavor profile that feels both nostalgic and sophisticated. Easy to prepare with pantry staples, these cookies hold their shape well while remaining tender inside, making them a crowd-pleaser for any occasion.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In a small saucepan over low heat, melt the margarine (or butter) and 1/2 cup of the chocolate chips, stirring frequently until smooth.
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Remove the saucepan from heat and allow the chocolate mixture to cool slightly.
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In a large mixing bowl, combine the remaining 1/2 cup chocolate chips, the cooled chocolate mixture, flour, sugar, chopped nuts, baking powder, vanilla, salt, and eggs.
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Mix until a uniform dough forms and all ingredients are well incorporated.
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Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, spacing them about 2 inches apart.
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Gently press one miniature marshmallow into the center of each cookie dough mound.
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Bake for 8 to 10 minutes, or until the edges are set and the cookies are almost firm to the touch.
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Immediately transfer cookies from the hot cookie sheets to wire racks to cool completely.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 5563.3kcal
- % Daily Value *
- Total Fat 83.5g129%
- Saturated Fat 20.5g103%
- Cholesterol 191.9mg64%
- Sodium 1873.8mg79%
- Total Carbohydrate 1218.0g406%
- Dietary Fiber 9.7g39%
- Sugars 1126.9g
- Protein 49.4g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies in a single layer, then transfer to a freezer bag for up to 3 months.
**Nuts:** Toasting the nuts before chopping them enhances their flavor. Spread chopped nuts on a baking sheet and toast at 350ðF for 5-7 minutes until fragrant, then cool before adding to the dough.
**Marshmallows:** Miniature marshmallows are ideal for this recipe as they distribute evenly and melt nicely without burning. If using larger marshmallows, cut them in half.
**Dough Consistency:** If the dough feels too sticky to handle, refrigerate it for 15-20 minutes before dropping onto the cookie sheets.
**Yield Note:** The original recipe yields approximately 4 dozen cookies, but the ingredient list provided in this version is scaled for a smaller batch. Adjust baking time slightly if making larger quantities.
