If you know me, you know I love to bake and am a complete sucker for a seasonal treat. These fantastic cookies are a riff on Glorious Treats' Rocky Road cookies and have very quickly become a hit among both family and friends. The base of these cookies is quite possibly the best ever chocolate cookie. Rich and moist, these cookies are the perfect marriage of cookie and brownie.
Since these treats are not based on an original recipe, I hadn't intended to post them (hence the awesome cell phone shots!). After putting a picture up on Facebook and Instagram, I received quite a few requests for a post.
Requests granted!
The beauty of this recipe is that it can be modified in so many different ways...peppermint mocha, rocky road, pecan praline...the possibilities are endless!
Adapted from the absolutely fantastic Glorious Treats recipe for Rocky Road Cookies found here.
Ingredients:
for the cookies-
1 stick of softened, salted butter
1 1/2 cups of semi-sweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 1/4 cups light brown sugar
1 1/2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. Kosher salt
3 eggs, room temperature
1 bag mini-marshmallows (you'll use most, but you need a whole bag because you will need some leftover to eat while you bake, duh.)
for the glaze-
1 tbsp. butter
3/4 cups semi-sweet chocolate chips
3/4 cups mini-marshmallows
Assembly:
Preheat your oven to 350 (mine runs hot, so I always heat to 330). Melt the butter and chocolate chips in the microwave in 30 second intervals. If it gets clumpy, add a splash of cream or half and half then stir. In your mixing bowl, mix the eggs, brown sugar and vanilla for one minute on medium-high speed. Add the chocolate-butter mixture and combine on low speed. Add in the salt, baking powder, cocoa powder and flour, mixing on medium-low until combined. Scrape down the bowl and mix briefly until no lumps remain. Using two spoons or a cookie scoop like this one, drop by the tablespoon on a greased cookie sheet. Bake for about ten minutes until partially cooked then remove from the oven and press four mini-marshmallows into the center of each cookie. Bake on the top rack for another five or so minutes until cookies are done and marshmallows are toasted. While cookies are baking heat the glaze ingredients in a small sauce pan until completely melted. Cool for a few minutes before pouring into a quart baggie or a plastic squeeze bottle (awesome tool, but a pain in the tush to clean!). When you're ready, snip the tip of the baggie and drizzle the marshmallow chocolate across your cookies. Make sure you drizzle some in your mouth too. Just saying. Store on a cake plate or in a container for 3-4 days.
Make sure you bring some to your neighbors.
They will love you for it.
I promise.
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| Photo credit to my sweet friend, Stacey. Stay tuned for a fun |
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