I’ve been eyeing the marshmallows in my baking drawer, and on Friday night when my teenager called me out for having marshmallow cream hidden in the pantry - I decided to take action.
Rocky Road [ice cream] is chocolate flavored ice cream with candy chunks, nuts, and marshmallows. The original Breyer's Rocky Road Ice Cream was made with chocolate covered almonds!
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Jacob loves Rocky Road ice cream, Koop apparently has a secret love of marshmallow cream and we all know I love cookies so this, this was the outcome. And it was fanfuckingtastic.
Be sure to watch the IG reel below for a little tutorial.
Rocky Road Chocolate Cookies
Ingredients:
2 C. flour
1/3 C. cocoa powder
1 tsp. salt
3/4 tsp baking soda
1 C + 2 T. butter (2 sticks + 2 T)
1 1/2 C. Sugar
1/2 C. brown sugar
1 egg
1 egg yolk
2 tsp vanilla
1/4 C. mini chocolate chips
1/4 C. white chocolate chips
1/4 C. chopped pecans
1 C. mini marshmallows
Directions:
1. Preheat the oven to 350. Prepare two baking sheets with parchment paper.
2. In a small bowl, mix the flour, cocoa powder, baking soda and salt.
3. In a stand mixer, cream the butter on medium speed then add the sugars and mix until creamy, 3 minutes.
4. Add the egg, egg yolk, and vanilla, scraping the bowl down when needed.
5. Add the flour mixture on slow speed, be sure to completely scrape the sides and bottom of the bowl.
6. Remove the whisk attachment, then remove the bowl from the stand. Add in the chocolate chips and chopped pecans and incorporate them into the dough.
7. Add the dough by large, rough spoonfuls to mix the baking sheet, no more than 8 cookies per sheet.
8. Bake for 9 minutes, then remove from the oven and drop 5 marshmallows into center of each cookie.
9. Return to oven and bake for 7 more minutes. Let finish cooking on pan for 10 minutes then move to a wire rack.
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