DAY 10: Rocky Road Cookies
Chocolate cookies packed with chopped almonds, chocolate chips and dried marshmallow bits. Your favorite ice cream flavor in cookie form. Perfect with a tall glass of super cold milk.
These are the marshmallow bits that are used to make these cookies. They are very small dried marshmallow bits. They are perfect for cookies because when they are cooked, they don’t melt like regular marshmallows. Don’t substitute real marshmallows in your cookie dough: they will melt all over your cookie sheets. These bits do tend to dissolve some if over-mixed, so add them last to your dough and only mix until barely combined. I like to reserve a few and press them into the tops of each cookie dough ball just before baking.
Rocky Road Cookies
2 ½ cups flour
¾ cup Dutch processed cocoa
1 tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 tsp vanilla extract
1 cup mini chocolate chips
1 cup coarsely chopped almonds
1 ½ cups (1 jar) Mallow Bits, divided
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda and salt. Set aside.
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Mix in vanilla extract until blended.
Slowly add flour mixture to sugar mixture and mix until dough is smooth. Mix in chocolate chips and chopped almonds. Gently mix in 1 cup Mallow Bits. Drop cookie dough by rounded tablespoons onto an ungreased baking sheet. Press a few mallow bits into the top of each cookie.
Bake at 350°F for 10-11 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.
Makes about 4 dozen cookies