Twelve Days of Christmas Cookies: Rocky Road Cookies

Rocky Road Cookies 1

DAY 2: Rocky Road Cookies

A soft chocolate cookie, baked and then topped with mini-marshmallows and toasted almonds; all held together by a chocolate ganache glaze. A rockier road never tasted so delicious!

This recipe comes from Glorious Treats, with a few alterations.


Rocky Road Cookies

Rocky Road Cookies 1

Cookie Dough
½ cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate (about 2 cups chips)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups brown sugar
3 eggs
2 tsp vanilla extract

1 cup coarsely chopped almonds
2 cups mini marshmallows (about half of a 10 oz bag)

1 1/2 cups bittersweet or semisweet chocolate chips
3 Tbs corn syrup
2 Tbs heavy cream

Preheat oven to 325°F. Coarsely chop the almonds, then spread onto a baking sheet and bake for 5-7 minutes. Set aside to cool.

In a medium saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.

In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture and blend until just combined. Add the flour mixture slowly and blend until just combined. Refrigerate dough for about 1 hour.

Preheat oven to 325°F. Line  baking sheets with parchment paper or silicone mat liner. Roll about 2 Tbs of dough in your hands to create balls. Arrange about 2 inches apart on baking sheets, then flatten slightly with the palm of your hand. Bake cookies about 10 minutes.

Remove baking sheet from oven and immediately top each cookie with 5-6 mini marshmallows. Return the cookies to the oven and bake another 2 minutes. Cool cookies on pan for 2-3 minutes, then transfer cookies to cooling rack.

Prepare cookie glaze by placing chocolate chips in a small bowl. Heat corn syrup and cream in a Pyrex measuring cup in the microwave for 30-40 seconds, until hot. Pour over chocolate chips in bowl and stir until melted.

Place wire cooling rack (with cookies on it) over a sheet of aluminum foil or waxed paper (to catch any excess glaze). Use a spoon to drizzle a small amount of chocolate glaze over the marshmallows, then place a few chopped almonds on top. Then drizzle a second layer of icing over the nuts.

Allow glaze to set before serving. Refrigerate cookies for 15 minutes to set glaze faster.

Makes 3-4 dozen cookies

(Adapted from Glorious Treats)


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