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Twelve Days of Christmas Cookies: Rocky Road Cookies

Rocky Road Cookies

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

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  eggs
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

(From TwoPeasAndTheirPod)

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Twelve Days of Christmas Cookies: Hot Cocoa Cookies

Hot Cocoa Cookies2

DAY 8: Hot Cocoa Cookies

Fun cookies made with hot cocoa mix and freeze-dried mini marshmallows. The cocoa mix makes for a light-chocolately flavored cookie. A good quality dark chocolate mix will give more flavor than a milk chocolate variety.

Hot Cocoa Cookies3

These little marshmallow bits are great for sprinkling into cocoa or over ice cream. And they are perfect for cookies. Don’t add real marshmallows to cookie dough: they will melt in your oven and all over your cookie sheets. Burnt melted marshmallow goo is not fun to clean.

Hot Cocoa Cookies4

These are also available in chocolate and peppermint flavors. Peppermint marshmallow bits and mint flavored chocolate chips make for great Mint Hot Cocoa Cookies!


Hot Cocoa Cookies

  • Servings: Makes 3-4 dozen cookies
  • Print

Hot Cocoa Cookies1

1 cup  butter, softened
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla extract
3  cups flour
4 pkg (about 1 ¼ oz  or ¼ c each)  Hot Cocoa Mix
1 tsp salt
1 ¼ tsp baking soda
½ tsp baking powder
1 cup chocolate chips
1 ½ cups dried Marshmallow Bits (not soft marshmallows!)

Preheat oven to 375°F.

Use a mixer to cream butter and sugars until light and fluffy. Add eggs and vanilla and blend well.

In a separate bowl, mix together flour, hot cocoa mix, salt, baking soda and baking powder. Add the dry ingredients to the mixing bowl and mix well. Stir in chocolate chips and marshmallow bits.

Drop dough onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool for five minutes on the cookie sheet, then remove to a wire rack.

Makes 3-4 dozen cookies

For Mint Hot Cocoa Cookies: use mint chocolate chips and peppermint flavored marshmallow bits.

(Recipe adapted from Love From the Oven)



Filed under Cookies, Desserts