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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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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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