Sunday, December 4, 2016

Rocky Road Cookies

It's cookie baking season and I decided to try putting together a new cookie.  Who doesn't love chocolate, nuts and toasted marshmallows?  I took a generous cup of mini marshmallows leftover from another Christmas treat and put them in the freezer for a couple hours so they wouldn't melt as fast in the cookies and turned up the oven heat so they would bake faster (8 minutes - no longer or your cookies will burn and the marshmallows turn into liquid mess at the bottom of the pan).  Lost one pan experimenting.

Rocky Road Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla
2 tbsp cocoa
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 1/2 cups flour
2 oz pecans, chopped or pieces
1/2 cup dark chocolate chips
1 generous cup mini marshmallows, frozen

Cream together butter and sugars.  Add in egg, egg yolk and vanilla.  Stir in the dry ingredients.  Fold in the pecans and chocolate chips.  Scoop out the cookie dough using a small cookie scoop and place on parchment lined baking sheets.  Press a couple of the frozen marshmallows on top of the dough.  Bake for 8 minutes at 375°.  Cool on a wire rack.

Makes 48 cookies.