CHOCOLATE ROCKY ROAD COOKIES
A chocolate cookie with the flavors of rocky road ice cream. These are great to eat with a big bowl of vanilla ice cream!
Provided by MARBALET
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
- In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
- Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 20.6 g, Cholesterol 25.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.1 g, Sodium 69.6 mg, Sugar 13.1 g
ROCKY ROAD COOKIES
Soft and chewy rocky road cookies will hit the spot and remind you of your favorite rocky road ice cream. These chocolate cookies are packed with almonds, chocolate chips and marshmallows! You don't have to chill the dough, this rocky road cookie recipe is ready in 30 minutes!
Provided by Beth
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, salt and 1/2 cup chocolate chips,
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, chocolate chips and sliced almonds, mixing on low or by hand just until combined.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Press 3-4 mini marshmallows into each cookie and add additional almond pieces and chocolate chips to the outside of the dough balls.
- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
Nutrition Facts : Calories 253 kcal, Carbohydrate 32 g, Protein 4 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 29 mg, Sodium 126 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY ROCKY ROAD
Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.
Provided by Member recipe by Aaron Goodall
Categories Afternoon tea, Treat
Time 20m
Number Of Ingredients 10
Steps:
- Grease and line an 18cm square brownie tin with baking paper.
- Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROCKY ROAD COOKIES WITH MARSHMALLOWS
Easy Rocky Road cookies topped with mini marshmallows. These make an easy and colorful treat for a class party. My daughter's preschool class loved them!
Provided by violetlight
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine brown sugar and butter in a bowl; beat until creamy. Beat in egg. Mix in flour, 1/2 of the chopped chocolate, cocoa powder, and baking powder until dough comes together.
- Drop spoonfuls of the dough onto a cookie sheet, allowing enough room for the cookies to spread. Flatten slightly.
- Bake in the preheated oven until edges are done but tops are a bit gooey, about 5 minutes.
- Remove from the oven. Push remaining chocolate and mini marshmallows into the tops. Continue baking until tops are set, about 5 minutes more. Be careful to remove cookies before marshmallows burn.
Nutrition Facts : Calories 171 calories, Carbohydrate 24.5 g, Cholesterol 26.9 mg, Fat 7.4 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 63.3 mg, Sugar 15.1 g
ROCKY ROAD COOKIES
Rocky Road Cookies are rich, fudgy chocolate cookies made with chocolate chips, almonds and marshmallows. These easy Rocky Road cookies are absolutely amazing!
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line cookie sheets with foil (NOT parchment).
- In a small glass bowl, microwave the 1 1/3 cups of chocolate chips and 3/4 cup butter for 1 minute. Stir and then microwave for 30 more seconds. Stir until smooth. If necessary, microwave for another 15 seconds and stir again. Set aside.
- In a separate bowl, beat the eggs, sugar, hot chocolate mix and vanilla for 2-3 minutes. Add the chocolate/butter mixture and mix just until well combined.
- In a small bowl, mix together the salt, baking powder and flour. Add flour mixture to the chocolate mixture and mix just until combined.
- Mix in the cup of chocolate chips and almonds. Use a large cookie/muffin scoop (about 1/4 cup) to scoop cookies onto foil lined cookie sheets. Bake for 10 minutes and then remove from the oven to press about 8-10 marshmallows gently onto the top of each cookie. Return to the oven for about 2-3 minutes. The marshmallows should be slightly toasted but not melted. Place the foil on a wire rack and then when the cookies are completely cooled, use a spatula to get the cookies off of the foil.
Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Protein 3 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 114 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 6 g, ServingSize 1 serving
DOUBLE CHOCOLATE ROCKY ROAD COOKIE BARS (COOKIE MIX)
Source: Betty Crocker This is a very delicious, chocolatey treat!! Pour yourself a glass of milk and indulge. I had many people ask me for the recipe! Note: cooking time does not include chill time in the refrigerator.
Provided by DoubleAs Mom
Categories Bar Cookie
Time 1h
Yield 24 bars
Number Of Ingredients 19
Steps:
- Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
- In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
- Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer.
- In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes.
- Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 274.7, Fat 18.2, SaturatedFat 7.9, Cholesterol 43.8, Sodium 80, Carbohydrate 28.3, Fiber 1.3, Sugar 24.8, Protein 2.5
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- Beat together with an electric mixer, butter sugar and vanilla. Add in the egg and blend until creamy, scraping the sides and bottom to make sure all the ingredients are combined.
- On low speed, slowly add in the flour, cocoa powder, coconut milk powder, baking soda and salt. Mix to combine. Add the water and then turn the mix up to high for about 15 seconds until the coconut milk powder is blended in and no visible chunks show.
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