Rocky Road Cookie Sandwiches Food

ROCKY ROAD COOKIES

Steps:

• Preheat oven to 325°F. Line two cookie sheets with parchment paper.
• In a medium microwave-safe bowl, add 1 cup of the chocolate morsels and the butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is okay.) Set aside.
• While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
• Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
• Add the flour, cocoa powder, baking powder, and salt. Stir well to incorporate, but don't over mix. The mixture should be very loose, just like a brownie mix.
• Stir in the remaining 1½ cups of the chocolate chunks and the almonds, reserving a little of each to press into the tops of the cookies, if desired.
• Set the cookie dough in the freezer for 15 minutes.
• When ready, using a 3 tablespoon scoop, scoop the cookie dough and place each cookie 2 inches apart on the lined baking sheets.
• Top with reserved chocolate chunks, almonds, and mini marshmallows, pressing down slightly. This will give the cookies that 'rocky road' look. (Note: When adding the marshmallows, try to keep them in the middle of the cookie dough ball.)
• Bake for 13-15 minutes. Let cool on the cookie sheet before serving. Store leftovers in an airtight container.

CHOCOLATE ROCKY ROAD COOKIES

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.

ROCKY ROAD COOKIE SANDWICHES

Steps:

• .Preheat oven to 350 degrees.
• Line 2 large cookie sheets with parchment paper or nonstick baking liners.
• Using a mixer, cream the butter and brown sugar until fluffy, about 5 minutes.
• Beat in the egg.
• Mix in the salt, baking powder and baking soda at low speed, then mix in the vanilla and flour.
• Stir in the chocolate chips and almonds.
• Drop 10 rounded T. of dough onto the prepared cookie sheets.
• Bake the cookies until golden at the edges and slightly soft in the center, about 12 minutes.
• Transfer the cookie sheets to racks to cool completely.
• Sandwich the cookies with 2 T. marshmallow cream.

ROCKY ROAD COOKIE SANDWICHES

Steps:

• Preheat oven to 350. Spray 2 cookie sheets with nonstick cooking spray or line with parchment paper.
• Cream butter and brown sugar until fluffy. Beat in the egg.
• Mix in salt, baking powder, and baking soda. Then mix in vanilla.
• Add flour and mix well.
• Stir in chocolate chips and almonds.
• Drop 18 spoonfuls onto prepared cookie sheets and bake about 12 minutes, or until edges are browned but centers are still soft.
• Transfer cookies to wire racks to cool.
• Sandwich the cookies together with 2 tablespoons marshmallow cream.

ROCKY ROAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch baking pan melt the butter and sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
• Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle the condensed milk evenly over all.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.

EASY ROCKY ROAD

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.

ROCKY ROAD COOKIE SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Line 2 large cookie sheets with parchment paper.
• Using a mixer, cream the butter and brown sugar until fluffy, about 5 minutes.
• Beat in the egg.
• Mix in the salt, baking powder, and baking soda at low speed, then mix in the vanilla and flour.
• Stir in the chocolate chips and almonds.
• Drop 10 rounded tablespoonfuls of dough onto the prepared cookie sheets.
• Bake the cookies until golden at the edges and slightly soft in the center, about 12 minutes.
• Transfer the cookie sheets to racks to cool completely.
• Sandwich the cookies with 2 tablespoons marshmallow each.