Rocky Road Cookies
Rocky Road Cookies might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 107 calories. This recipe serves 48. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 511 person have made this recipe and would make it again. If you have baking powder, eggs, a combination of both, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Handle the Heat. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Rocky Road Cookies, Rocky Road Cookies, and Rocky Road Cookies are very similar to this recipe.
Servings: 48
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Ingredients:
1/4 teaspoon baking powder
3 large eggs
1/3 cup all-purpose flour
1 cup mini marshmallows
1 1/2 cups milk chocolate chips
1/4 teaspoon salt
8 ounces bittersweet or semisweet chocolate chips
1 cup sugar
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, chopped
1 tablespoon vanilla extract
2 cups pecans or walnuts, or a combination of both
Equipment:
baking paper
baking sheet
oven
microwave
bowl
measuring cup
Cooking instruction summary:
Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray the parchment with cooking spray.Place the nuts on a baking sheet and toast for 7 minutes. Let cool completely. Chop nuts into pieces the same size as your milk chocolate chips.Place the butter, bittersweet chocolate, and unsweetened chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted and mixture is smooth.Sift the flour, baking powder, and salt into a small bowl.Using a mixer, beat the eggs and sugar on medium speed for about 3 minutes. Add vanilla and melted chocolate mixture, continue beating for another 2 minutes. Scrape down the sides of the bowl as necessary. Add flour mixture, mix until just incorporated. Fold in the toasted and chopped nuts, milk chocolate chips, and marshmallows. Chill dough in fridge for thirty minutes, or until firm enough to hold its shape.Using a 1 3/4-inch diameter scoop drop spoonfuls of dough onto prepared baking sheets. With the bottom of a measuring cup sprayed with cooking spray, gently flatten the dough mounds.Bake for 10-12 minutes, or until the tops crack and look shiny. Cool for 10 minutes before removing them from the baking sheets. Store in an airtight container at room temperature for up to 3 days.
Step by step:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray the parchment with cooking spray.
2. Place the nuts on a baking sheet and toast for 7 minutes.
3. Let cool completely. Chop nuts into pieces the same size as your milk chocolate chips.
4. Place the butter, bittersweet chocolate, and unsweetened chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted and mixture is smooth.Sift the flour, baking powder, and salt into a small bowl.Using a mixer, beat the eggs and sugar on medium speed for about 3 minutes.
5. Add vanilla and melted chocolate mixture, continue beating for another 2 minutes. Scrape down the sides of the bowl as necessary.
6. Add flour mixture, mix until just incorporated. Fold in the toasted and chopped nuts, milk chocolate chips, and marshmallows. Chill dough in fridge for thirty minutes, or until firm enough to hold its shape.Using a 1 3/4-inch diameter scoop drop spoonfuls of dough onto prepared baking sheets. With the bottom of a measuring cup sprayed with cooking spray, gently flatten the dough mounds.
7. Bake for 10-12 minutes, or until the tops crack and look shiny. Cool for 10 minutes before removing them from the baking sheets. Store in an airtight container at room temperature for up to 3 days.
