Ooey Gooey Rocky Road Cookies
Ooey Gooey Rocky Road Cookies might be a good recipe to expand your dessert collection. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 181 calories. This recipe serves 24 and costs 32 cents per serving. This recipe from Fifteen Spatulas has 116954 fans. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up almonds, semisweet chocolate chips, marshmallows, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a rather bad spoonacular score of 24%. Try Gluten-Free Ooey Gooey Rocky Road Bars, Chocolate Ooey Gooey Butter Cookies, and Ooey Gooey Squares Bar Cookies for similar recipes.
Servings: 24
Ingredients:
2.5 oz sliced almonds, toasted
3 extra large egg whites
1 cup mini marshmallows
3 cups powdered sugar
1/4 tsp salt
2 cups semisweet chocolate chips
2/3 cup unsweetened cocoa powder
1 tbsp vanilla extract
Equipment:
baking paper
bowl
oven
whisk
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.Use a disher to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool. Are these ooey gooey or what? Enjoy!!!
Step by step:
1. Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.In a large bowl, sift together the powdered sugar and cocoa powder.
2. Whisk in the salt.
3. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.Use a disher to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
4. Bake for 12-13 minutes until the marshmallows are golden brown.
5. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool. Are these ooey gooey or what? Enjoy!!!
Nutrition Information:
covered percent of daily need
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