Best 5 Chocolate Rocky Road Cookies Recipes

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.

ROCKY ROAD COOKIES

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.

ROCKY ROAD COOKIES WITH MARSHMALLOWS

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.

ROCKY ROAD COOKIE CUPS

Steps:

• Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press evenly onto bottom and up sides of 24 greased mini-muffin cups., Bake until edges are golden, 10-12 minutes. Using the back of a measuring teaspoon, make an indentation in each cup. Immediately place 3 marshmallows and 1/4 teaspoon chocolate chips in each cup; sprinkle with almonds. Return to oven; bake 1 minute longer. Cool completely in pans on wire racks.

DOUBLE-CHOCOLATE ROCKY ROAD COOKIE BARS

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.