I found this recipe on a cookie blog while I was at work (my job is not overly demanding and mostly involves waiting for students who never show up). It was not originally authored by that blogger, but I think that it is a fabulous recipe. I was looking for something with marshmallows, because I just LOVE marshmallows, and then I thought, “Why not look for a rocky road recipe?” And sure enough, I found a plethora!
Rocky Road Cookies
(Adapted from Great Cookies by Carole Walter)
2 cups all-purpose flour
2/3 cup cocoa powder (I used a mix of natural and Dutch)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly firm, cut into chunks
1 1/2 cups granulated sugar
2 large eggs
2/3 cup sour cream
2 teaspoons pure vanilla extract
1 cup broken toasted pecans
1 1/2 cups bittersweet chocolate chips
2 cups mini-marshmallows
1. Preheat oven to 350oF and line 2 baking sheets with parchment paper.
2. Whisk together the flour, cocoa, baking powder and salt together 3 times. Set aside.
3. Using an electric mixer, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar and beat 1 minute longer. Add the eggs and mix until combined. Stir in the sour cream and the vanilla.
4. Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until blended. Using a large rubber spatula, fold in the pecans and chocolate chips.
5. Scoop the dough into tablespoon-sized lumps. Bake for 10 minutes or until just starting to set on top. Remove from the oven and press 4 or 5 mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt, and you will have a mess.
6. Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack.