Rocky Road Cookies
These are soft chocolate cookies that satisfy your need for something crunchy and gooey I tried making these cookies with marshmallows mixed in the batter as well and found that pressing the marshmallows on top is definitely the way to go Theyre quick to make too
These are soft chocolate cookies that satisfy your need for something crunchy and gooey I tried making these cookies with marshmallows mixed in the batter as well and found that pressing the marshmallows on top is definitely the way to go Theyre quick to make too
- Carbohydrate 65.0481895247696 g
- Cholesterol 205.966111213651 mg
- Fat 42.7289789392222 g
- Fiber 3.34097228298259 g
- Protein 11.820522786648 g
- Saturated Fat 25.484230031067 g
- Serving Size 1 1 Dozen (220g)
- Sodium 19674.0138325128 mg
- Sugar 61.707217241787 g
- Trans Fat 3.21258811456093 g
- Calories 676 calories
Step-by-step
- Preheat oven to 400 degrees F. In a small saucepan 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 graham crackers and remaining chocolate chips.
- Refrigerate the dough for 10 minutes.
- Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press two marshmallows into the center of each cookie. Bake for 10 minutes. Remove from baking sheets immediately to cool on wire racks.
Should marshmallows go inside the batter or onto the surface? Baking them directly inside results in sugar dissolving entirely into the dough, leaving empty pockets rather than distinct gooey pieces. Pressing miniature marshmallows onto the surface just before baking keeps their structure intact while achieving proper surface toastiness. Controlling the oven temperature at 400 degrees Fahrenheit ensures the exterior sets quickly before the interior overcooks. Ten minutes in the oven provides the ideal threshold where the edges firm up while the centers remain soft. Transferring the batch to wire racks immediately upon removal stops residual heat from scorching the bottoms against hot metal pans. Refrigerating the raw dough for ten minutes solidifies the butter content just enough to prevent excessive spreading during the initial minutes of heat exposure. Sealed airtight at room temperature, baked goods maintain their textural contrast for up to forty-eight hours, though stale pieces soften nicely when briefly microwaved.
