Rocky Road Cookies
These chocolate cookies are dotted with pecans and chocolate chips and swirled with marshmallow
Servings: 30 cookies
Ingredients
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- ¾ cup cocoa powder
- 2 ¼ cup flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped pecans
- ¾ cup mini chocolate chips
- 1 cup marshmallow creme, or 1 cup mini marshmallows
Instructions
- Preheat oven to 350°.
- In a mixing bowl, cream together the softened butter and sugars. Add eggs and vanilla and mix well.
- Add cocoa powder, flour, baking soda, and salt. Mix well.
- Stir in pecans and mini chocolate chips.
- Swirl in the marshmallow cream but do not mix it in.
- Line a baking sheet with parchment paper. Scoop the cookie dough on the baking sheet in 1 inch rounded scoops, 2 inches apart. Bake for 10 minutes until the cookies crack and the tops of the cracks look mostly dry.°
Notes
If using mini marshmallows instead of marshmallow creme, bake the cookies and then place 4-5 marshmallows on each cookie after baking.
High Alititude: Add 1 tbsp. flour. Use 14 tbsp. butter plus 2 tbsp. shortening. Bake at 375 for 8 minutes.