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Rocky Road Chocolate Cookies

by on March 10, 2008 · 8 comments

Rocky Road Chocolate Cookies are adapted from a book I bought last week called Carol Walter’s Great Cookies – a very detailed book with lots of great recipes. It’s been around for a while and many of the recipes have been posted on bulletin boards and blogs. I’ve typed up a similar version of Carol’s cookies, but left out some of Carol Walter’s very detailed instructions. My cookies turned out great, but if you want to see the more detailed original version, check this.

Update:  For Easter, use colored marshmallows!

Rocky Road Cookies

 

Rocky Road Chocolate Cookies
 
Prep time
Cook time
Total time
 
Rocky Road Chocolate Cookies (Adapted from Great Cookies by Carole Walter)
Author:
Serves: 20
Ingredients
  • 2 cups (9 oz) 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
  • 8 oz (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
Glaze Ingredients:
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 teaspoons boiling water
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift 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. Mix 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. Using about a quarter cup measure, shape dough into mounds and place 3 inches apart onto parchment paper or Silpat lined cookie sheets. Bake for 12 minutes or until just starting to set on top. Remove from the oven and press nine or ten 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. These cookies are best slightly underbaked.
  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 set over a jelly roll pan or a sheet of wax paper.
  7. Glaze the Cookies
  8. Combine the chocolate chips and the butter in a medium bowl set over a pan of simmering water. Melt together, stirring occasionally. [Or microwave for 30 seconds or so] Add the boiling water , ½ teaspoon at a time, to thin to a pouring consistency. Using a spoon or a fork, drizzle the glaze over each cookie. Let stand on the cooling racks until the glaze sets.
Notes
Note: I left out the boiling water, spooned the glaze into a heavy duty zipper bag, snipped a tiny hole in the bottom corner and squeezed the glaze out the corner.

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Published on March 10, 2008

{ 8 comments… read them below or add one }

Chris C-L March 10, 2008 at 11:31 am

If it makes you feel any better, Trevor is on spring break next week and the only place we are going is to my mom and dad’s in Illinois for a few days. Not a very exotic trip! On the other hand, my husband is on his way to Puerto Rico today for the rest of the week. I’m not sure why he could not have scheduled his trip next week and Trevor and I could have tagged along.

Anna March 10, 2008 at 11:54 am

Chris, that’s somewhere! Besides, I like IL.

Then again, Puerto Rico is warm and has a beach.

Therese March 10, 2008 at 1:56 pm

Anna—

Gosh girl….I am sorry you are not going anywhere. If it makes you feel any better I am actually in a GREAT mood today because we reached 39 degrees here in Wisconsin!!!! I saw someone in shorts at the grocery store!! That’s how excited we are here….too funny eh?!

We are not going anywhere for Spring Break (ours is the week after Easter)…but good to be with family. And the Easter bunny will be here soon!! Let’s start thinking of what we can make with the leftover easter candy!! tee hee!!

YOU ROCK!! These cookies look nummy!!

Heather D March 10, 2008 at 2:00 pm

Anna, are you going to post a revised “Spring Edition” of you top 10 list?

Anna March 10, 2008 at 2:04 pm

Therese, isn’t it funny how we adapt to different weather periods. If it were 39 here, I’d be wearing a parka.

It’s just icky out today. Period. Rainy and nasty. Luckily Fuzz found a friend to play with and they are having a good time.

Heather, thanks for the reminder. I’ve been meaning to do that!

carole March 10, 2008 at 3:25 pm

Anna

You would never survive here in Cleveland. We had a major blizzard over the weekend — 18 inches of snow on the ground. Not drifts, that is how deep the snow is. Velcro, my new pup, fell into a drift and Al had to go rescue her.

Since I am snowed in I am going to make todays cookie right now since I have mini marshmallows on hand.

Patricia Scarpin March 11, 2008 at 7:30 am

Anna, these look amazing! Those mini marshmallows are so cute. :)

Carin February 18, 2011 at 7:39 am

These cookies are too good! I used micro marshmallows, and the cookies looked yummy too!

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