↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups flour
2/3 cup cocoa powder
1 tsp baking powder and salt
1/2 tsp baking soda
1 cup unsalted butter, slightly firm, cut into chunks
1 1/2 cups sugar
2 large eggs
2/3 cup sour cream
2 tsp vanilla extract
1 cup broken toasted pecans
1 1/2 cups bittersweet chocolate chips
2 cups mini-marshmallows
Glaze
1/2 cup semisweet chocolate chips
2 tbsp unsalted butter
2 tsp boiling water
Preheat oven to 350. Sift the flour, cocoa, baking powder and salt together 3 times. Set aside.
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.
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.
Using about a quarter cup measure, shape dough into mounds and place 3 inches apart onto parchment paper-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. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly under baked.
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.
Glaze the Cookies: 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 tsp 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.
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.
view more member recipes
ROCKY ROAD CHOCOLATE COOKIES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups flour
2/3 cup cocoa powder
1 tsp baking powder and salt
1/2 tsp baking soda
1 cup unsalted butter, slightly firm, cut into chunks
1 1/2 cups sugar
2 large eggs
2/3 cup sour cream
2 tsp vanilla extract
1 cup broken toasted pecans
1 1/2 cups bittersweet chocolate chips
2 cups mini-marshmallows
Glaze
1/2 cup semisweet chocolate chips
2 tbsp unsalted butter
2 tsp boiling water
Preheat oven to 350. Sift the flour, cocoa, baking powder and salt together 3 times. Set aside.
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.
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.
Using about a quarter cup measure, shape dough into mounds and place 3 inches apart onto parchment paper-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. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly under baked.
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.
Glaze the Cookies: 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 tsp 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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Rocky Road Cookies
by sgre52160
1 (12 oz) pkg semi-sweet chocolate chips 1 can sweetened condensed milk 2 tbsp butter 2 cups dry roasted peanuts 1 (10 1/2 oz) pkg mini marshmallows Melt chocolate with mil and butter. Remove
by sgre52160
1 (12 oz) pkg semi-sweet chocolate chips 1 can sweetened condensed milk 2 tbsp butter 2 cups dry roasted peanuts 1 (10 1/2 oz) pkg mini marshmallows Melt chocolate with mil and butter. Remove
Chocolate Rocky Road Crisps
by sgre52160
1/4 cup butter 6 cups miniature marshmallows 12 oz. chocolate chips 1/4 cup light corn syrup 2 cups walnuts chopped 3 cups rice crispy cereal Put the butter, corn syrup, chocolate chips and 3
by sgre52160
1/4 cup butter 6 cups miniature marshmallows 12 oz. chocolate chips 1/4 cup light corn syrup 2 cups walnuts chopped 3 cups rice crispy cereal Put the butter, corn syrup, chocolate chips and 3
Chocolate Rocky Road Fudge
by sgre52160
2 cups sugar 3/4 cup evaporated milk 2 oz baking chocolate, unsweetened 1 tbsp light corn syrup 2 tbsp butter 1 tsp vanilla 1/2 cup miniature marshmallows 1/2 cup chopped walnuts or peca
by sgre52160
2 cups sugar 3/4 cup evaporated milk 2 oz baking chocolate, unsweetened 1 tbsp light corn syrup 2 tbsp butter 1 tsp vanilla 1/2 cup miniature marshmallows 1/2 cup chopped walnuts or peca
Rocky Road Pie
by sgre52160
1 quart chocolate ice cream, softened 1/2 cup chopped peanuts 1/4 cup semi-sweet chocolate chips, chopped 1/2 cup marshmallow fluff 1/4 cup chocolate syrup 1 graham cracker pie shell Garnish,
by sgre52160
1 quart chocolate ice cream, softened 1/2 cup chopped peanuts 1/4 cup semi-sweet chocolate chips, chopped 1/2 cup marshmallow fluff 1/4 cup chocolate syrup 1 graham cracker pie shell Garnish,
Rocky Road Squares
by sgre52160
Cake Layer 1 18.25-ounce Devils Food cake mix 1 cup cola beverage 1/2 cup vegetable oil 3 eggs, beaten 1/2 cup chopped pecans Cream Cheese Layer 16 ounces Cream Ch
by sgre52160
Cake Layer 1 18.25-ounce Devils Food cake mix 1 cup cola beverage 1/2 cup vegetable oil 3 eggs, beaten 1/2 cup chopped pecans Cream Cheese Layer 16 ounces Cream Ch
view more member recipes
related CDKitchen recipes
Rocky Road Malts
Rocky Road Ice Cream
Rocky Road Fudge Brownies From Mix
Rocky Road Brownies
Cookies 'n' Cream Frappe
Witch Hat Cookies
Boston Market Saucer Sized Chocolate Chip Cookies
Easy Rocky Road Treats
Triple Chocolate Rocky Road Bars
Rocky Road Frosting