Tuesday, October 13, 2009

Rocky Road Cookies

One can never have too many cookie recipes. I found this one over at the Crepes of Wrath and immediately noted that I must try it. Yummy! The cookies are nice and chewy, and the bits of chocolate, peanuts, and even melted marshmallowy pieces are delicious. I admit that I was a bit skeptical, since the recipe calls for melted butter and seemed completely different from any other recipe I've tried. They were easy to put together and bake, even though I was a bit anxious until I finally finished and greedily pulled one apart to eat it, gooey melted chocolate and all.

I did learn something the hard way-make sure to line your cookie sheets with parchment paper or your cookies will stick to the pan and you will be chiseling them off.

Oh well. They still tasted good, anyway.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1/2 cup chopped nuts
1 cup chocolate chips
1/2 cup white chocolate chips
1 cup mini marshmallows

**note: I had a lot of nuts, chips, and marshmallows left over because I just couldn't get enough squished into the cookie dough. Jake enjoyed eating them, but those ingredients could possibly be reduced just a little.

Pre-heat your oven to 325 F.

Combine the flour, baking soda, and salt in a bowl. Set aside. With an electric mixer, beat the melted butter and sugars together. Beat in the egg, then egg yolk, and vanilla. Add the flour mixture and beat on low speed until just moistened.

Fold in the chocolate chips, nuts, and marshmallows using a wooden spoon. Line your cookie sheets with parchment paper.

Scoop up the dough and roll into balls, mashing in as much of the chocolate, peanuts, and marshmallows as you can. I made the balls about the size of a walnut. Place them 2 inches apart on a cookie sheet and press down on them just slightly to flatten a bit. They will spread out, I promise, so not too much!

Bake about 10-15 minutes until golden. Now, don't follow my usual rules for touching the top to make sure it's set. Take them out and let them cool right on the pan-the tops will be squishy, but they will firm up as they cool.

The original recipe says it makes 10-15 cookies, but I got about 2 dozen. I must have made them smaller.

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