Rocky Road Brownie Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword rocky-road-brownie-cookies

Prep Time 20

Cook Time 12

Cooling time on pan 10

Total Time 42

Servings cookies

Calories 201kcal

Author Melissa Sperka

Ingredients

1/2 cup butter
1 11 oz package bittersweet chocolate chips
4 oz unsweetened baking chocolate roughly chopped
1 1/2 cup granulated sugar
4 large eggs
2 tsp pure vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup mini marshmallows
1 1/2 cup chopped dry roasted almonds
1 cup milk chocolate chips

Instructions

Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Set aside.
In a heavy bottomed saucepan over medium heat, melt together the butter, bittersweet and unsweetened chocolate. Stir until completely melted then set aside to cool.
In a medium bowl using an electric mixer beat together sugar, eggs and vanilla. Beat on medium speed for one minute until fully combined.
In a separate bowl use a whisk to sift together the flour, baking powder and salt. Lower the speed of the mixer adding gradually to the beaten sugar and eggs. Stop and scrap the side of the bowl as needed.
Next, beat in the melted chocolate just until combined. By hand mix in the marshmallows, almonds and chocolate chips.
Using a medium ice cream scoop divide the cookie dough. Transfer to pan placing 2 inches apart. Flatten the centers with a spoon or the back of the ice cream scoop.
Bake for 10-12 minutes adjusting depending on size. Do not over bake.
Cool on the parchment paper for 10 minutes then remove to a cooling rack.

Notes

If you are unable to find dry roasted almonds you may used slivered almonds that have been toasted in a 350°F oven for 6-8 minutes. Cool completely before adding to the dough.

Nutrition