Thursday, June 10, 2010

Rocky Road Cookies

These are soft chocolate cookies that satisfy your need for something crunchy (graham crackers and chocolate chips) and gooey (marshmallows). I tried making these cookies with marshmallows mixed in the batter as well and found that pressing the marshmallows on top is definitely the way to go. They're quick to make, too.

1/2 cup butter
1 cup semisweet chocolate chips
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup graham cracker pieces
72 miniature marshmallows 

Preheat oven to 400 degrees F. In a small saucepan melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the graham crackers and remaining chocolate chips.
Refrigerate the dough for 10 minutes.
Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press two marshmallows into the center of each cookie. Bake for 10 minutes. Remove from baking sheets immediately to cool on wire racks. 
Yields 3 dozen. 

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