I’ve been on a major ice-cream kick lately. I blame the fact that we live in dangerously close proximity to Sweet Rose Creamery in Brentwood. Anyone who has ever been can relate, unless you hate ice cream in which case…I dont know, I have no words for you. Rocky Road hasn’t always been my favorite flavor, but there’s something about the Rocky Road at Sweet Rose, possibly the toasted almonds or the home-made marshmallows or the perfect, creamy chocolate ice cream. Since many of their flavors are seasonal, my favorite isn’t always available and when it’s not I improvise - a few scoops of the chocolate ice cream, top it off with the toasted almonds and marshmallows toppings. Bam! Instant Rocky Road.
So that’s where the inspiration for these bad boys came from. Is it too much of a good thing? Nope. No such thing!
I’m not great at cookies, in fact my cookie baking experience is basically non-existent unless you count Toll House ready-made cookie dough. I think it’s my love for Rocky Road that made these cookies one of the best things I’ve ever baked according to my husband. Of course, the fact that the recipe was adapted from Martha Stewart helped too.
Clementine seemed to be into the cookies too. She kept getting her little snout in all my shots.
Recipe after the jump!
Ingredients: 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks 1 stick (8 tablespoons) unsalted butter 1 1/2 cups sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup toasted almond slivers 2 cups mini marshmallows Directions: Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks, almonds and marshmallows Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.
“unless you hate ice cream in which case…I dont know, I have no words for you.” That seriously made me crack up, because I don’t like ice cream! I’m lactose intolerant so all of my memories of it are tied to me being pretty sick afterwards. I never recovered, I guess! Those cookies look delicious. Almost as big a scene-stealer as Clementine’s adorable little nose. I love dog snouts, I kiss my dog on his all the time.
Thanks for the recipe! I’m pretty hopeless in the kitchen but I can bake! I might give this a whirl
Erin!!! I’m so sorry that you can’t enjoy ice-cream…but you can definitely indulge in the cookies, I swear they were actually fairly simple to make
Kate
Yay, I need desert recipes! Hm, if you really say that they are easy to make, I might just have to give them a go. If all turns out well (fingers crossed), they will happily make an appearance at a Fourth of July party next week.
PS~I share Erin’s intolerance. I know, we are truly cursed. At least we can laugh about it. Ha-ha!
But something tells me your crying inside…
Kate
I am…Especially when my kids say, “Mom, you want some ice cream?”
“No, I’m ok.”
“You don’t like ice cream?”
“I like it. I just can’t eat because it makes me sick.”
[insert the saddest faces ever known to man]
Nom nom nom! I need these, warm from the oven and a glass of milk stat.. mkay.thanks.bye!
PS. Why do dogs love marshmallows sooo much? Whenever we have a bonfire with s’mores, we have to heavily guard the marshmallow bag from Odin.
These look absolutely delicious and are going straight onto my must-bake list!