Rocky Road Cookies Recipe

I love Sundays…

Sundays at our house usually involve church, baking and hopefully a nap or at least some lazy family time.

This is usually when the kids want to help me bake some sort of goodie…and of course…I am happy to oblige.  This past Sunday we decided to try our hand at making some Rocky Road Cookies.

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We found this recipe on Allrecipes and changed it up a bit to suit our preferences.  And…well…it was good.  The hubs particularly enjoyed them because of the toasted marshmallows.

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Truth be told…I can’t really eat them…due to my food allergies…but I am happy to make them for the family and let them be the food critics…and according to them, this one made the family recipe book.

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I was excited to be able to use this fun vintage “cream” bottle I picked up during a thrifting trip this past week!  I am sort of obsessed with cute jars if you haven’t noticed!  I was especially excited that the bottles are from a local area!  They make fun photo props and are perfect for filling my new kitchen hutch…which I hope to finally share with you here soon…even though I have shared pictures of it here in the past!

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Anyways…I digress.  These cookies are full of chocolate chips, chocolate, marshmallows and almonds.  I mean…what more could you ask for?

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Rocky Road Cookie Recipe

· 1/2 cup butter

· 1 cup semisweet chocolate chips (divided in half)

· 1/2 cup sugar

· 1/2 cup brown sugar

· 2 eggs

· 1/2 tsp. vanilla extract

· 1 and 1/2 cup flour

· 1/2 tsp. baking powder

· 1/4 tsp. salt

· 1 cup chopped almonds

 

Directions:

1.  Set on oven rack at the highest position and the other one in the middle of the oven.  Preheat oven to 400 degrees.  In a small sauce pan, melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and allow to cool slightly.

2.  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 chopped nuts and remaining chocolate chips.  Place onto greased cookie sheet.

3.  Bake rolled cookie dough balls on the middle rack of the oven for 5 minutes and then remove cookie tray from oven.  Quickly place a few marshmallows on the top of each cookies.  Place tray back in the oven on the top rack and switch the oven from bake to broil.  Broil the cookies for another 2-3 minutes until the marshmallows are toasty brown and the cookie is fully cooked.  Watch carefully to prevent burning.

4.  Remove from oven and let sit on tray for a minute or two before placing on a cooling rack.  Do not let them sit and cool on the trays as the melted marshmallows may make it really difficult to remove them from the pan.

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Add these to your recipe book!

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Chocolate Crinkle Cookie Recipe

Do you remember eating lunch in elementary school?  The smell of real homemade rolls wafting down the school hallways?  Back in the days when the lunch ladies were like your grandmother and the food was like home cooking. Well, one of my FAVORITE days was the Spaghetti Day…not because of the Spaghetti but because it was always accompanied by a delicious breadstick and my favorites: Chocolate Crinkle Cookies.

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This recipe from Betty Crocker is the closet recipe to those lunchroom cookies that I have found.  They are a little bit crispy on the outside, but soft and moist on the inside.  The perfect combination in my opinion.

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Chocolate Crinkle Cookies

Ingredients:
 
1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

Directions:

  • In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate for at least 3 hours.
  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • Drop dough by the teaspoonful into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

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For a printable version of the Chocolate Crinkle Cookie Recipe click on the image below to download it.

 

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