One of the best that I have ‘put together’ from the numerous cookie recipes that I have tried is this Rocky Road Cookies Recipe. It’s so good, I almost didn’t want to share this recipe with you…
If you enjoy chocolate cookies that are crispy on the outside, soft, chewy and gooey like a fudge brownie on the inside, then this recipe is for you! I won’t say much here…
Just try and see for yourself, and let it speak for me.
1 large egg
3/4 cup Nutella
1/4 cup creamy peanut butter (i used skippy’s with nuts)
1/2 cup dark brown sugar, packed (light may be substituted)
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking soda
pinch kosher salt, optional and to taste
5 to 6 ounces dark chocolate, chopped (I used Hershey’s Milk Chocolate)
Marshmallows (smallest size)
- To the bowl of a stand mixer combine the egg, Nutella, peanut butter, brown sugar, vanilla, and beat on high power to cream ingredients, about 5 minutes. (The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed).
- Add the flour, baking soda, kosher salt, marshmallows, chocolate and beat to incorporate.
- Using a medium cookie scoop (about 1.5 tablespoons) or your hands, scoop out 24 pieces of dough and place them on a large plate. Using your hands, gently press and compact each piece so that it’s tightly packed together. Dough will be both crumbly and oily, but when pressed, it should stay together. Cover plate with cling wrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.
- Preheat oven to 165 C, line baking sheets or parchment, or spray with cooking oil; set aside.
- Drizzle a dash of Kosher salt on top of each cookie dough..
- Space dough 2 inches apart (11-12 per tray) and bake for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. Mine was baked for 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers.
- Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.
- Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.