Rocky Road Brownies
The classic ice cream flavor turned into cookies. These rocky road cookies are loaded with gooey toasted marshmallows, rich chocolate chips, and crunchy peanut pieces. These whip up pretty fast - ready to eat in 30 minutes!My recipe post at Bakeologie.com includes helpful tips and step-by-step photos to help guide you through making this recipe.
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Ingredients
- 113 g unsalted butter room temperature
- 200 g brown sugar
- 50 g egg (weight is without shell), about 1 large egg
- 1 tsp pure vanilla extract
- 30 g natural unsweetened cocoa powder
- 155 g all-purpose flour/ plain flour
- ½ tsp baking soda
- ½ tsp fine sea salt
- 90 g roasted, unsalted peanuts chopped to small to medium pieces
- 85 g chocolate chips
- 35 g mini marshmallows
Instructions
- MISE EN PLACE. Preheat (convention oven, no fan) oven to 350 °F and line a baking sheet with parchment paper. Make sure you butter and eggs are at room temperature.
- Place butter and sugar in a stand mixer bowl. Using the paddle attachment, beat on medium-low speed until fluffy, about 2 minute. Scrape the bottom and sides of the bowl to ensure all the butter and sugar have been well incorporated.
- Add the egg and vanilla extract and continue mixing on medium-low speed until well combined, about 1 minute. Scrape the bottom and sides of the bowl again.
- Add the cocoa powder, flour, baking soda, and salt. Mix on lowest speed setting then gradually increase to medium-low speed until just combined and no large streaks of flour remain. Do not overmix.
- Using a rubber spatula, fold in the peanuts and chocolate chips.
- Shape the dough into 14 balls using a cookie scoop (#20 or 3-tablespoon scoop) or if you have a scale, weight is around 50g per ball. Place the cookie dough onto your lined baking sheet about 2-inches apart. Press 3 to 4 marshmallows on top of each cookie.
- BAKE for 10 minutes or until the edges are set but the centers are still soft. Keep in mind that cookies harden as it cools so you don't want to overbake them.
- Let the cookies cool in the baking sheet until set before transferring to a wire rack to cool completely.
Notes
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result.
Substitutions. You can use other nuts such as walnuts, almonds, and pecans. Chocolate chunks can be used instead of chips.
Servings: 14 cookies
