Rocky Road Cookies
With their crispy almond-coated exterior and chewy chocolate-marshmallow center, these decadent cookies feature the classic ingredients of rocky road ice cream. They’re the invention of cookbook author and blogger Naomi Robinson, who discovered the secret to achieving that melty marshmallow goodness inside: bake the cookies quickly at a high oven temperature. Keep in mind that the dough is fairly sticky, so use cold hands when shaping it and handle it as little as possible.
Ingredients:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled slightly
- 1/2 cup (4 oz./125 g) granulated sugar
- 1/2 cup (3 1/2 oz./105 g) firmly packed dark brown sugar
- 1/4 cup (2 1/4 oz./70 g) applesauce
- 1 egg
- 1 Tbs. light corn syrup
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. finely ground dark roast coffee
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 1/2 cup (1 1/2 oz./45 g) all-natural cocoa powder (not Dutch process)
- 1 cup (5 oz./155 g) salted almonds, finely chopped
- 1 1/2 cups (2 1/2 oz./75 g) mini marshmallows, frozen
Directions:
Preheat an oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the flat beater, beat together the warm butter, granulated sugar, brown sugar, applesauce, egg and corn syrup on medium-high speed until thoroughly combined and the sugar is dissolved, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the baking soda, salt and coffee and beat on medium-high speed until thoroughly combined, about 1 minute. Remove the bowl from the mixer.
In a medium bowl, stir together the flour and cocoa powder. Add the flour mixture to the butter mixture and stir with a spatula or wooden spoon until combined. The dough will be sticky.
Place the almonds in a shallow bowl. Using a 1-inch (2.5-cm) ice cream scoop or a tablespoon, scoop out the dough and press 3 mini marshmallows into the center. Fold the dough around the marshmallows until completely covered, roll the dough into a ball, and then roll the dough in the almonds. Place on the prepared baking sheets, spacing the cookies about 1 inch (2.5 cm) apart.
Bake until the outsides of the cookies are just set at the edges, 4 to 5 minutes. Transfer the baking sheets to wire racks and let cool for 3 to 4 minutes, then transfer the cookies to the racks and let cool completely. Makes about 24 cookies.
Recipe by Naomi Robinson, creator of the blog Bakers Royale
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