The BEST Rocky Road Cookies recipe!
For today’s easy cookie recipe we are making delicious dark chocolate rocky road cookies loaded with gooey toasted marshmallows, rich dark chocolate chips and crunchy almond pieces! This chocolate cookie recipe uses dark cocoa for a rich depth of flavour, and results in a not too sweet cookie! Follow along with our step by step video recipe and learn how to make rocky road cookies from scratch.
Rocky road cookies recipe
Ingredients
1 cup all purpose flour 130g
1/4 cup dark cocoa powder 30g
1/2 teaspoon baking soda 2g
1/4 teaspoon fine sea salt 1.5g
1/2 cup salted butter (softened) 113g
1/2 cup granulated white sugar 100g
1/4 cup packed brown sugar 45g
1 large room temperature egg 50-60g
1 teaspoon vanilla extract 4g
1/2 cup dark chocolate chips * 90g
1/2 cup mini marshmallows (cut into pieces)* 30g
1/4 cup almond pieces * 30g
* I used an additional 2 tablespoons of chocolate chips, marshmallows and almonds for the tops of the rocky road cookies. This step is optional!
Directions:
In a medium bowl combine flour, cocoa, baking soda and salt. Whisk until well combined and set aside. In a large bowl combine softened butter, white sugar and brown sugar. Cream on low/medium low for 2 minutes. Add the egg and vanilla and continue mixing for another 2 minutes or until the mixture is nice and light and airy.
Add in the dry ingredients and mix until combined. Add in the chocolate chips, mini marshmallows and almonds. (Reserve 2 tablespoon of each for the tops of the cookies).
Cover and chill at least 2 hours, preferably overnight. If chilling overnight allow the dough to warm at room temperature for 1 hour.
Preheat oven to 350F/175C. Using a 1.5 tablespoon cookie scoop drop cookies onto parchment lined cookie sheets. Leave some room for spreading. Take the remaining chocolate chips, marshmallows and almond pieces and add a few to the top of each cookie. Bake for 9-9 minutes. Allow to cool on the pan for a few minutes and then move to a wire rack to finish cooling.
These rocky road cookies are the best when they're still a little warm, and the marshmallows and chocolate chips are still slightly melted. The dark cocoa adds a rich depth of chocolate flavour! If you have enjoyed this recipe consider subscribing for new easy recipes!
Check out some other easy recipes!
Lemon cookies:
Strawberry Lemon Bars:
Peanut butter brownies:
Sweet & Salty cookies :
Coconut macaroons :
Cinnamon swirl cake :
Chocolate cupcakes w/ chocolate buttercream :
Chocolate ganache tart :
Amazing Rocky Road Recipe.
ALL INGREDIENTS AND QUANTITIES LISTED BELOW.
Here's the first instalment of my quick and easy Daddy day care recipes!
I'm going to be making recipes that you can easily fit in around a napping or crawling baby, assisted all the way by the super helpful Ru!
I'll be mixing in easy, tasty treats with baby friendly bakes.
let me know if theres anything you'd like me to make or bake!!
Heres my super easy Twix, chic chip cookie Rocky road, feel free to use any of your favourite sweets or chocolate bars!
Twix, choc chip cookie rocky road.
135g Unsalted butter
40g Golden syrup
150g Good quality dark chocolate
150g Good quality milk chocolate
100g Small marshmallows
120g (4 fingers) Twix bars
120g of your favourite choice chip cookies
25g White chocolate, melted and drizzled
25g Salted caramel, melted and drizzled.
Hope you enjoy making them!!
Simple & Sweet Rocky Road Fudge
Please watch: Kitchen Tip!
Another Quick Tip to Make your day a little less complicated!
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We 3 Homemade Christmas Candies: Seven Layer Bars, Coconut Balls, Rocky Road
I've been making Christmas candies every year since I was a kid and these are my favorites. They're all very easy and use many of the same ingredients so I'm making quarter recipes of each so I can have a variety of candies and still be able to eat them all within the month of December.
Timestamps:
Seven Layer Bars: 0:01
Coconut Balls: 5:07
Rocky Road: 16:07
Seven Layer Bars: (The version I made in the video is half of this. The original recipe is twice this.)
Dump into an 8x8 baking dish lined with parchment in the following order:
8 crushed graham crackers (or any other kind of hard cookie)
1 stick melted butter (or margarine or coconut oil)
A layer of chocolate chips (about 1/2 a bag) (or any other kind of melty candy)
A layer of butterscotch chips (about 1/2 a bag) (or any other kind of melty candy)
A layer of shredded sweetened coconut (leave out or replace with nuts if you don't like coconut)
A layer of chopped nuts (leave out or replace with coconut or seeds if you're allergic to nuts)
Half a can of sweetened condensed milk (if you can't have diary, you can make your own non-dairy sweetened condensed milk. Check out this lady's video:
Bake in a 350 degree oven for about 20 minutes or until the edges are brown (it will continue to cook a little after you remove it from the oven). Let cool on a wire rack, then cut into squares.
Coconut Balls:
Makes 60+ candies: (The version I made in the video is half of this. The original recipe is twice this.)
Combine in a very large bowl, in this order:
1/2-1 stick of butter (if you have a difficult time mixing stiff doughs with your hands, use the full stick)
1/2 can sweetened condensed milk (about 6-7 ounces)
1tsp vanilla extract
7 oz shredded coconut
1 1/2 cups chopped walnuts
1 pound powdered sugar (stir into the mixture in small batches)
About halfway through adding the powdered sugar, you will have to mix the dough with your very clean hands. Roll the dough into little balls. Consider that the balls will be larger when they're covered in chocolate. You should wind up with about 60 balls.
Chill the balls overnight.
Set up a double boiler (a medium sized pot with 3-4 inches of water, very lightly simmering, with a heat-proof bowl over it.)
Pour in:
2 bags of bittersweet chocolate chips
1 tsp coconut oil
Gently melt the chocolate. Once it's completely melted, drop a candy into it and swirl until it's coated. Drop coated candy on parchment paper to harden. Repeat the process with all the candies. If you have leftover chocolate at the end, use it in 7-layer bars or rocky road candy!
Rocky road (in a loaf pan):
6 oz choc chips
6 oz butterscotch chips
1/4 cup peanut butter
5 oz marshmallows
1/8 cup chopped peanuts (optional)
Full recipe (in a 9x13 dish):
2 bags chocolate chips (about 24 oz)
2 bags butterscotch chips (about 24 oz
1 cup peanut butter
20 oz mini marshmallows (or one 16 oz bag)
1/2 cup chopped peanuts (optional)
*If you want, you can replace either of the chips with any other kind of melting chip you like: white chocolate, peanut butter, toffee, etc.
**If you want, you can replace the peanut butter with any other nut or seed butter (almond butter, sunflower butter, etc.)
With either method, melt the chips and peanut butter together in a big bowl in the microwave on low. Check every 30 seconds and stir. Pull out of the microwave when the chips are mostly melted and finish melting out of the microwave by stirring and letting the residual heat do its thing.
Stir in the mini marshmallows.
Line your baking dish with foil (up the bottom and sides), then pour the mixture into the dish, spreading it out to the corners until the top is relatively even. Chill in the fridge for a few hours or overnight. Remove from the pan (using the foil) and cut into squares.
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Rocky Road Fudge Recipe - Amy Lynn's Kitchen
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This delicious dessert is super quick and easy to make.
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How to make Homemade Fudge - four ways - butterbeer, peanut butter, rocky road and microwave fudge
Four ways to make fudge - microwave and stove top fudge - you can use any of these fudge recipes/techniques to create any flavor of fudge.
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Does it get better than holiday baking? And candy making isn't as hard as you'd think!
MICROWAVE FUDGE
printable recipe
3 C chocolate wafers
14 oz sweetened condensed milk
1/4 C butter
1 C chopped pecans (optional)
2 tsp vanilla
Place the chocolate, milk, and butter in a microwave safe bowl.
Microwave on high for 1 min. Stir if it's still not smooth microwave another 30 seconds.
Then stir again, when it's smooth add the vanilla and pecans,
Stir one last time and pour into a 9x9 pan.
Refrigerate 4 hours
BUTTERBEER FUDGE
printable recipe
Butterscotch layer
1 jar Butterscotch ice cream Topping
2/3 Jar marshmallow cream (4.6 oz)
16 oz white chocolate chips (2 full cups)
Creamy layer
1/2 jar Marshmallow ice cream Topping
1/3 Jar marshmallow cream (2.3 oz)
8 oz white chocolate chips (1 full cup)
first layer
Pour the butterscotch topping in to a sauce pan and bring to a boil and heat to soft ball stage - 237 degrees F (adjust to your altitude)
add the marshmallow cream, stir until it's melted and take off the heat
stir in the white chocolate chips, once melted pour into a 9x9 glass pan (buttered or parchment paper)
second layer
Pour the marshmallow topping in to a sauce pan and heat to soft ball stage (237 degrees F - adjust to your altitude)
add the marshmallow cream, stir until it's melted and take off the heat
stir in the white chocolate chips, once melted pour over the first layer
refrigerate 4 hours
ROCKY ROAD FUDGE
printable recipe
20 oz chocolate - bars, or wafers
12 oz semi sweet chocolate chips
1 C butter
4 C sugar
2 1/2 C mini marshmallows
2 1/2 C mini marshmallows - Frozen
2 tsp vanilla
8 oz pecans chopped
1 can evaporated milk
first place half the marshmallows in the freezer
in a large bowl add the chocolate and butter and set it aside
in a saucepan combine sugar, evaporated milk and bring to a boil and heat to the softball stage - 235-240 degrees F - (remember to adjust to your altitude)
once it's up to heat add the regular mini marshmallows and stir until melted
take off the heat and pour over the butter/chocolate
stir until the chocolate is melted and it starts t lose it's shine.
add the vanilla and stir
add the pecans and stir
add the frozen marshmallows and stir
pour into a buttered (or parchment papered) 9x13 pan
refrigerate 4 hours
PEANUT BUTTER FUDGE
printable recipe
3 C sugar
¾ tsp salt
1 C evaporated milk
6 Tbsp butter
1 ½ C peanut butter (crunchy or creamy)
1 tsp vanilla
Bring the sugar, salt, milk and butter to a slow boil.
Over medium heat boil it about 6-8 mins until it reaches softball stage 235-237 degrees F (don't forget to adjust for your altitude - or it should ball up in cool water.)
Take off the heat and stir in the peanut butter and vanilla
Stir until it cools down a bit and is nice and thick
Pour into an 8x8 pan and refrigerate 4 hours
MORE HOLIDAY VIDEOS
Homemade Eggnog
Caramel Popcorn
Homemade Andes Mints
Macarons
Caramels
Sugar Cookies
ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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