Rocky Road Trippers
Ready In: 44 mins
Serves: 24
Yields: 24 cookies
Ingredients
- 8 ounces bittersweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 1⁄2 cup butter, cut up
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 eggs
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla
- 1 cup mini marshmallows, divided
- 1 cup pecans, chopped and divided
- 1 cup milk chocolate chips, divided
Directions
- Microwave the chocolates and butter in medium microwave safe bowl 1-3 minutes or until almost melted; stirring every 30 seconds. Stir until smooth; let stand 5-8 minutes or until cool; stirring occasionally.
- Meanwhile, whisk flour, baking powder and salt in small bowl. Beat eggs and sugar in large bowl on medium-high speed 5 minutes or until pale and thick. At low speed, beat in chocolate mixture and vanilla until smooth. Beat in flour mixture just until combined. Stir in 1/2 cup each of marshmallows, nuts and chocolate chips. Cover and refrigerate for 1 hour or until firm.
- Heat oven to 350 degrees. Drop scant 1/4 cup dough per cookie onto parchment paper lined baking sheets, leaving about 3" between each cookies.
- Bake 6 minutes or until cookies begin to spread and are still moist on top. Remove from oven. Carefully sprinkle remaining 1/2 cup marshmallows, nuts and chocolate chips over cookies; gently press into cookies. Bake an additional 5-6 minutes or until edges are firm and set but centers are still moist.
- Cool completely on parchment paper on wire rack.
- Cookies can be made 3 days ahead. Store in an airtight container.
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