Rocky road reincarnated in cookie form. Full of marshmallows and walnuts, these rocky road cookies are soft, chewy, and gushing with rich ganache.
Think stuffed cookies are intimidating? Think again! I don’t blame you though. I used to be in the same boat until I decided to face them head-on! And, they’re actually easier than you’d think, if you have the right tools and recipe!
I woke up one day and decided that there is no need to limit rocky road to an ice cream flavor. So, I turned it into a cookie. What can I say? My mind works differently sometimes ;) Maybe I’ll try turning it in to a cupcake next. What do you think?
Characteristic qualities of rocky road comes down to chocolate, nuts, and marshmallows. As far as I was concerned, nuts and marshmallows were to be used as inclusions, but I had a couple options for the chocolate. I could make a chocolate cookie dough and add the nuts and marshmallows OR I could add an element of surprise and stuff regular cookie dough with thick ganache. I opted for the latter :)
You can find the marshmallow bits in the hot chocolate aisle. They look dehydrated and crunchy, but once baked, they melt and become gooey and stretchy. YES!
Follow the steps below and you too can have your very own ganache-stuffed cookie.
Just make sure you seal it well. Otherwise, you might end up with something like this, which isn’t necessarily a bad thing ;)
Get your weekend started early and make a batch of these tonight. If you have any leftovers, bring them to the office tomorrow. Mind you, they are best fresh out of the oven, but if you pop it in the microwave for 5-7 seconds, they come pretty close to the real thing.
You can thank me later for your boost in popularity :D
Rocky Road Cookies
Yields about 21 cookies
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Ganache
Ingredients
½ cup (4 ounces) semi-sweet chocolate chips
½ cup heavy cream
Directions
- Place the chocolate in a small bowl. Set aside. Heat the heavy whipping cream in a saucepan over medium heat until steamy and right before boiling.
- Pour hot cream over the chocolate and let sit for about 20 seconds. Stir until the chocolate is melted and smooth. Set aside to thicken.
Cookies
Ingredients
½ cup (1 stick) unsalted butter, room temperature
½ teaspoon salt
2 tablespoons (25 grams) granulated sugar
¾ cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
¾teaspoon baking soda
1 ¾ cups (220 grams) bread flour
½ cup walnuts, chopped
2 tablespoons chocolate sprinkles
¼ cup mini marshmallows bits*
½ cup chocolate ganache (recipe above)
Directions
- Pre-heat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.
- In the bowl of a stand mixer on medium speed, cream together the butter, salt, and sugars until fluffy. Add the egg and vanilla and mix until combined, scraping down the sides as necessary.
- In a separate bowl, whisk together the baking soda and flour. With the mixer on low, add the flour into the creamed butter, a little at a time, scraping down the sides as necessary.
- Following the visual above, roll about 2 tablespoons of cookie dough into a ball, flatten, and line a mini muffin tin with the flattened dough. Scoop in about ½ tablespoon of ganache, bring the sides of the dough together and pinch to seal.
- Roll into a ball and place on the prepared cookie sheet, spacing them about 1 ½ inches apart. Bake for 12-13 minutes, until golden brown on the edge. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool for another 5 minutes. Serve warm.
Notes
*Find them in the hot chocolate aisle.
Storage
Keep in an airtight container at room temperature for up to 7 days. Reheat in the microwave for 5-7 seconds.
