Best Rocky Road Whoppers Recipes

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ROCKY ROAD WHOPPERS



Rocky Road Whoppers image

These big Chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows, The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove.

Provided by Chef mariajane

Categories     Drop Cookies

Time 14m

Yield 12 cookies

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups semi-sweet chocolate chips, divided in half
2 tablespoons unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon instant coffee powder dissolved in 1 tsp. water
1/2 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
60 miniature marshmallows (about 2/3 cups)

Steps:

  • Preheat oven to 350°F Line 2 baking sheets with parchment paper, Stir flour, baking powder and salt in small bowl to blend. Set aside.
  • Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to a large bowl, Set aside.
  • Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaininig 1 cup chocolate chips.
  • For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3-inches apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon dough atop each to cover marshmallows and form 2-inch high mounds, Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.

Nutrition Facts : Calories 245.8, Fat 13.9, SaturatedFat 6.6, Cholesterol 20.6, Sodium 51.7, Carbohydrate 32.5, Fiber 2.1, Sugar 25.8, Protein 2.9

ROCKY ROAD WHOPPERS



ROCKY ROAD WHOPPERS image

Categories     Cookies     Chocolate     Dessert     Bake

Yield 12 cookies

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided in half
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
1/2 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
60 (about 2/3 cup) miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside. Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside. Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely. DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.

ROCKY ROAD WHOPPERS



Rocky Road Whoppers image

These big chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows. The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove.

Provided by @MakeItYours

Number Of Ingredients 11

1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided in half
2 tablespoons unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
1/2 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
60 (about 2/3 cup) miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.
  • Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside.
  • Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.
  • For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.
  • Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.
  • DO-AHEAD TIP: Cookies can be made up to 2 days ahead. Store airtight at room temperature.
  • Recipe created exclusively for Cooking.com by Elinor Klivans.
  • Makes 12 large cookies (serving size = 1 cookie)

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