I was hoping these cookies would be like the Mississippi Mud cookies I made back in the summer. Those cookies were so good but so time consuming. These are not the same but they are still good. They do taste a lot like rocky road fudge.
A plateful of fudgy goodness.
It uses both cocoa and chocolate chips, but no flour.
Start with 3 cups powdered sugar.
2/3 cup cocoa
1/4 teaspoon salt
2 cup semisweet chocolate chip. Now let me offer a suggestion here. The recipe said to put the chips in last and I didn't see that part in time so do as I say and not as I do. Wait and put them in at the end and it will be much easier to mix.
1 Tablespoon vanilla
3 egg whites
Chopped pecans. The recipe called for 2.5 oz of almonds. I used pecans instead.
Mix them well. I kept looking at the recipe because I thought there wasn't enough liquid but it was right.
Scoop the dough onto a parchment lined cookie sheet.
Add a couple of mini marshmallows on top. Place in the freezer for about 5 minutes to firm up before you place them in the oven. This keeps them from spreading as much. Then place in a preheated 350 oven. Bake for 12-13 minutes.
Remove from the oven and let sit for a few minutes on the cookie sheet.
I like the toasted look of the marshmallows.
Enjoy the fudgy goodness.
Rocky Road Cookies Recipe
3 cup powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
3 egg whites
1 Tablespoon vanilla
2 cups semisweet chocolate chips
pecans
mini marshmallows
Place in freezer for about 5 minutes. Then place in a preheated 350 oven for 12-13 minutes.
No comments:
Post a Comment