Rocky road cookies
These cookies are a twist on the classic rocky road and classic cookie.
Brought to you by: Baking Mad
Baking Mad is a trusted destination for bakers of all levels to learn, be inspired, and share their enthusiasm for baking with those they love. Part of The Silver Spoon Company; a trusted family of baking brands including Silver Spoon Sugar, Allinson Flour, Billington’s Sugar and Nielsen-Massey Vanilla and Flavoured Extracts.
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Servings
12 portions
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Serves
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Ingredients
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Step 1
Preheat the oven to 200'c/180'c fan/gas mark 6. In a small saucepan, melt together the butter and the dark chocolate chips.
Step 2
Remove from the heat and set aside to cool once it's all melted together. In a separate bowl, mix together the melted chocolate mixture with the light muscovado sugar, egg and vanilla extract.
Step 3
Sift together the flour, baking powder and salt in a separate bowl and then add this to the chocolate mixture mixing together until fully incorporated. Add in the white chocolate chips and the walnuts.
Step 4
Using a spoon, drop walnut (in shell) sized pieces on to a baking tray which is lined with parchment paper (Make sure you leave enough room between each ball as these will spread apart when baking).
Step 5
Bake 8-10 minutes (8 if you prefer them slightly chewy, 10 if you're more into a crunch). Bring them out of the oven and while they're still soft, add a few marshmallows to the top of each. Transfer these to a wire cooling rack.
