Rocky road ice cream is the inspiration for these chocolate chip cookies packed with chunks of dark and white chocolate and mini marshmallows. This recipe lends itself well to variation.
3 people made this
Makes: 12 cookies
110g soft brown sugar
125g plain flour
60g white chocolate, chopped, divided
60g dark chocolate, chopped, divided
1 tablespoon cocoa powder
1/2 teaspoon baking powder
25g miniature marshmallows
Method Prep:15min › Cook:10min › Ready in:25min
Preheat the oven to 190 C / Gas 5.
Combine brown sugar and butter in a bowl; beat until creamy. Beat in egg. Mix in flour, 1/2 of the chopped chocolate, cocoa powder and baking powder until cookie dough comes together.
Drop spoonfuls of the cookie dough onto baking trays, allowing enough room for the cookies to spread. Flatten slightly.
Bake in the preheated oven until edges are done but tops are a bit gooey, about 5 minutes.
Remove from the oven. Push remaining chocolate and mini marshmallows into the top of the cookies. Continue baking until tops are set, about 5 minutes more. Be careful to remove cookies before marshmallows burn.