These cookies are a twist on the classic rocky road and classic cookie. We've merged them together to make a soft, chewy cookie filled with everything you'd get if you were making a rocky road.
11 ingredients8 steps
Vegetarian
Ingredients
MetricImperial
For the Cookies
55gButter
40gDark chocolate chips
100gBillington's light muscovado sugar
1Egg
0.5 tspNielsen-Massey Vanilla Extract
100gAllinson's plain white flour
0.5 tspBaking powder
0.25 tspSalt
60gWalnuts
25gMini marhsmallows
40gWhite chocolate chips
Utensils
Baking tray
Nutritional information per 34g serving
Energy 182cal
Fat 9.7g
of which Saturates 4.1g
Carbohydrates 20g
of which Sugars 14g
Protein 2.8g
Salt 0.21g
Method
Step 1
Preheat the oven to 200'c/180'c fan oven/ gas mark 6.
Step 2
In a small saucepan, melt together the butter and the dark chocolate chips.
Step 3
Remove from the heat and set aside to cool once it's all melted together.
Step 4
In a separate bowl, mic together the melted chocolate mixture with the light muscovado sugar, egg and vanilla extract.
Step 5
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.
Step 6
Sift in the white chocolate chips and the walnuts.
Step 7
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 8
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.
Storage & Consumption
Store in an airtight container and consume within 3 days.
14 Baker Ratings
It was fun to make and tasted great! We have made this 3 times already.
