Rocky Road Chocolate Chip Cookies

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I stole this recipe for Rocky Road Chocolate Chip Cookies from thisgrandmaisfun.com. These cookies are a twist on traditional chocolate chip cookies. Vanilla pudding mix is added to the dry ingredients of the dough. After baking the cookies are topped with nuts, chocolate chips and mini marshmallows. Then the cookies are briefly broiled to toast the marshmallows. The final result is a gooey marshmallow topped chocolate chip cookie.

May 15th is National Chocolate Chip Day and making Rocky Road Chocolate Chip Cookies or Cake Batter Chocolate Chip Cookies is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Preheat oven to 350 F. Whisk together 2 ¼ cup flour, 1 tsp baking soda and ½ tsp salt and set aside. Combine 1 cup butter, ¾ cup brown sugar and ¼ cup granulated sugar until creamy.

Add 3.4 oz vanilla instant pudding mix, 1 tsp vanilla and 2 eggs until combined.

Slowly add dry ingredients to wet ingredients and mix until just combined. Add 1 cup semi-sweet chocolate chips, ½ cup chopped almonds and ½ cup chopped walnuts and stir with rubber spatula.

Measure out dough into 2 large tbsp and roll into balls. Bake 10 to 12 minutes or until golden and top is set. Take cookies out of oven.

Put oven to broil. Press the top of the cookies with more almonds, walnuts and marshmallows.

Place one sheet at a time in the oven to broil for 30 to 40 seconds. Cool on sheets 5 minutes, transfer to cooling racks.

Serve warm.

Print

Rocky Road Chocolate Chip Cookies

These cookies are a twist on traditional chocolate chip cookies. Vanilla pudding mix is added to the dry ingredients of the dough. After baking the cookies are topped with nuts, chocolate chips and mini marshmallows. Then the cookies are briefly broiled to toast the marshmallows. The final result is a gooey marshmallow topped chocolate chip cookie.
Course Dessert
Cuisine American
Keyword Chocolate Chip, Cookie
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings 24 cookies

Ingredients

  • 2 ¼ cup AP flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 3.4 oz vanilla instant pudding mix
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped almonds plus extra for topping
  • ½ cup chopped walnuts plus extra for topping
  • ½ cup mini marshmallows

Instructions

  1. Preheat oven to 350 F.
  2. Whisk together flour, baking soda and salt and set aside.
  3. Combine butter and sugar until creamy. Add pudding mix, vanilla and eggs until combined.
  4. Slowly add dry ingredients to wet ingredients and mix until just combined. Add chocolate chips, almonds and walnuts and stir with rubber spatula.
  5. Measure out dough into 2 large tbsp and roll into balls. Bake 10 to 12 minutes or until golden and top is set. Take cookies out of oven. Put oven to broil. Press the top of the cookies with more almonds, walnuts and marshmallows. Place one sheet at a time in the oven to broil for 30 to 40 seconds. Cool on sheets 5 minutes, transfer to cooling racks.