Time 49m Number Of Ingredients 12 Steps:
Preheat oven to 325°F. Line two cookie sheets with parchment paper. In a medium microwave-safe bowl, add 1 cup of the chocolate morsels and the butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is okay.) Set aside. While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy. Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth. Add the flour, cocoa powder, baking powder, and salt. Stir well to incorporate, but don’t over mix. The mixture should be very loose, just like a brownie mix. Stir in the remaining 1½ cups of the chocolate chunks and the almonds, reserving a little of each to press into the tops of the cookies, if desired. Set the cookie dough in the freezer for 15 minutes. When ready, using a 3 tablespoon scoop, scoop the cookie dough and place each cookie 2 inches apart on the lined baking sheets. Top with reserved chocolate chunks, almonds, and mini marshmallows, pressing down slightly. This will give the cookies that ‘rocky road’ look. (Note: When adding the marshmallows, try to keep them in the middle of the cookie dough ball.) Bake for 13-15 minutes. Let cool on the cookie sheet before serving. Store leftovers in an airtight container.
Time 20m Number Of Ingredients 12 Steps:
Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, salt and 1/2 cup chocolate chips, In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low. Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, chocolate chips and sliced almonds, mixing on low or by hand just until combined. Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Press 3-4 mini marshmallows into each cookie and add additional almond pieces and chocolate chips to the outside of the dough balls. Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool. In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips. Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.
Time 3h30m Yield 24 Number Of Ingredients 19 Steps:
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Time 25m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F (190 degrees C). 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 dough comes together. Drop spoonfuls of the dough onto a cookie sheet, 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 tops. Continue baking until tops are set, about 5 minutes more. Be careful to remove cookies before marshmallows burn.
Time 30m Yield 36 cookies Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch cake pan with nonstick spray. Line the bottom of the pan with a layer of graham crackers. It’s OK to overlap a bit. Sprinkle the graham crackers with the marshmallows. Sprinkle the marshmallows with the chocolate chips. Sprinkle the chocolate chips with the cashews. In a small saucepan over low heat, combine the butter and brown sugar. Stir the mixture constantly until the sugar is dissolved. Turn off the heat, move the saucepan to a cool burner, and stir in the vanilla. Drizzle the contents of the saucepan evenly over the contents of the cake pan. Bake at 350 degrees F for 10 to 12 minutes or until the marshmallows are golden on top. Cool in the pan on a wire rack. When the cookies are cool, cut into brownie-sized bars and serve.
