Fudgy Rocky Road Cookies are just like rocky road cookies but with a fudgy texture. Great for packing in lunches or serving with milk.
This cookie dough needs to be refrigerated for at least 8 hours before baking.
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces chopped unsweetened chocolate
1/3 cup vegetable oil
1 1/3 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup chopped peanuts
1 1/4 cups miniature marshmallows
In a large mixing bowl; sift together the flour, baking powder and the salt.
Place the chopped chocolate and the vegetable oil into a saucepan and stir continuously over low heat until it is completely melted.
Remove the saucepan from heat and stir in the sugar.
Add the eggs to the melted chocolate mixture, one at a time, stirring well after each addition. Once the eggs are fully mixed stir in the vanilla.
Pour the chocolate mixture into the dry flour mixture and beat until fully combined.
Stir in the chocolate chips, raisins, and toasted almonds until evenly distributed throughout.
Cover the cookie dough with plastic wrap and place in the refrigerator for at least 8 hours or overnight.
When ready to bake your cookies, preheat your oven to 350F.
Line your baking sheets with parchment or silicone liners.
Drop the cookie dough by full tablespoons onto the prepared cookie sheets at least 2 inches apart.
Place the cookies into the oven and bake for 8 minutes.
Remove the cookies from oven and place 4 miniature marshmallows on each cookie.
Return the cookies to oven and bake an additional 3 minutes; or until cookies are set and marshmallows just starting to melt.
Remove the cookies from oven and allow them to cool on cookie sheets for one minute to set.
Remove the cookies from the cookie sheet onto a wire rack to cool completely.
This recipe makes about 48 Fudgy Rocky Road Cookies
Store your cookies in a tightly sealed container.
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