Rocky Road Cookies Recipe
Ingredients
| 1/4 cup firmly packed dark brown sugar | ||
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Currants | 1/2 Cup (16 tbs) | |
| Peanuts | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup semisweet chocolate chips | ||
| Miniature marshmallows | 1/2 Cup (16 tbs) | |
Directions
1. Preheat oven to 375°F. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla.
2. Add flour, baking powder, and salt and beat until blended. Stir in currants, peanuts, and chocolate chips.
3. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 10 minutes. Remove from oven; leave oven on.
4. Lightly press 1 or 2 marshmallows into center of each cookie. Return to oven and bake 2 minutes, or until golden. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
2. Add flour, baking powder, and salt and beat until blended. Stir in currants, peanuts, and chocolate chips.
3. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 10 minutes. Remove from oven; leave oven on.
4. Lightly press 1 or 2 marshmallows into center of each cookie. Return to oven and bake 2 minutes, or until golden. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
Chef
