Wednesday, July 1, 2015

Sassy Sweets: Rocky Road Cookies

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Fourth of July is one of my favorite holidays.  It's summer, the weather is great and warm, and everyone is happy.  School is out, work is (slightly) more relaxed.  Life is always nice.  Of course, two weeks ago, I got a Europe trip scheduled almost right smack in the middle of Fourth of July.  At first, I thought John might be able to come along so I wasn't too bothered by it.

But then I saw the prices of tickets!!  Wow, with the Euro lower than ever right now, we could not afford for him to follow me as I work my way through the continent.  Oh well.  He is bummed about being home but I finagled my meetings to be back on the third.  Just in time for my favorite red, white, and blue holiday.

Since I've made so many s'mores type treats on the blog, I thought I'd mix it up and go rocky road style.  They are like the grown-up version of s'mores.  Plus, they use up all those mini marshmallows that have just been piling up in the cabinet that you've been desperate for someone to use!  Happy Fourth to you all!
Rocky Road Cookies
Serves:  24 (4 dozen mini cookies)
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
2 eggs
2 1/4 cup flour
1/4 cup unsweetened cocoa powder
1 cup mini marshmallows
1 cup almonds

Preheat the oven to 350 degrees F.

In a large bowl, cream butter and sugars together until fluffy and well-combined.  Then, add vanilla and eggs, beating well.  Slowly add the flour and cocoa powder until the cookie dough forms a consistent blend.  Stir in mini marshmallows and almonds.

Drop tablespoonfuls of the cookie dough onto ungreased cookie sheets.  Then, bake 8-10 minutes, until the cookies are set.  Let cool and store in an airtight container for up to 1 week.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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