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Giant Rocky Road Cookies

1 3/4   cups (415 mL) all-purpose flour
1/2   cup (125 mL) cocoa powder (plus additional for flattening cookies)
1   tsp (5 mL) baking soda
1/4   tsp (2 mL) salt
1   cup (250 mL) butter (2 sticks), softened
3/4   cup (175 mL) packed brown sugar
1   egg
1/2   tsp (2 mL) Double-Strength Vanilla
1 1/2   cups (375 mL) coarsely chopped toasted pecans, divided
1   pkg (11.5 oz/326 g) semi-sweet chocolate chunks, divided
1 1/4   cups (300 mL) miniature marshmallows
  1. Preheat oven to 350°F (180°C). Line Cookie Sheet with Parchment Paper; set aside. Combine flour, cocoa powder, baking soda and salt in Small Batter Bowl; mix well. In Stainless (4-qt./4-L) Mixing Bowl, beat butter and brown sugar on medium-high speed of electric hand mixer until creamy. Add egg and vanilla; beat well. Gradually beat in flour mixture just until incorporated. Stir 3/4 cup (175 mL) of the nuts and 1 1/4 cups (300 mL) of the chocolate chunks into dough.
  2. Using Large Scoop, drop eight rounded scoops of dough, 2 in. (5 cm) apart, onto Cookie Sheet. Dip back of scoop in cocoa powder; flatten cookies slightly using back of scoop. Lightly press half of the remaining nuts and chocolate into tops of cookies.
  3. Bake 14-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Remove Cookie Sheet from oven; immediately press half of the marshmallows into tops of cookies. Slide parchment and cookies onto Stackable Cooling Rack; cool completely. Repeat with remaining dough, pecans, chocolate and marshmallows.

Yield: 16 cookies

Nutrients per serving: (1 cookie): Calories 410, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 41 g, Protein 5 g, Sodium 210 mg, Fiber 4 g

U.S. Diabetic exchanges per serving: 2 starch, 1/2 fruit, 5 fat (2 1/2 carb)

Cook's Tips: Dipping the back of the Large Scoop in cocoa powder will keep the cookie from sticking as you flatten it. The flat surface keeps the chocolate chunks and pecans on the cookies.

Press the marshmallows into the cookies after baking while the cookies are still warm to soften them while keeping their shape.

The Large Round Stone with Handles can be substituted for the Cookie Sheet, if desired.