A brownie cookie with “rocky road” mini marshmallow, chopped pecan, and chocolate glaze topping…at the moment I can’t think of anything I’d rather eat!
Don’t you want to just reach in and grab that? I do. I’ve always loved rocky road brownies, but you all know how I love to turn every dessert into a cookie. 🙂
So I’ve conquered the next confection in cookie form! It is utterly fantastic. I adapted my Chewy Brownie Cookie recipe a bit for the base, then melted some mini marshmallows on top and smoothed on the most decadent, rich pecan-infused chocolate icing. Oh my!
I love my brownies cut in squares, but there’s just something so much more fun about a cookie, don’t you agree?
{ROCKY ROAD BROWNIE COOKIES}
Makes 2 dozen
2/3 cup shortening
2 eggs
1 1/2 c. brown sugar
1 3/4 c. all-purpose flour
1 Tbsp. water
1/3 c. baking cocoa
1 tsp. vanilla
1/4 tsp. baking soda
1/2 tsp. salt
Mini Marshmallows
Fudge Icing:
1 stick butter (1/2 c.)
3 Tbsp. baking cocoa
1/4 c. milk
3 3/4 c. powdered sugar
1 c. chopped pecans
For the cookies, in the bowl of an electric mixer, cream together shortening, sugar, water, vanilla, and eggs. Stir together flour, cocoa, baking soda and salt in a separate bowl. Add to wet ingredients and mix until just combined.
Scoop rounded tablespoons of cookie dough and place balls 2″ apart on a cookie sheet. Bake at 375 degrees Fahrenheit for about 7 to 8 minutes, then remove from the oven and immediately top with a fistful of mini marshmallows. You’ll need to lightly press them into the tops of the cookies for them to stay. Place cookies back in the oven and bake for another minute or so, until the marshmallows on top are melty, but not all the way melted. Don’t overbake! Let cookies sit on cookie sheets for a few minutes, then remove them to a cooling rack. Frost cooled cookies and store in an airtight container.
For the frosting, slice butter and place in a pan over medium-high heat. Add baking cocoa and milk and stir constantly with a wooden spoon while mixture comes to a low boil. Immediately remove from heat and stir in powdered sugar and pecans. Immediately ice the cookies because icing will set quickly.
The cookies are soft, just as I like them and the marshmallows just ooze when you take a bite. Oooh la la!
My kids were all over these, too, as you can imagine. They could scarcely wait for the things to get frosted. I don’t blame them one bit. I had to demonstrate some serious self restraint to hold out for the final product.
These cookies are phenomenal by themselves, but trust me when I say good things come to those who wait, because the topping sends them out of this world!
Now, I’m a total nut person, but my husband isn’t. However, he commented that the pecans were the perfect finishing touch on these cookies. Shock of my life! But I have to admit that the guy knows what he’s talking about. 🙂
Make these ASAP! They will not disappoint!
I now prefer these to the traditional way of enjoying Rocky Road Brownies! I hope you will too!
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