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Clearly I’m on some sort of kick with my mini muffin tin.  My last post featured these little chocolate salted caramel cookies.  As I was making those, I was inspired to use the technique with some other flavor combinations.

I’m always on the look out for new and interesting ingredients…this time, my mom gets the credit for finding these little gems:

Chocolate.Covered.Mini.Marshmallows!!  And my first thought was Rocky Road…

…and this is how they turned out!

Next time, I wouldn’t bother chopping the peanuts.  You could just dunk 3-4 into the marshmallow and leave it at that.  I’d also add some mini chocolate chips to the batter to amp up the chocolate flavor (note: this addition is in the recipe below).

Don’t worry if you can’t find chocolate covered marshmallows.  You can use regular mini marshmallows…or you could even use the end of wooden spoon to push a well into the center of each cookie right when they come out of the oven and add a teaspoon of marshmallow fluff.

Savor the cuteness!

Mini Rocky Road Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant chocolate pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 bag mini chocolate chips

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture anc chocolate chips.  Mix well.

Grease a 24-cup mini muffin tin with cooking spray.  Using small rounded spoonfuls, drop the dough into each well.

Bake 10-12 minutes until edges are slightly golden brown (mine were fine at 10 minutes).  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.

Immediately drop a mini marshmallow into the center of each cookie, lightly pressing down.  After you’ve finished adding a marshmallow to each cookie, go back and top each one with a few peanuts (pressing down lightly).

Once they are comfortable to touch, loosen each cookie with a knife and transfer to a cooling rack.