Cocoa, cardamom, clove, cinnamon, and cayenne pepper come together with mini marshmallows and chopped pecans to create a spicy and unique cookie with a little touch of familiarity. Spiced Rocky Road Cookies are rich and fudgy in the center with crisp edges.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
½Ccocoa powdergood quality
2.5Call purpose flour
⅛tspground cayenne pepper
Place the mini marshmallows in the freezer while you prepare the dough. It will help ensure they stay whole in the final dough.
Place the butter in a stand mixer bowl or a large mixing bowl. Using a mixer, cream the butter on medium speed for about 30 seconds. Add the brown and white sugar and cream on high for 3-4 minutes or until pale and fluffy. Scrape down the sides and bottom of the bowl.
Add the egg and vanilla and mix on low speed until well combined. Scrape down the bowl one more time and mix briefly on low until all the ingredients are combined.
Add the spices, salt, baking powder, and baking soda and mix on low until combined. Turn off the mixer and add the flour and cocoa powder. Mix on medium speed just until combined.
Remove the marshmallows from the freezer and add to the mixing bowl along with the chopped pecans and mix on medium speed for about 10 seconds. Ensure the marshmallows and nuts are well combined and bring the dough together by hand with a spatula.
I like to chill my dough for a thicker cookie, but the recipe is just as tasty if cooked right away. You just might get a bit more spread on your cookie if you don't chill the dough. I chilled mine for about an hour, but you can make ahead and chill for up to 48 hours. If you're going to chill the dough, form the dough into a disc shape and wrap in plastic wrap.
Preheat the oven to 350 degrees, and prepare 2 baking sheets with parchment paper or nonstick foil.
Once chilled, with your hands or a cookie scoop batch out the dough into 1 Tb balls of dough. Place the dough on the prepared baking sheets and place the baking sheets into the preheated oven. Bake for 15 minutes, rotating the pans halfway through the cook time.
Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire rack to cool completely. Store in an airtight container for up to a week.
Spiced Rocky Road Cookies https://cookingandcussing.com/spiced-rocky-road-cookies/