Rocky Road Wedges
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 wedges
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups all purpose flour
- 1 cup firmly packed brown sugar
- 1 cup mini marshmallows
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 eggs
- 3 cups semisweet chocolate chips (about 18 ounces)
- 1 cup whole almonds, coarsely chopped (about 6 ounces)
- rocky road ice cream
- Carbohydrate 33 g(11%)
- Cholesterol 34 mg(11%)
- Fat 18 g(28%)
- Fiber 3 g(11%)
- Protein 4 g(8%)
- Saturated Fat 9 g(46%)
- Sodium 114 mg(5%)
- Calories 293
Preparation Preheat oven to 350°F. Cream butter and sugar in large bowl until fluffy. Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl. Stir dry ingredients in butter mixture. Mix in 2 cups chocolate chips and almonds. Divide dough in half. On back of ungreased baking sheet, pat each half into 8-inch round. Bake until cookies are set but centers are still soft, about 15 minutes. Sprinkle each round with 1/2 cup mini marshmallows and 1/2 cup chocolate chips. Bake until marshmallows and chips soften, about 3 minutes longer. Cool 5 minutes. Cut each round into 12 wedges. Slide wedges off sheet and cool completely on rack. Top wedges with ice cream.
Preparation Preheat oven to 350°F. Cream butter and sugar in large bowl until fluffy. Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl. Stir dry ingredients in butter mixture. Mix in 2 cups chocolate chips and almonds. Divide dough in half. On back of ungreased baking sheet, pat each half into 8-inch round. Bake until cookies are set but centers are still soft, about 15 minutes. Sprinkle each round with 1/2 cup mini marshmallows and 1/2 cup chocolate chips. Bake until marshmallows and chips soften, about 3 minutes longer. Cool 5 minutes. Cut each round into 12 wedges. Slide wedges off sheet and cool completely on rack. Top wedges with ice cream.
