I love a good ole’ fashion cookie. I’m talking about plain chocolate chip. The cookies that I could eat every day of my life if they didn’t make my back end grow.
But I’ve already been there and done those type of cookies. It’s time to step it up a notch and do something different to the classic recipe. I mean its still technically a classic just with a little something added to it.
Valentine’s day is quickly approaching.
Dinner Reservations: Check
Kid Valentines for Livi’s Class: Check
Dessert for babysitter: Check (ahem you are looking at it)
Card for hubby: whoops (I’m on it)
Ghirardelli is helping me out this Valentine’s by providing my family and friends with these rocky road cookies. Complete and utter happiness with these babies. They may not be loft-house style cookies that are decorated with pink and red frosting but they are LOADED with chocolate. Umm hello…. chocolate, flowers, diamonds for Valentine’s Day. I’m hoping that my husband sees the diamond part when he is reading this post.
“Ghirardelli baking chips and bars are the ultimate dessert indulgence. Headlined by their famous 60% cacao chips, Ghirardelli baking ingredients provide bakers with premium options for all of their baking needs. Available in 10-12 oz chips bags and 4oz bars, Ghirardelli baking products deliver lingering pleasure in every dessert, for impressive results worth sharing.”
OK I’m completely joking about the diamonds because I would rather save our money for other things. However, I am looking forward to our kid free night out enjoying a nice meal planned by Shaun.
ENJOY ~ MEAGAN
Rocky Road Cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
2 1/2 sticks unsalted butter, room temperature
1 cup light brown sugar
1 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
10 ounce package Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2/3 cup chopped walnuts
1 cup mini marshmallows
Preheat oven to 350 degrees.
Whisk butter and sugars in large mixing bowl. Slowly beat in the eggs and vanilla.
In another bowl combine the baking soda, salt and flour. Slowly add the dry ingredients to the wet ingredients. Beat until well mixed.
Add the baking chips and walnuts and stir with a wooden spoon. Drop 1 Tablespoon size balls onto a baking sheet lined with parchment paper. Bake for 10 minutes and then top with 3-4 marshmallows onto each cookie. Bake for an additional 1-2 minutes and then allow to cool on wire rack.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.