There is nothing better than a good cookie recipe. It doesn’t take a lot to make a warm, delightful dessert that can please everyone in the household. Whether it’s a holiday event or just any old Friday night, these are perfect!
Okay, so maybe this recipe isn’t as simple as pulling out frozen cookie dough and sticking it in the oven because you’ll have to melt some of the chocolate first. The effort is worth it, trust me.
Have someone a little nutty in your family? These rocky road cookies are even better with a few walnuts added on top or even mixed in with the batter!
It’s always hard getting back into a routine after vacation. We spent 10 days in sunny California and it was so nice to relax. We were spoiled with good food, weather, and fun! We are happy to be home, but I wish the vacation schedule could last forever:)
I made these Mini Rocky Road Cookies before we left on vacation and I wish I had a big plate of them right now to help me ease my way back into my daily routine. Chocolate always makes things easier:) The cookies are mini, but mighty in flavor. If you are a Rocky Road ice cream fan, you will love these cookies!
These are also a perfect treat to add to your kid’s lunch box! Nothing can make them feel more special at school than a little homemade treat from home! Check out our recipe index for tons of ideas, and we can also send you a weekly meal plan straight to your inbox with everything you need to make perfect lunches for your kids!
Cookie making is a great opportunity to get your kids in the kitchen! Get them mixing in the chocolate chips and putting spoonfuls of batter on the cookie sheets. Another great idea is to have one-on-one time with each of your children. Every weekend, you can rotate whose turn it is to cook with mom or dad and not allow anyone else in the kitchen! This makes each child feel very special and gives you an opportunity to get them talking about things they might not normally talk about!
- 1/3 cup butter
- 3/4 cup smooth peanut butter
- 2 cups chocolate chips
- 10 oz bag mini marshmallows 250g
- 1 cup roasted peanuts optional
- 1/2 cup dried unsweetened or sweetened coconut optional
- Lightly grease a 9×9 pan and line with parchment paper. You can dust the bottom with 1/4 cup of the coconut if you are using it.
- In a medium saucepan, melt the butter and peanut butter together, then melt in the chocolate chips. As soon as the chocolate chips are melted, take it off the heat. You do not want to overheat this mixture.
- Add the marshmallows and peanuts to a large mixing bowl.
- Pour in the chocolate mixture and fold until the marshmallows are all covered in the chocolate mixture.
- Spread into the prepared pan and sprinkle the other 1/4 cup of dried coconut on top if you are using it.
- Chill for 3-4 hours before cutting into squares or bars. I find that a serrated bread knife works well.
- Store in airtight containers. These will freeze quite well.