Soft, Gooey Double Chocolate Cookies with Crunchy Peanuts are Sandwiched around a Fluffy Sweet Vanilla Marshmallow Filling. Indulge in this Decadent Rocky Road Recipe!
Happy Monday! If you missed my last post, I stated that I’ll be (currently am) in South America for the next couple of weeks. In the mean time, some of my friends have stepped in to cover my absence. I hope you’re just as excited as I am to see several new recipes!
Hello, URBAN BAKES readers! I’m standing in for our good friend Connie today, as she reconnects with her roots on a fabulous international adventure!
I’ve had the pleasure of getting to know Connie over the last year or so, but our friendship has really bloomed over the last couple of months. We were roomies at the BlogHer Food conference in Miami, back in May, and we haven’t stopped gabbing ever since! Seriously, it’s pretty rare that a day will go by where we don’t talk, and I love knowing that she’s just a text message away, any time I need a bit of advice or a friend to lean on.
Now, when I think of Connie’s kind of baking, one thing springs right to mind, and that’s CHOCOLATE! Girlfriend knows what’s up. Who can resist a chocolate dessert???
My love affair with Connie’s chocolate desserts started with this jaw-dropping, Sweet & Salty Boozy Irish Truffle Cake, intensified with this Hazelnut Chocolate Cheesecake, and continued straight through to this mouthwatering Hot Fudge Sauce. It seemed only natural for me to follow Connie’s lead and bake up something rich and decadent for you guys!
What is your favorite flavor of ice cream? See, I almost always order chocolate marshmallow. The marshmallow adds something so special! Besides being extra sweet and fluffy/gooey, it has a super intense vanilla flavor!
So these sandwich cookies were born, of our ice cream love. A soft, gooey, dark chocolate cookie studded throughout with melty chocolate chips and salty/crunchy peanuts, sandwiched around the most fluffy, sticky-sweet, very-vanilla, homemade marshmallow crème you’ve ever licked off your lips!PrintRocky Road Sandwich CookiesPrint
- 2/3 cup water, divided
- 2 envelopes plain gelatin
- 1 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/8 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup cocktail peanuts
- Place half the water in a large mixing bowl, and sprinkle the powdered gelatin on top. Set aside and allow to soften.
- Combine the sugar, corn syrup, remaining water, and salt in a medium saucepan, and set over medium-high heat. Allow the mixture to come to a boil, swirling the pot occasionally (do not stir). Attach a candy thermometer to the side of the pot, and keep the mixture at a low boil until it reaches 238 degrees F.
- Slowly and carefully pour the hot syrup over the gelatin mixture, while whipping at medium speed.
- Increase the speed to high and continue to whip until the marshmallow is stiff, glossy, and white. Stir in the vanilla extract, and allow to cool (at room temperature) for about an hour.
- Place the butter in a medium pot and melt it over low heat.
- Remove from heat and stir in the sugars.
- Crack in the eggs, stirring vigorously.
- Add the vanilla, then the flour, cocoa powder, baking soda, and salt. Stir until fully incorporated.
- Fold in the chocolate chips and peanuts, and scoop by the tablespoonful onto parchment-lined baking sheets. Press to flatten slightly. Chill for 30 minutes.
- Preheat the oven to 325 degrees F.
- Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft.
- Scoop about a tablespoon of marshmallow filling onto the bottom of half the cookies. (I found a small ice cream scoop works really well for this. Mist it lightly with non-stick spray first!) Sandwich the remaining cookies on top and enjoy!
- Cuisine: American
Cookie recipe adapted from How Sweet Eats. Filling recipe adapted from Martha Stewart