I've been wanting to make this recipe for a while. I love rocky road ice cream, and I love cookies. How could you go wrong by putting them together?
I adapted this recipe from one I found at Cooking.com. I like almonds in my rocky road ice cream instead of walnuts or pecans so feel free to substitute those for the almonds f you like.
Rocky Road Cookies
For the Cookies:
- 2 ounces semisweet chocolate, chopped
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
For the Frosting:
- Two 3-ounce packages cream cheese, softened
- Two 7-ounce jars marshmallow cream
- 1/2 cup almond slivers
- 1/2 cup sliced almonds, crushed
- 1 cup confectioners sugar
To make the cookies
Stir chocolate in a small, heavy saucepan over low heat until melted. Set aside. Using electric mixer, beat the butter in a large bowl until fluffy. Beat in the sugar and baking powder. Beat in the melted chocolate, egg, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon, and stir in the almond pieces.
Shape dough into two 7-inch-long logs. Wrap with plastic. Chill dough until firm, about 2 hours.
Preheat oven to 375 degrees F.
Cut dough logs crosswise into 1/4-inch-thick slices. Place slices 2 inches apart on cookie sheets.
Bake until edges of cookies are firm and bottoms are lightly browned, about 10 minutes. Transfer cookies to a rack and cool.
To make the frosting
Using an electric mixer, beat cream cheese and marshmallow cream in large bowl until well blended. Stir in almonds.
Keep the frosting refrigerated until ready to serve. Spread about 2 teaspoons of the frosting over the cookies and eat!
I love the shortbread-iness of the cookies, and the crunchy nuts with the marshmallow frosting is wonderful! These are pretty rich cookies so I only needed one.
But Go ahead and have two. I did.