Rocky Road Cookies

By Foodies of South Africa · 45 min

Ingredients

Instructions

1. Cream the butter, white sugar and brown sugar in a large bowl with an electric beater until pale and airy. Beat in the egg until combined.
2. In another bowl, whisk the flour, cocoa and bicarbonate of soda. Gradually mix the dry ingredients into the wet with the beater, then beat in the milk until combined.
3. Roughly chop the almonds and raisins. Mix them into the dough with the chocolate chips until evenly distributed. Cover and refrigerate for 3 hours, or overnight.
4. Once chilled, let the dough stand for at least 20 minutes.
5. Preheat the oven to 180°C fan-assist and line a baking tray with baking paper.
6. Divide the dough into 20 balls of about 1½ tablespoons each. Place 8 at a time on the tray, spaced apart.
7. Bake for 9 minutes. Flatten each cookie gently with the base of a glass, top with 3-4 mini marshmallows, and bake for 2 minutes more, until the marshmallows soften and stick.
8. Move the cookies to a wire rack to cool completely while baking the next batches.

Summarized from Foodies of South Africa's video. Watch it for the details.

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EggMilkBrown sugarAlmondChocolate chipRaisinMarshmallow