Reviewed: Jul. 2, 2009

Very good cookie. I used chocolate powder and shortening instead of the 1/2 c. chips and butter, because I was running low on both. Still turned out great! Highly recommended for anyone with a chocolate craving.

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Cindy

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Reviewed: Apr. 30, 2009

The chocolate does taste very good. However, for a batch of 12 cookies, I lessened the sugar. I thought 100 grams of sugar was excessive! With the amount of butter, chocolate and marshmallows, along with nuts packed into the cookie, I didn't think it needed 100 g of sugar. I changed it to brown sugar and put in only 55 g of sugar. The marshmallow that I cut up and mixed in with the batter compensates for the sweetness. I also find that the cookies are better tasting the next day, after they have been stored in a tupperware, after cooling.

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Sez

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 9, 2008

these were pretty good. i used 1/2 white sugar and 1/2 brown sugar, and had to use bread flour instead of all purpose flour because i ran out. they were a birthday present for a friend and went over really well!

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ceeleigh

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 27, 2008

Since I only had large marshmallows and knew they wouldn't fit in individual cookies, I placed them on the batter I spread onto a greased cookie sheet. I baked the cookie cake for 17 minutes at 375 degrees. The marshmallows expanded, browned, and then collapsed into delicious pools of yumminess atop moist, flavorful cookie goodness.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Jul. 20, 2008

I think this is the lost recipe I've been looking for...my girlfriend in high school introduced it to me and her family put one marshmallow on top to cook 5-7 min, and then placed another on top of that and baked it again for 1-2 min to melt. I loved the melted marshmallow part and would always add 2 to make the total 3. It looks like my cookies were a bit thinner than the picture and always tender/chewy and moist! Thank you for posting your recipe...ahhh, the memories! I can't wait to try them again!

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laury

Cooking Level: Intermediate

Home Town: Ridgefield, Washington, USA

Living In: New York, New York, USA

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Reviewed: Apr. 11, 2008

i love this recipe. its super easy and it taste delicious. its not too sweet and it come out very moist. its a bit like a cookie cake. what i changed is i added marshmallows inside the batter by taking mini marshies and cuting them in half and folding it into the batter. i made half with nuts and half without. i prefer without nuts because cookie is more denser, chewier and you taste more the of cookie dough.

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tinaho77

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Reviewed: Feb. 15, 2008

Delicious cookies! I read the reviews and was concerned about the marshmallow leaking out of the cookie so I did a test with two cookies, one with the marshmallow on top and the other I added after baking. Personally, I like the marshmallow baked with the cookies because it browns nicely and looks like a perfectly roasted marhsmallow. I was sure to push the marshmallow down into the cookie dough a bit so it wouldn't fall off when baking. I'm not sure if this helped, but I had great results.

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ADEWING

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Reviewed: Aug. 19, 2007

These are pretty yummy cookies. I used the recommended 1/2 cup white and 1/2 cup brown sugar. I also added about a half a package of instant chocolate pudding to ensure that they would be nice and chewy. I rolled the dough into balls around a mini marshmallow and baked them that way. When they came out of the oven I immediately topped them with a marshmallow, which melted nicely. Didn't really remind me of Rocky Road anything, not sure what it is missing, but still good!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 19, 2007

I have made this multiple times and they have always been great, but difficult to assembe (the dough is very stick making it difficult to put the marshmellows inside. If found that if I add the melted chocolate when it is still hot the dough does not get as sticky, they turn out just as well, the prep time is cut in half. I also added about a cup of chocolate chips to this and it was great!

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Sarah

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Reviewed: Jan. 21, 2007

Not my favorite, but nothing wrong with it. There are so many better recipes that I doubt I'll make these again, but they were ok for something different. I did substitute 1/2 cup of white sugar for 1/2 cup of brown sugar so I had some white and some brown. I also tried another reviewers advice and rolls a marshmallow into each cookie, but it just melted away and left an air pocket in the baked cookie...kind of weird. Regarding putting the mallows on top of the cookies, I tried putting them on before baking and halfway into baking, and they did fine both ways. They ARE very thick, plump cookies, especially if you use margarine. Butter will make them spread thinner.

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ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Jan. 10, 2007

Excellent cookies. I took others advice and tried some with marshmallows put on just after removing from the oven and I preferred them that way. Also they are very easy to make. Definitely a keeper!

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gusgus

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Reviewed: Dec. 24, 2006

I've been making these for years. Totally Awesome!!!

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sweeetnesss07

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Reviewed: Sep. 23, 2006

This recipe was quick and simple to make and a nice change from the good old chocolate chip cookies! I added an extra marshmallow on top.

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RCOSTIC

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Reviewed: Dec. 3, 2005

Very, very good!!! I got so many compliments when I made these. Thanks sharing the recipe.

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truest1

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Reviewed: Nov. 17, 2005

Delecatably orgasmic! This was an amazing recipe base. Made a few changes: Melted 1c. Double choc chips W/butter Used Almonds instead, Used 1/2c. Brown Sugar + 1/2c white. Rolled 2 mini mellows inside, making a ball. Then topped it with one. These cookies came out awesome!They are like Rocky Road truffles when made this way. (Baked 7 min.)

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Domestic Goddess

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Altadena, California, USA

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Reviewed: Oct. 19, 2005

This is a great recipe, and my husband's favorite!! We put three small marshmallows on the top of each one before baking and they turned out fine, perfectly browned and stayed melted for the next three days.

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Melissa

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Reviewed: Mar. 12, 2005

great cookie. for some reason my husband thinks they should be more "chocolatey"? so easy to make. ill definitely make them again and i put 3 marshmallows on each cookie immediately after they came out of the oven.

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FRIZZLEFRY

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Reviewed: Sep. 8, 2004

Excellent cookies. One of my favorites.

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CCHAPA

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Reviewed: Aug. 2, 2004

i didn't have chocolate chips in the house, so I used six squares of semi-sweet chocolate (1/2 with the butter, and 1/2 in the batter) and I couldn't keep these cookies on the table. They disappeared like wildfire. I will make these again!!!

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NKIMLEE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 6, 2003

very moist, not too sweet

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STR8WIKED85

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Chocolate Rocky Road Cookies

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