Sunday, November 15, 2009

Recipe for Rocky Road Shortbread Cookies

Here's the recipe for the Rocky Road Shortbread Cookies, courtesy of the Nov. issue of Family Circle. Of course, we all know I did have to tweak it a bit!

1 1/4c flour
1/3c walnuts, chopped finely
1/2c butter
1/3c sugar
1 tsp. vanilla
3/4c mini-marshmallows
1/2c walnuts, chopped coarsely
1/2c chocolate chips, either milk or semi-sweet

Pre-heat oven to 350', grease baking sheets. Beat together butter, sugar & vanilla until creamy. In another bowl mix dry ingredients together - flour & finely chopped walnuts. Slowly stir into creamy mixture.

Use a 1" cookie scoop, scoop dough and place on baking sheet. Gently flatten until about 1/2" thick, with smooth-ish edges. Bake 16 minutes or until lightly browned on the edges.

Just before cookies come out of oven, melt chocolate chips. I use the microwave - high for about 1 minute, then stir until completely melted. Watch out, microwaves vary and it is easy to scorch your chocolate.

Remove cookies from oven, spread with approximately 1 tsp. chocolate/cookie, then top with coarsely chopped walnuts and marshmallows. Return to oven for 2 more minutes for the marshmallows to soften.

Remove from oven and place on racks to cool.

This one was such a hit at home that the husband asked me to make them for the cafe. They sold out!


  1. Fantastic recipe.. my guests devoured them!

  2. So glad you liked them! Of all the cookies I've been making for our cafe these are certainly the fastest selling.