All photos in this post were taken and published on Instagram, my new love. I'm so new, I have no idea how to tell you to follow us except that our handle is cookinwiththejohnstons. Follow us and we'll follow you back!Ooey Gooey Rocky Road Chocolate Cookies
from The Ginger Snap Girl
3 cups powdered sugar
2/3 cup cocoa powder
1/4 tsp. salt
1 tablespoon vanilla
3 egg whites
2 cups chocolate chips
15-18 large marshmallows cut into quarters or 60 small marshmallows
2.5 ounces chopped or slivered, toasted, almonds (to toast almonds, heat oven to 350 and place almonds on foil lined baking sheet and bake until golden, about 10 minutes) - I omited
Preheat oven to 350 degrees. Sift powdered sugar and cocoa powder into a large bowl. Whisk in salt. Add vanilla and egg whites and whip until creamy. Stir in chocolate chips (and nuts).
Scoop out 24 medium-sized cookies on a parchment (or silpat) -lined cookie sheet. The silpat worked GREAT for these cookies. Place 3-4 marshmallow pieces or mini marshmallows on each cookie. Put the cookie sheets in the freezer for about 5 minutes or the fridge for about 20. This helps the cookies not spread too much during baking.
Bake at 350 degrees for 12-14 minutes or until marshmallows are lightly golden brown.
I'm sad to say that I forgot to snap a picture of the finished product. They looked incredible. The marshmallows flattened out and were a delicious golden brown. The chocolate chips got creamy and gooey. Nuts would have been a good add because they could have cut some of the gooey sweetness, but even without them they are delicious!
Be sure to check out my other Pinterest Challenge projects: Homemade Yogurt and Crusty Bread! And pop over to the lovely hosts of this Pinterest Challenge and check out their projects: Young House Love, Bower Power, Ten June, and Centsational Girl.