Rocky Road Cookies

These cookies should come with a warning label.  They are amazingly good!  I don’t usually eat the sweets I make, but I ate a ton of these.  We both couldn’t stop eating the cookies.  I had to take them to work yesterday to ensure we didn’t eat the whole batch ourselves.

The cookies had amazing flavor.  I think it was the extra brown sugar, vanilla and butterscotch chips that really set this cookie apart.  They are incredibly soft and chewy.  Try and resist the urge to over bake the cookies.  You want them slightly under baked so they stay soft for several days.

Rocky Road Cookies
(Printable Recipe)

• 1 cup butter, softened
• ½ cup granulated sugar
• 1 ½ brown sugar, firmly packed
• 2 eggs
• 1 Tbsp vanilla extract
• 2 ½ cups all-purpose flour
• ¾ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup mini chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1 cup mini marshmallows

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, sugars, eggs and vanilla.  In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in chocolate chips, butterscotch chips, chopped pecans and mini marshmallows.

Scoop dough using medium cookie scoop and place on an parchment lined cookie sheet (make sure to use the parchment – the marshmallows melt and can stick to the pan). Bake 10-12 minutes – just until the edges are light brown.  Allow the cookies to cool on the pan for 5 minutes.  Remove to cooling rack.