Soft double chocolate cookies with crunchy peanuts are sandwiched around a fluffy sweet vanilla marshmallow filling. Indulge in this decadent rocky road recipe!
Combine the sugar, corn syrup, remaining water, and salt in a medium saucepan, and set over medium-high heat.
Allow the mixture to come to a boil, swirling the pot occasionally (do not stir).
Attach a candy thermometer to the side of the pot, and keep the mixture at a low boil until it reaches 238 degrees F.
Increase the speed to high and continue to whip until the marshmallow is stiff, glossy, and white.
Stir in the vanilla extract, and allow to cool (at room temperature) for about an hour.
Add the vanilla, then the flour, cocoa powder, baking soda, and salt, and stir until fully incorporated.
Fold in the chocolate chips and peanuts, and scoop by the tablespoonful onto parchment-lined baking sheets. Press to flatten slightly.
Chill for 30 minutes.
Bake the cookies for 10-12 minutes, or until the edges are set, but the middle of the cookies are still soft.
Scoop about a tablespoon of marshmallow filling onto the bottom of half the cookies. (I found a small ice cream scoop works really well for this. Mist it lightly with non-stick spray first!)
Sandwich the remaining cookies on top and enjoy!