Rocky Road Sandwich Cookies
Soft double chocolate cookies with crunchy peanuts are sandwiched around a fluffy sweet vanilla marshmallow filling. Indulge in this decadent rocky road recipe!
Servings: 21 sandwich cookies (approximately)
Calories: 329kcal
Ingredients
For the Marshmallow Filling
- 2/3 cup water divided
- 1/2 ounce plain gelatin (2 packets)
- 1 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/8 teaspoon kosher salt
- 2 teaspoons vanilla extract
For the Chocolate Peanut Cookies
- 1/2 cup unsalted butter (1 stick)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg (large)
- 1 egg yolk (large)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup cocktail peanuts
Instructions
To make the Marshmallow Filling:
- Place half the water in a large mixing bowl, and sprinkle the powdered gelatin on top. Set aside and allow to soften.
- 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.
- Slowly and carefully pour the hot syrup over the gelatin mixture, while whipping at medium speed.
- 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.
To make the Chocolate Peanut Cookies:
- Place the butter in a medium pot and melt it over low heat.
- Remove from heat and stir in the sugars.
- Crack in the eggs, stirring vigorously.
- 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.
- Preheat the oven to 325 degrees F.
- Bake the cookies for 10-12 minutes, or until the edges are set, but the middle of the cookies are still soft.
To assemble the Rocky Road Sandwich Cookies:
- 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!
Nutrition
Calories: 329kcal | Carbohydrates: 53g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 114mg | Potassium: 151mg | Fiber: 2g | Sugar: 41g | Vitamin A: 163IU | Calcium: 30mg | Iron: 2mg