Rocky Road Bar Cookies

Have you ever had chocolate chip cookies made in a pan instead of individual cookies? These rocky road bar cookies are like that only chocolate-chocolate-chocolate. They have that addictive brown sugar cookie texture and are full of chocolate chips, walnuts and marshmallow creme.

Sorry I was a bit slow with the posts recently. I had a big meeting at school for the little guy and that’s always good to derail me for a few days. It’s also why I have a few cookie recipes to post though so it all works out in your favor!

These were totally inspired by Christina over at Mama’s High Strung. She mentioned her favorite ice cream is rocky road and I literally couldn’t get it out of my head until I made these. They’re not fudgy or cakey like brownies. They have that cookie texture that only brown sugar and a whole lot of butter can create.

They go great with an icy cold glass of milk. Or a big cabernet. Or just second cookie. That’s what I like, a little versatility in my cookies.

Chef Shelley

Rocky Road Bar Cookies

The espresso powder doesn’t add coffee flavor to the cookies, it just punches up the chocolate. Always toast your nuts for cookies. They are not in the oven long enough to get toasted and it adds huge flavor! I put that this makes 16, but that's if you cut into quarters (four slices vertically and four horizontally). If you prefer a more generous sized cookie, cut into 9 pieces (cut into thirds).

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 16

Ingredients Method

Ingredients

  

• 10 tablespoons butter plus a little more to butter pan
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon espresso powder dissolved in:
• 2 teaspoons vanilla
• 1 cup all purpose flour
• 1/3 cup cocoa
• ½ teaspoon baking soda
• 1/2 teaspoon salt
• ¾ cups chocolate chips
• ¾ cups chopped toasted walnuts
• 1 - 7 oz jar marshmallow creme

Method

 

1. Preheat oven to 350° (sometimes I wonder if recipes ever call for another temperature, am I right?!). Grease/butter/spray a 9x9 inch pan.
2. Cream butter and sugar in stand mixer or with hand mixer. You can do this by hand if you're a boss.
3. Add egg and vanilla/espresso and mix, stopping to scrape sides once or twice, until fully incorporated.
4. Sift together flour, cocoa powder, baking soda and salt. You don't HAVE to sift, but it will mix the dry ingredients together easier without having to overdo it so the cookies are tough.
5. Stir in chips and nuts.
6. Spread about half the cookie dough into the prepared pan. Spread the marshmallow creme over the dough. Spread remaining cookie dough on top. It's okay if the marshmallow shows through in some places, it's a little hard to spread cookie dough on top of marshmallow creme.
7. Put in oven and bake for 20 minutes. Let cool on rack for about 30 minutes and then remove in one piece to rack to cool. Or you can cut it right in the pan if it's not nonstick. Cutting in a nonstick pan will scratch the finish which will make it rust/become-non-nonstick/put-teflon-flakes-in-your-food.