Candy Cane Coffee Rocky Road Cookies BONUS Dish!
“Do you have any of those rocky road cookies that you made yesterday?” “I can scrounge some up.”
“Oh, we always go to Weston's for a cup of holiday candy cane coffee, which is so delicious.”
Ingredients:
½ cup of butter (1 stick)
⅓ cup brown sugar
⅓ cup granulated sugar
1 egg
2 tablespoons of Scott Patterson's Scotty P’s Big Mug Coffee in the flavor Toasted Marshmallow brewed with 4 tablespoons of water
⅓ cup cocoa powder
½ tsp peppermint extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup semi-sweet chocolate chips or white chocolate chips (up to you!)
⅓ cup chopped almonds, pecans, or walnuts (again, up to you!)
⅓ cup crushed peppermint
⅓ cup mini marshmallows
Directions:
Preheat oven to 350 degrees F. Line baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar.
Once light and fluffy, add in the egg, brewed coffee, cocoa powder, and peppermint extract. Mix until fully incorporated.
Gradually add in the flour, baking powder, and salt, and mix until a dough is fully formed.
Fold in the chocolate chips and your nuts of choice as well as the crushed peppermint (save a little to top the cookies)
Using a cookie scooper or your hands, Scoop out cookies with a double cookie scoop (about 2 tablespoons) and roll into a smooth ball. Add the remaining crushed peppermint onto each cookie. Place on a lined baking sheet.
Bake the cookies for about 10 minutes at 350 degrees. They should become a slightly darker color. Take the cookies out of the oven. If they have not flattened, carefully flatten the cookies with the back of a spatula.
Press a few mini marshmallows into each cookie while they are still hot. Then return the cookies to the oven to bake for an additional 1-2 minutes to allow the marshmallows to slightly melt into the cookies.
Allow cookies to cool before enjoying.
I revamped the rocky road cookies I made last year for 1.08 Love, War, and Snow to make a special holiday cookie. I combined them with the candy cane coffee from 7.11 Santa’s Secret Stuff because I couldn’t wait until I got to season 7! One of the flavors that Scott Patterson's Scotty P’s Big Mug Coffee sent me to try was toasted marshmallow. You really can taste the marshmallow flavor without it being too sweet! It was the perfect addition to the marshmallows in this cookie.
I was inspired to combine two beloved Gilmore Girls dishes into one delicious cookie! Feel free to dunk it into milk, Bailey’s, or my personal favorite, more coffee!
I hope you’re having a lovely time this holiday season. As always,
Happy Cooking from the Hollow!
