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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 cup (2 sticks) unsalted butter, room temperature |
1 cup firmly packed brown sugar |
2 eggs |
1 3/4 cups all purpose flour |
1/4 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 cups semisweet chocolate chips (about 18 ounces) |
1 cup whole almonds, coarsely chopped (about 6 ounces) |
1 cup mini marshmallows |
rocky road ice cream |
Directions:
1. Preheat oven to 350°F. Cream butter and sugar in large bowl until fluffy. Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl. Stir dry ingredients in butter mixture. Mix in 2 cups chocolate chips and almonds.
2. Divide dough in half. On back of ungreased baking sheet, pat each half into 8-inch round. Bake until cookies are set but centers are still soft, about 15 minutes. Sprinkle each round with 1/2 cup mini marshmallows and 1/2 cup chocolate chips. Bake until marshmallows and chips soften, about 3 minutes longer. Cool 5 minutes. Cut each round into 12 wedges. Slide wedges off sheet and cool completely on rack.
3. Top wedges with ice cream.
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