Rocky Road Cookies

Ingredients

For the cookies

• 1/2 cup (1 stick) unsalted butter
• 12 oz. semi-sweet chocolate
• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups brown sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• (apx.) 1 cup chopped walnuts
• (apx.) 2 cups mini marshmallows

For the icing

• 2 cups powdered sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water
• 1/2 teaspoon vanilla extract

Directions

1. Toast the walnuts
2. Preheat oven to 325*F. Chop nuts, then spread onto a baking sheet and bake 5-7 minutes until hot and fragrant. Remove from oven and set aside to cool.

Make the cookies

1. 1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2. 2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. 3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4. 4.) Add the cooled chocolate mixture and blend until just combined.
5. 5.) While mixing, add the flour mixture slowly and blend until just combined.
6. Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
7. 6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
8. Bake cookies about 10 minutes.
9. 7.) When the cookies have baked, remove from oven and press 3-4 mini marshmallows into each cookie (as pictured above).
10. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
11. 8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top. Do only 5-6 cookies at a time so the icing does not set up before adding the nuts.
12. 9.) Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.
13. 10.) Allow icing to set up about 30 minutes before serving.