Sabrina's Rocky Road Halloween Cookie

Heavenly, spooktacular, chewy double chocolate cookies, filled with cookies, chocolate chips, caramel fudge and mini marshmallows; super-rich but surprisingly enough, not too sweet! These tasty spooky cookies are the perfect Halloween treat for all you chocolate and marshmallow lovers out there!

Ingredients

  • Unsalted butter roomtemperature, 113g
  • Light brown sugar 140g
  • Granulated sugar, 40g
  • All purpose flour, 215g
  • Cocoa powder, 45g
  • Baking powder, 5g
  • Cornstarch, 5g
  • 1 medium egg
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Optional:

  • Maria biscuits (chopped)
  • Mini marshmallows
  • Big (spooky) marshmallows
  • Caramel fudge (chopped)
  • Semi sweet chocolate chips
  • White chocolate chips (to melt)

Method

  1. In a large bowl sift together the flour, cocoa powder, baking powder, cornstarch and salt; whisk together
  2. In another large bowl, beat the butter and sugar until light and fluffy. Scrape the bowl down then add the vanilla extract. Mix this butter mixture, scrape the bowl down and add in the egg. Mix once more on low
  3. Stir dry mixture into the butter mixture until well blended
  4. Throw in all of your favorite rocky road sweets and fold in until combined. In this cookie I prefer to add in e-ve-ry-thing, except for the big marshmallow. We’ll get back to this later on
  5. Weigh your dough, portion into 5 equally balls and dig a little grave in each ball
  6. Take a big marshmallow and bury it into your delicious chocolate cookie dough. When it is in, cover it and roll the dough into a ball. The cookie dough might be fairly soft, but don’t worry. They will come out just fine
  7. Cover your chocolate cookie dough balls and chill them for at least a few hours. I’d prefer to let them chill overnight. The dough has more time to take in all the flavors and it prevents your cookie from spreading too much. We all like a big (really big) chewy cookie right?
  8. When it is finally time to bake these treats; preheat the oven and bake at 190 degrees Celsius for 15 minutes. In the middle of the oven. One tray at the time
  9. Cool slightly on the cookie sheets before transferring to a wire rack to cool completely
  10. While the cookies are cooling on the cookie sheets, take a spooky halloween marshmallow and push it gently in the middle of the cookie. Be careful and do not push to hard. The cookies are still soft
  11. After the cookies are cooled completely it is time to create your white chocolate spider web. Melt your white chocolate chips au-bain-marie and transfer the melted chocolate into a piping bag. Cut the end off (just slightly) and drizzle the white chocolate over your cookies

Tips and tricks

Make sure you use high quality cocoa powder. You will taste the difference immediately! If you like to add in other sweets, go ahead! Create your own little spooky cookie party
Missing a crunchy texture in it? Just throw in some almonds. Can’t find spooky marshmallows? Just cover the top of the cookie with some sweet sugary eyeballs!

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Read more about Sabrina Boogaards here, and don’t forget, your donation to the Burnt Chef Project will help support funding towards mental health training!