Inspired by Gilmore Girls, these rocky road cookies are dairy free, stuffed with walnuts and chocolate chips, then topped with marshmallows and chocolate.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter-flavored shortening
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips (dairy free)
- 1 cup walnut pieces + extra for topping
- 24 large marshmallows (cut in half)
For the chocolate drizzle:
- 1 cup semi-sweet chocolate chips (dairy free)
- 1 - 2 teaspoons shortening
Preheat oven to 350˚F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl with an electric mixer, beat shortening and sugars at medium speed until light and fluffy - about 2 minutes. Add eggs and vanilla, beating until combined. Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed.
Stir in chocolate chips and walnuts.
Using a medium cookie scoop, drop 2 tablespoon balls of dough onto cookie sheet. Bake for 9 minutes.
Remove from oven and top cookies with marshmallow halves. Return to oven for 2 - 3 minutes. Remove from oven and allow cookies to cool on baking sheet for about 5 minutes before transferring to a cooling rack.
Repeat steps 6 - 7 to bake remaining cookies.
For the chocolate drizzle:
In a microwave safe bowl, melt chocolate chips in 30 second intervals. Stir in shortening to smooth out the melted chocolate and allow for easier drizzling.
Drizzle chocolate over cooled cookies and top with walnut pieces.
Calories: 191kcal Carbohydrates: 26g Protein: 2g Fat: 9g Trans Fat: 1g Cholesterol: 7mg Sodium: 86mg Fiber: 1g Sugar: 17g Vitamin C: 0.03mg