Rocky Road Cookies with Marshmallow Cheesecake Filling
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1/3 cup granulated sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 tbsp corn syrup (optional)
1 & 3/4 cups All-Purpose Flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 & 1/2 cup chopped chocolate and/or candies (I used caramel candies, chocolates, and toffee)
Cream Cheese Filling
1 block cream cheese
1 & 1/4 cups marshmallow fluff (1/2 of a 7 oz container)
2/3 cup powdered sugar
1/2 tsp vanilla extract
(1/2 cup granulated sugar for coating too!)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
255 grams chopped chocolate and/or candies (I used caramel candies, chocolates, and toffee)
Cream Cheese Filling
1 block cream cheese (8 oz)
100 grams marshmallow fluff (1/2 of a 7 oz container)
80 grams powdered sugar
2 grams vanilla extract
(100 grams granulated sugar for coating too!)
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Mix room temperature cream cheese, powdered sugar, marshmallow fluff, and vanilla in a bowl.
Once well combined, scoop 1 tbsp balls onto a parchment paper lined plate/tray and chill in the freezer.
Step 2
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg, corn syrup, and vanilla extract until combined.
Step 3
Add All-Purpose flour, cocoa powder, espresso powder, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Chop up chocolates and candies of your choice, and fold into cookie dough.
Step 4
Bake a single cookie in the oven to estimate how much your cookies will spread and/or to see if you forgot an ingredient.
Then, scoop 1/3 cup of cookie dough, flatten out in palm, and add chilled cream cheese ball in the center. Fold cookie dough around the cream cheese ball and then roll in granulated sugar.
Step 5
Place cookie dough balls on a parchment paper lined tray.
Bake cookies for 13-14 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Eat fresh or store in a chilled environment for up to 8 days!
