Rocky Road Cookies

Ok, ok... I know my blog is supposed to be about once a month cooking, but as much as I love my crockpot and the ease of freezing all of our meals... baking is still my favorite thing to do in the kitcen. :) 

I have the biggest sweet tooth of anyone that I know and I've been able to deal with that by baking fabulous desserts... for myself! hahaha yes, I probably should weigh 300 lbs, but for some magical reason I don't. Yet. Maybe in a few years... 

Anyway, I have recently become a licensed real estate agent. What does that have to do with baking, you ask? Well... I've decided to incorporate my love for sweets with my new career path. What?! So, in my ambitious efforts to find leads and get my first listings I decided to bake cookies for prospective clients. My DH and I searched for the perfect recipients (8 households, to be exact), then I baked the cookies, made them look cute and set off on my adventure.

Now the cookie recipe I chose had to be amazing - I'm trying to persuade people to entrust the biggest asset that they own to my care. And THIS recipe is the one that I chose. Just look at them... 

Mmmm... those gooey, melty marshmallows. That crispy, chocolatey outside paired with the warm and rich center. Yes, these may throw others into a diabetic coma, but for those of us with sugar constantly coursing through our veins, they are a fabulous little chocolate fix.

And get this - they are gluten free! Yeah! And easy! This recipe is a winner all across the board! Go ahead, give them a try. You KNOW you want to. :)

Ooey, Gooey Rocky Road Cookies (isn't that the most perfect name for them?)

Ingredients:

3 cups powdered sugar

2/3 cup unsweetened cocoa powder

1/4 tsp salt

3 large egg whites

1 TBSP vanilla extract

2 cups semi-sweet chocolate chips

2.5 oz toasted sliced almonds

mini marshmallows

1. Preheat oven to 350. Line baking sheet with parchment paper (or use silpat). In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add egg whites and vanilla and whisk until combined. Stir in the chocolate chips and the almonds. 

**How easy is that? No waiting for butter to soften... no need to cream the butter and sugar... no need to get your mixer dirty... lol being impatient about my sweets, this is a perfect recipe for when I'm craving chocolate RIGHT NOW. :)

2. Use a tablespoon to portion cookie dough onto baking sheets. Top with desired number of marshmallows - I used 3-4, next time I'll probably do 5. :) Also, waiting until this point to add the marshmallows keeps them from becoming a transparent, goopy mess. I've used mini marshmallows in another cookie recipe (that I'll have to share later!) and when mixed into the cookie dough, they always just completely melted onto the tray. While they were still totally delicious, they were terribly messy and a pain to clean off of the cookie sheets - this is a MUCH better method!

3. Bake for 10-12 minutes or until the marshmallows are a beautiful golden-brown. Let them set on the cookie sheet for a few minutes before moving to a wire rack to cool. Enjoy them with a cold glass of milk. It'll be heaven!

And THAT is my kind of marketing. :) Surely someone will take me up on such a sweet deal, right?!