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Gingerbread Rocky Road Cookies


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  • Author: KJ & Company
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x

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Description

Gingerbread Rocky Road Cookies are loaded full of Christmas flavor! A soft, gingerbread cookie base is swirled together with chopped pecans, mini marshmallows and white chocolate chips for a holiday twist on a classic rocky road combo. Each bite is warm, gooey, nutty and perfectly gingerbread-spiced! The perfect Christmas rocky road cookie!


Ingredients

Scale

For the cookies:

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon ground ginger
  • 2 cups white chocolate chips
  • 1 cup mini marshmallows
  • 1 cup chopped pecans

For the coating:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • Additional white chocolate chips and pecans for topping

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg and molasses, wiping down the sides of the bowl to make sure it’s evenly combined.
  2. Add in the flour, baking soda, salt, cinnamon and ginger and mix until a cookie dough forms. Gently mix in the white chocolate chips, mini marshmallows and chopped pecans until evenly combined.
  3. Mix together the coating of sugar and cinnamon together in a separate bowl. Use a medium-sized cookie scoop to scoop the cookie dough into balls. Quickly roll the cookie dough balls together in your hands to lightly form them, then coat completely in the cinnamon-sugar mixture.
  4. Place the prepared cookie dough balls on a baking sheet lined with a silpat liner or parchment paper, about a few inches apart. Add a few extra white chocolate chips and pecans to the tops of each cookie dough ball.
  5. Bake for 10-12 minutes or until the centers of the cookies have set. Lightly bang the pan of cookies after taking them out of the oven. Re-form them with your spatula if some of the marshmallow oozed out the sides. Transfer to a cooling rack to cool completely and repeat until all the cookie dough has been used.

Notes

  • A silpat is highly recommended for these cookies as the marshmallows like to stick to the pan. Parchment paper can also be used.
  • Chopped pecans or walnuts work perfectly in this recipe.
  • Top the cookies with extra white chocolate chips and pecans to make these cookies extra special!
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