A cookie filled with dark chocolate, hazelnuts and soft marshmallows. An extremely easy and delicious snack, you can quickly become addicted to.
ROCKY ROAD COOKIES
110 G SOFTENED BUTTER
185 G SUGAR
1/2 VANILLA POD
25 ML. MILK
210 G FLOUR
1 TSP. BAKING POWDER
225 G DARK CHOCOLATE, ROUGHLY CHOPPED
50 G HAZELNUTS, CHOPPED
60 G MINIMARSHMALLOWS (OR REGULAR SIZE CUT INTO SMALLER PIECES)
Preheat the oven to 180 degrees celsius.
Whisk butter and sugar in a bowl together to a light and airy mixture.
Cut the vanilla pod lengthwise and scrape the seeds out, add them to the sugar, along with the egg and milk and whisk it all well.
Sift flour and baking powder into the eggs and fold them in with a rubber spatula for a smooth batter.
Fold the dark chocolate and hazelnuts into the cookie batter.
Put round tops of the dough, approx. 1 tbsp. size, on a baking sheet lined with baking paper, they must be about 5 cm between, as the batter will spread out during baking.
Bake the cookies in the middle of the oven for about 15 minutes, then add a couple of minimarshmallows on top of each cookie and bake for another minute until golden brown and slightly firm, press diwn on the warm marsmallows. The cookies will only become crispy when allowed to rest on a rack.
Store the cookies in an airtight container.