While perusing recipes online, I came
 across a bunch of rocky road recipes and saw one for cookies and thought “why not?”. (Plus I have a ton of marshallows I need to use). You can use whatever chocolate cookie you want.  I used the Ghirardelli decadent cookies.  I opted for walnuts, but you can use almonds or pecans or something else, or leave them out (although I think the nuts are an integral part of what makes rocky road – rocky road.  )  this will also be my next baking video on youtube. 

Cookies – 10 oz ghiradelli 60 percent cacao bittersweet chocolate chips, 2 eggs, 1/2 cup sugar, 2 sp vanilla, 1/4 cup flour (scooped from flour container into measuring cup), 1/4 tsp baking powder, 1/8 tsp dalt, 2 tbs butter, 3/4 cup chopped nuts.  

Directions – whisk together eggs, sugar and vanilla. 

 In a separate, microwave safe bowl, melt 1 cup of chips and butter in 45 second increments until you can stir it melted,  like this.

Add chocolate mixture and dry ingredients to sugar/eggs/vanilla combo.  Fold in nuts and remaining chips.  Chill 30 min.

Preheat oven to 350.  On cookie sheet, lined with nonstick baking liner, put 2 tbs dough for each cookie, staggering 8 cookies to a sheet.  Bake 10 to 15 minutes.  (Depending how “done” you want your cookies).  Upon removing from oven.  Gently press 4 minimarshmallows on top of each cookie.

Let sit on cookie sheet 5 minutes.  Transfer to a plate to cool  completely.

Frosting – 2 cups powdered sugar, 1/4 cup baking cocoa, 4 tbs butter (melted ), hot water (up to 1/4 cup) 

Directions – combine powdered sugar, cocoa and butter.  Add enough water to make frosting as thick or thin as you want.  Frost cooled cookies.  Store in coversed container.