got milk?

...because you'll most definitely need it with these cookies--and I don't even like milk! Last night I whipped up these rocky road cookies. And, oh, honey! They are fantasticly delicious. One of the moistest cookies I've ever had. Unfortunately, I can't remember where I scored the recipe, but here it is:

Rocky Road Cookies

3 cups all-purpose flour

2 ¼ tsp baking soda

1 ½ tsp salt

1 cup unsalted butter, room temperature

1 ½ cups granulated sugar

1 cup packed brown sugar

3 large eggs

3 tsp vanilla extract

2 tsp instant espresso powder

1 ½ cups chocolate chips

1 cup chopped pecans

1 cup marshmallows (leave them in big chunks, that will prevent them from melting too much)

Preheat oven to 375F.
In a medium bowl whisk together flour, baking soda and salt; set aside. In a large bowl, with an electric mixer, or in a stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and espresso powder. With a wooden spoon, mix in flour mixture. Stir in chocolate chips, marshmallows, and walnuts.
On a parchment paper lined baking sheet, drop tablespoonfuls of the dough about 1 inch apart. Bake for 10 minutes. Cool 1 to 2 minutes on baking sheet then transfer to wire rack to cool completely.
Note: To make the Chocolate Rocky Road Cookies, replace 1 cup of flour with 1 cup of unsweetened cocoa powder.

I realized at the last minute that I had overlooked the espresso powder and made it without. Really, these cookies made my evening...and part of my breakfast, snack, and dessert... Enjoy!