Rocky Road Shortbread

Rocky Road Shortbread
Servings: 16 Yield: 16 cookies Prep 15 mins Bake 350°F 18 mins Microwave 1 min


  • 1 1/4 cups all-purpose flour
  • 1/3 cup walnuts, finely chopped
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup mini marshmallows
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup semisweet chocolate chips

Make It

1. Heat oven to 350 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.

2. Blend flour, walnuts and salt in a bowl.

3. In second bowl, beat together butter, sugar and vanilla for 2 minutes or until creamy and smooth. Stir in flour mixture.

4. Roll 1 tablespoon dough into a ball; place on prepared baking sheet. Repeat with remaining dough. Gently flatten each ball to a 1/2-inch thickness and smooth its edges. Bake at 350 degrees for 16 minutes or until lightly browned at edges.

5. Meanwhile, stir together marshmallows and coarsely chopped walnuts in a small bowl. Melt semisweet chocolate chips in another small bowl in microwave oven for 1 minute, stirring halfway through.

6. Remove cookies from oven and spread each with 1 teaspoon of the chocolate, then sprinkle with the marshmallow mixture. Return to the oven for 1 to 2 minutes, until the marshmallows soften. Let cool on baking sheet on wire rack for 2 minutes before transferring to wire rack to cool completely. Makes 16 cookies.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 169, Fat, total (g): 11, chol. (mg): 15, sat. fat (g): 5, carb. (g): 16, fiber (g): 1, pro. (g): 3, sodium (mg): 40, Percent Daily Values are based on a 2,000 calorie diet.