Pothole Cookies (aka Rocky Road Cookies)
Staring at my cupboard the week before a Macmillan Coffee Morning, I debated what to make. I thought about throwing together some rocky road, but I always like a challenge, so I decided to turn it into cookies. Using my master cookie recipe as a base, I adapted it to include all the rocky road elements. The best part? You make the dough in one bowl, and it’s even better if you prepare it ahead of time. You can even freeze the dough and bake the cookies later. I’ve made these with and without raisins—I know some people aren’t fans, but I think they add a nice chewiness. These cookies were a hit at the coffee morning, disappearing quickly. They don’t look much like rocky road, though. I joked that they looked more like potholes, which they do—especially the ones in the roads! A quick note: I trimmed off any melted sugar or marshmallow that pooled out from the cookies. It’s edible, but it adds a brittle quality that some might find too much. It’s up to you whether you keep it or not!
Makes 20
Hands-on Time 15 minutes plus chilling (overnight)
Baking Time 16 minutes
Ingredients
250g unsalted butter (softened)
225g light brown sugar
150g caster sugar
2 tsp vanilla extract
2 large eggs
350g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
1 tsp fine salt
200g chocolate chips (minimum 70% cocoa solids)
200g mini marshmallows
100g raisins
200g rich tea biscuits
Equipment
Freestanding mixer with paddle attachment
Spatula
Baking parchment
Sharp knife
Baking sheet (ideally aluminium)
Wire rack
Method
1. Make the Dough
In a freestanding mixer, beat butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add vanilla extract and eggs, mixing briefly to combine.
Add flour, cocoa powder, bicarbonate of soda, and salt. Mix until just combined, scraping down the sides with a spatula.
Add chocolate chips, marshmallows, and raisins.
Break the rich tea biscuits into small pieces and crumbs, then add to the dough. Mix for 30 seconds until evenly distributed.
2. Shape and Chill the Dough
Tip the dough onto a large piece of parchment. Shape into a 7cm-wide sausage, roll in the parchment, and chill overnight.
3. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Slice the dough into 20 discs.
Place 6–8 discs on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for 16 minutes.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Tip
For the best texture, let the cookies cool completely before eating. They will firm up as they cool.
Enjoy!
