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Rocky Road Brownie Drops

Rocky Road Brownie Drops

  • PRINT

PREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 2/3 cup shortening
  • 1-1/2 cups light brown sugar packed
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups miniature marshmallows
  • 1-1/3 cups HERSHEY'S Mini Milk Chocolate Bars (8-oz. pkg.)
  • 1 cup peanuts salted

Directions

  • 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
  • 2. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.
  • 3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in marshmallows, chocolate pieces and peanuts. Drop by rounded teaspoons 2 inches apart on prepared cookie sheets.
  • 4. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not over bake. Place cookie sheet on wire rack; immediately use edge of knife or spatula to push melted marshmallows back to edge of cookie. Cool several minutes; slide parchment paper and cookies off cookie sheet to wire rack. Cool completely; peel cookie from paper. Makes about 5 dozen cookies.
Ingredients sitting on a table

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