Chocolate Chip Cookie + Marshmallow + Hazelnuts = Love on the Mountain in Oregon this Valentine’s Day. I added some chopped hazelnuts to my favorite chocolate chip cookie recipe and sandwiched it with a fluffy marshmallow cream filling. This version of rocky road cookies gets that Fresh From Oregon taste with the Oregon grown hazelnuts I added. If you do not have any hazelnuts you can use walnuts or almonds they will work just as well.
Northwest Rocky Road Cookie Sandwiches
1 cup butter, room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup plus 2 tablespoon Bob’s Red Mill white flour
1 cup chocolate chips
1/2 cup hazelnuts, chopped
Preheat oven to 350 degrees. Line 2 baking sheet with silicone pad or parchment paper. In the bowl of a mixer cream the butter and brown sugar until fluffy, about 5 minutes. Beat in the egg and vanilla. In medium bowl mix baking powder, baking soda and flour. Add to the butter mixture combine until mixed. Stir in the chocolate chips and hazelnuts.
Drop round tablespoons on to the baking sheet. Bake cookies 10-12 minutes or until golden brown. Transfer to a wire rack to cool.
1 1/2 cups marshmallow fluff
1 1/4 cups vegetable shortening
1 cup confectioner’s sugar
1 tablespoon vanilla extract
In a mixer bowl beat marshmallow fluff and shortening on low and increase to medium speed, beat until smooth and fluffy, about 3 minutes. Reduce speed and add the confectioners sugar and vanilla, and beat until mixed. Increase speed to medium and beat until fluffy, about 3 minutes.
Place about 2 tablespoons filling on one cookie and place on another cookie on top to create the sandwich.