Rocky Road Cookies

Preheat the oven to 350 F.

In a large bowl, beat the butter and sugars together until fluffy. Add in the egg and vanilla. Beat until just combined.

In another bowl whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet. Mix until everything is incorporated evenly and you have a nice tacky dough.

Using a sturdy wooden spoon (or something that can handle stirring cookie dough), stir in the chocolate chips, peanuts, and marshmallows.

Roll the dough into 1 1/2 inch balls making sure (this is important!) to situate the marshmallows on the TOP of each ball of cookie dough before placing them about 2 inches apart on an ungreased cookie sheet. If the marshmallows end up making contact with the cookie sheet they will make a sticky mess and your cookies won’t look so pretty.

Bake the cookies for 9 minutes. Then remove the pans from the oven and let the cookies cool for a minute on the cookie sheet before removing to a wire rack to cool completely.

While the cookies cool make the marshmallow buttercream. In a large bowl using a mixer, beat the butter for a minute until smooth. Sift the powdered sugar into the bowl and beat on low for a minute. Add the salt and vanilla. Then beat in the heavy cream (start with 1 tablespoon and add the second if your frosting is too thick). Fold in the Marshmallow Fluff.

Spread the bottom side of half of the cookies with the marshmallow buttercream. Spread the other half of the cookies with the warm hot fudge. Then sandwich together one marshmallow cookie with one fudge cookie, repeating until they are all matched. Let them cool to set before serving.

The recipe for the cookie base is adapted from Kelsey at Apple A Day.