Almond Roca Cookies




I found a new flavor of Almond Roca cookies this year Mocha Rocha, YUM. I thought they would be a really great ingredient in a cookie. I searched the web for Almond Roca Cookies recipes and the only ones I found did not actually have Almond Roca in them? what is the point!

I decided to go "Rogue", and make my own recipe! If you have a serious sweet tooth, these cookies are for you, they bake up thin and crisp and the flavor is outstanding! Seriously, bake some up today!

1 can Brown and Haley Mocha Roca (unwrapped)
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks butter)
3/4 cup brown sugar
3/4 cup regular sugar
1 tsp vanilla extract
2 eggs
1/2 cup semi sweet chocolate chips

Preheat oven to 375

Place your Roca in a freezer quart bag and beat it with a heavy bottom pan until they are broken up into bits (I was missing about 5 Roca's so I added some chocolate chips which would be optional if you had an entire can of Rocha's)

Place flour, baking soda and salt in a small bowl and mix well

Beat butter, sugar, brown sugar, and vanilla till creamy

Add the eggs 1 at a time, beating well between each

Gradually beat in the flour mixture, till well combined

Add your Roca chips and chocolate morsels (if desired) into the batter and mix well

Place 1 scoop at a time (I use a small ice cream scoop), on a cookie sheet (use a silpat if you have it), and bake for 10 minutes, the cookies spread quite a bit, so I could only fit 6 on a pan

Remove from oven, let cool for 10 then transfer to a cooling rack to finish cooling

The cookies will firm up when totally cool

Comments

Lynda said…
Going "Rouge" are we- well these cookies look amazing for all your efforts! Really, these look like they would be quite addictive, Cheryl.
Sophie said…
Hello Cheryl!!

Lovely & tasty looking cookies!! MMMMM,...lovely!

Don't forget about the AWARD I gave you yesterday!! Congrats!!

Come over @ my blog & pick it up!! You can there why I give it to you!!!
ButterYum said…
Uh oh... did you hear the little noise that came out of my mouth when I read the title of this post??? I truly LOVE almond roca - can't wait to try these!

:)
ButterYum
Anonymous said…
Gotta have em, gotta eatum, jonesin for a good cookie, let me at em
always go rogue... great looking cookies
Debbie said…
A great cookie Cheryl....did I hear you say sweet tooth? I have a huge one!
teresa said…
great recipe, these look wonderful!
Maria said…
Awesome cookie recipe!
I am going to be on the hunt for the moch roca and the almond roca! These cookies look so good Cheryl. Thin and crispy really fits them.
Pam said…
Two sticks of butter? You know these cookies must be good!
Perfect recipe as a breakfast with coffee. Thanks! I'll make it soon.
Jan said…
They look absolutely scrummy, Cheryl. I love the plate with the dragonfly too.

Also, you are one lucky lady to get that beautiful ring, my hubby gave me a fried egg sandwich for brekkers on Valentine's Day. ;-)
batterie said…
their most recent studio album Black Ice was another obvious inclusion due to the name likeness of the character
labatterie said…
These look like they would be quite addictive。
Rolex watches said…
I truly LOVE almond roca - can't wait to try these!
r4 ds said…
I love the plate with the dragonfly too.
Natalie said…
What about adding a little almond extract? It gives such a unique and gourmet flavor.
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Allegra said…
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Allegra said…
m lieta questa pagina straordinaria carità, questa è una forma di materia che sostengo, ma vede day.We out 'era spesso sentito ultimamente di voler sul vostro sito web a destra subito dopoHey,
I wanted to try thi recipe right now but I don't have semi sweet chocolate chips :(.I will go tommorow at the supermarket!
Anonymous said…
I love almond roca candies. I just bought a 42 oz tub from costco. Mmmmmmm, the taste of these candies remind me of the holidays. I wanted to try something new and different this year for christmas cookies and i found your blog. The recipe was simple, but very delicious. I tried the batter before baking and it was goooooood. I only used 10 candies and didnt crush it too much. I wanted to keep the integrity of the candy. I didnt add chocolate chips. I baked it for ten minutes exactly and it was perfect. Some of the cookies had caramel oozing from the sides (no complaints). I let it cool on the pan for a minute or 2 and then transferred it to parchment paper. They crisped up nicely. Very good recipe. Happy Holidays :)
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