It’s Gilmore Girls rewatch season, and that means it’s also the perfect time for Gilmore Girls Cozy Fall Baking.

I’m already into season three, and with the weather shifting into fall, I wanted to bring some of that Stars Hollow feeling into my own kitchen.

I pulled out the new Sookie’s Recipe Book, which features many of the dishes Sookie St. James made throughout the series. I decided on the Rocky Road Cookies. Yes, the same ones Sookie made at the Independence Inn that Rory gave to Dean because he’s keen.

I always start my baking off by pulling out all of the ingredients. For this recipe, I needed marshmallows, baking powder, eggs, butter, chocolate chips, flour, espresso powder, instant coffee, vanilla, salt, and macadamia nuts.

The recipe calls for a high-fat cocoa powder, so I used Guittard cocoa rouge, which has a red tint and is one of my favorites to bake red velvet cake with.

As for the other ingredients, I ALWAYS use Kerrygold unsalted butter, and I will die on the Kerrygold lovers’ hill. Chocolate chunks were the Guittard super cookie semi-sweet chocolate chips, which was the first time I used them, and I will definitely be using them again as they were delicious.

I chopped the nuts, measured everything out, creamed the butter and brown sugar, and slowly added the dry ingredients.

Once the dough came together in the mixer, I scooped it onto trays, tucked in a few extra marshmallows, and slid the sheets into the oven. The kitchen filled with the smell of chocolate and toasted marshmallow, and it reminded me why baking always feels like such a fall ritual.

The cookies needed a long cool — two full hours — so I waited until the next day to actually taste them, except that I cheated and had one when it was still warm because I couldn’t resist.

When I tasted them properly the next day, they were rich, chocolatey, and gooey with marshmallow, leaning more brownie-cookie hybrid than traditional cookie.

The recipe predicted 12-14 cookies, but I got 19 and used a 2-inch cookie scoop. I tested following the recipe by rolling them in my hands, which resulted in flatter cookies, and others I left as is with my cookie scoop. There was not much of a texture difference, and it probably only matters if you have a preference for how your cookie looks. The other tiny enhancement that I made was adding extra chopped nuts to the top of some to look more aesthetically pleasing.

It was a fun, cozy bake that felt like the perfect way to mark rewatch season. Cookies, coffee, and Gilmore Girls in the background — the perfect early Autumn trifecta.

What Gilmore Girls recipe should I make next?

Until next time,

Rachel