Rocky Road Cookies Recipe

Introduction

Rocky Road Cookies combine rich chocolate, crunchy almonds, and gooey marshmallows for an irresistible treat. These cookies are soft, chewy, and perfect for anyone who loves a classic rocky road flavor packed into a bite-sized cookie.

Ingredients

• 1 cup salted butter (melted and cooled slightly)
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped almonds
• 1 cup semi-sweet chocolate chips
• 12 large marshmallows (cut in half for 24 total)
• Extra chopped almonds and mini chocolate chips for rolling the cookie dough (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a large cookie sheet with parchment paper and set aside.
2. Step 2: In a large mixing bowl, use an electric mixer to cream together the melted butter and brown sugar on medium speed until well combined.
3. Step 3: Add the eggs one at a time, beating on medium speed after each addition, then stir in the vanilla extract. Continue to beat for 30-45 seconds until fully incorporated.
4. Step 4: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt using a whisk.
5. Step 5: Lower the mixer speed and gradually add the dry ingredients to the wet mixture.
6. Step 6: Fold in the chopped almonds and chocolate chips by hand using a spatula or wooden spoon.
7. Step 7: Scoop out about 1 tablespoon of dough per cookie and roll into balls. Flatten each ball slightly, then place one marshmallow half in the center.
8. Step 8: Carefully bring the edges of the dough up around the marshmallow to enclose it, leaving the center of the marshmallow visible on top.
9. Step 9: (Optional) Combine extra chopped almonds and mini chocolate chips in a small bowl. Gently press the tops of the cookie dough balls into this mixture, avoiding the marshmallow.
10. Step 10: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, until the marshmallow tops are lightly golden and the cookies have a crackly texture but remain soft.
11. Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For a nut-free version, substitute chopped almonds with extra chocolate chips or your favorite seeds.
• Use mini marshmallows whole instead of cutting large marshmallows in half for smaller gooey pockets.
• Press the marshmallow slightly into the dough to prevent it from melting too much and losing shape during baking.
• Chill the dough for 30 minutes before baking if you want thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigerating. Reheat briefly in the microwave to soften the marshmallows and chocolate before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a pinch more salt to the dough to balance the flavors.

What type of almonds work best in these cookies?

Chopped raw or roasted almonds both work well. Roasting the almonds beforehand enhances their flavor and crunch.

Rocky Road Cookies Recipe

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★★★★★

4.8 from 97 reviews

• Author: Gabriel
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Rocky Road Cookies combine rich cocoa, crunchy almonds, gooey marshmallows, and semi-sweet chocolate chips for a delightful treat that’s soft, chewy, and irresistibly chocolatey. Perfect for sharing or indulging in a nostalgic twist on classic rocky road flavors baked into cookie form.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup salted butter (melted and cooled slightly)
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Add-ins

• 1 cup chopped almonds
• 1 cup semi-sweet chocolate chips
• 12 large marshmallows (cut in half for 24 total)

Optional for rolling

• Extra chopped almonds
• Mini chocolate chips

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large cookie sheet with parchment paper and set aside to ensure a non-stick surface for baking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the melted, slightly cooled butter and packed light brown sugar until the mixture is smooth and fully combined.
3. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing after each addition. Then, pour in vanilla extract and continue beating on medium speed for 30-45 seconds until fully incorporated.
4. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, unsweetened cocoa powder, and salt using a whisk to ensure even distribution and a light texture.
5. Combine Dry and Wet Mixtures: Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in Add-ins: Using a large rubber spatula or wooden spoon, gently fold the chopped almonds and semi-sweet chocolate chips into the dough by hand for even distribution.
7. Form Cookie Dough Balls: Scoop about 1 tablespoon of dough per cookie and roll into balls. Flatten each ball slightly and press one marshmallow half into the center, bringing the dough edges up around the marshmallow but leaving the center visible.
8. Optional Rolling: If using, combine extra chopped almonds and mini chocolate chips in a small bowl. Gently press the top of each dough ball into this mixture, making sure the coating sticks to the dough but not to the marshmallow.
9. Arrange on Baking Sheet: Place the prepared dough balls onto the lined baking sheet, spaced evenly to allow for spreading during baking.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the marshmallows’ tops are lightly golden and the cookies have a crackly baked appearance. The cookies will be soft initially but will firm as they cool.
11. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely or serve warm for a gooey marshmallow center.

Notes

• Ensure the melted butter is cooled slightly to prevent cooking the eggs when mixing.
• Cut marshmallows in half for better distribution inside the cookie and a gooey center.
• The cookies will be soft straight from the oven but will firm up as they cool.
• Optionally roll dough balls in extra almonds and mini chocolate chips for added texture and flavor.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• For a nut-free version, omit almonds and consider adding more chocolate chips or substitute with seeds.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: rocky road cookies, chocolate cookies, marshmallow cookies, almond chocolate cookies, baked cookies, chocolate chip cookies, rocky road dessert