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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange on Baking Sheet: Place the prepared dough balls onto the lined baking sheet, spaced evenly to allow for spreading during baking.
- 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.
- 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
