Description
Delight in these classic Rocky Road Cookies featuring a rich chocolate base studded with mini marshmallows, semisweet chocolate chips, and crunchy sliced almonds for a perfect balance of chewy and crunchy textures in every bite.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup semisweet chocolate chips
- 1 cup halved mini marshmallows
- 1/4 cup sliced almonds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Melt Butter: Place the butter in a large microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk the butter thoroughly until completely melted and smooth.
- Mix Sugars and Wet Ingredients: Add the brown sugar and granulated sugar to the melted butter and mix well until combined. Stir in the vanilla extract and egg, mixing until fully incorporated.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix the dough until just combined. The dough should be soft and slightly sticky but not overly so.
- Fold in Add-ins: Gently stir in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds, ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 7 to 10 minutes, or until the cookies are set and puffy but still look slightly underbaked in the centers, which ensures a soft texture.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious rocky road cookies warm or at room temperature.
Notes
- This recipe uses melted butter; salted butter is preferred for flavor, but unsalted butter can be used if desired.
- Measuring flour accurately is key: sift or stir flour before measuring to avoid packing, which can cause dry, crumbly cookies that won’t spread properly.
- Nutrition values provided are estimates.
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 13g
- Sodium: 92mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 19mg
