Description
These Rocky Road Cookies are soft, chewy, and packed with chocolate chips, mini marshmallows, and crunchy sliced almonds. Perfect for satisfying your sweet tooth with a delicious combination of rich cocoa and gooey marshmallows, they bake up quickly and are sure to be a crowd-pleaser.
Ingredients
Units
Scale
Cookie Base
- 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). Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies bake evenly and don’t stick.
- Melt Butter: Place butter in a large microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk thoroughly until completely melted and smooth.
- Mix Sugars and Wet Ingredients: Add brown sugar and granulated sugar to the melted butter and mix until well combined. Stir in the vanilla extract followed by the egg, mixing thoroughly to incorporate all ingredients.
- Combine Dry Ingredients: In a separate bowl, measure flour carefully (sift or stir before measuring to avoid packing). Add the flour, cocoa powder, baking soda, and salt to the wet mixture. Mix the dough until just combined, forming a soft and slightly sticky dough without overmixing.
- Add Chocolate Chips, Marshmallows, and Almonds: Fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds evenly throughout the dough.
- Portion 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.
- Bake: Bake in the preheated oven for 7-10 minutes. The cookies should look puffy and slightly underbaked in the center when done for the perfect chewy texture.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- This recipe uses melted butter; salted butter is preferred, but unsalted butter works as well.
- Properly measuring flour is crucial—sift or stir flour before measuring to avoid dense, dry cookies caused by too much flour.
- Cookies look a bit underbaked in the center when done—this is intentional to keep them soft and chewy.
- Nutrition values are estimates and can vary based on exact ingredients and portions used.
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
