Rocky Road Cookies Recipe

Introduction

Rocky Road Cookies are a delightful treat combining rich chocolate, crunchy almonds, and gooey marshmallows. These soft, chewy cookies offer a perfect balance of textures and flavors that make them irresistible for any occasion.

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 on medium speed to cream together the melted butter and brown sugar until well combined.
3. Step 3: Add eggs one at a time along with the vanilla extract. Beat on medium speed for 30-45 seconds until fully combined.
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 flour mixture to the wet ingredients. Mix until just combined.
6. Step 6: Fold in the chopped almonds and chocolate chips by hand using a spatula or wooden spoon.
7. Step 7: Roll the dough into balls using about 1 tablespoon of dough per cookie. Flatten each ball slightly and place one marshmallow half in the center.
8. Step 8: Bring the edges of the dough up around the marshmallow, leaving the marshmallow center visible.
9. Step 9: (Optional) Mix extra chopped almonds and mini chocolate chips in a small bowl. Gently press the top of each cookie dough ball into this mixture, avoiding the marshmallow, then place on the prepared baking sheet.
10. Step 10: Bake for 10-12 minutes or until marshmallows are lightly golden and cookies have a crackly surface. The cookies will be soft but will firm up as they cool.
11. Step 11: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For a nut-free version, substitute almonds with toasted coconut flakes or omit entirely and add extra chocolate chips.
• Use mini marshmallows instead of halving large ones for a more even distribution in smaller cookies.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
• Add a pinch of cinnamon or espresso powder to the dry ingredients for a flavor twist.

Storage

Store rocky road cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven for a few minutes to refresh the marshmallow gooeyness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, salted butter works well here and adds a subtle savory balance to the sweetness of the cookies.

Do the marshmallows melt completely inside the cookies?

The marshmallows soften and become gooey but won’t melt away completely, giving the cookies a delicious, chewy center.

Rocky Road Cookies Recipe

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★★★★★

4.8 from 110 reviews

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

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Description

These Rocky Road Cookies are a decadent treat combining rich cocoa cookie dough with chopped almonds, semi-sweet chocolate chips, and gooey marshmallows. Baked to perfection with a crackly exterior and a soft, melty center, they offer a delightful texture and flavor contrast that chocolate lovers will adore.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 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 (24 halves total)

Optional Coating

• Extra chopped almonds
• Mini chocolate chips

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Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large cookie sheet with parchment paper to prevent sticking and for easy cleanup.
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 brown sugar until the mixture is well combined and smooth.
3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then add the vanilla extract and continue beating on medium speed for 30 to 45 seconds until everything is fully combined.
4. Mix Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking soda, unsweetened cocoa powder, and salt using a whisk. This ensures even distribution of dry ingredients.
5. Combine Dry and Wet Mixtures: Lower the mixer speed and gradually add the sifted dry ingredients into the creamed wet mixture, mixing until just combined to avoid overmixing.
6. Fold in Nuts and Chocolate Chips: Using a large rubber spatula or wooden spoon, gently fold in the chopped almonds and semi-sweet chocolate chips by hand to evenly distribute without deflating the dough.
7. Form Dough Balls and Insert Marshmallows: Scoop approximately 1 tablespoon of dough per cookie and roll into balls. Flatten each ball slightly, then press one marshmallow half into the center. Bring the edges of the dough up around the marshmallow, enclosing it but leaving the marshmallow center visible.
8. Optional Coating: If desired, combine extra chopped almonds and mini chocolate chips in a small bowl. Gently press the tops of each cookie dough ball into this mixture, ensuring the mix adheres to the dough but not the marshmallow. Place the dough balls on the prepared baking sheet spaced evenly.
9. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the tops of the marshmallows are lightly golden and the cookies have a crackled, baked appearance. The cookies will be soft when hot but will firm up slightly once cooled.
10. Cool Before Serving: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature for the best gooey texture and flavor.

Notes

• For a crunchier texture, toast the chopped almonds before folding them into the dough.
• Ensure the butter is melted but cooled to avoid cooking the eggs when mixing.
• Do not overbake to keep the marshmallows soft and gooey inside the cookies.
• Store cookies in an airtight container at room temperature for up to 3 days.
• Marshmallows can be substituted with mini marshmallows, but adjust quantity accordingly.

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

Keywords: Rocky Road Cookies, chocolate cookies, marshmallow cookies, almond cookies, rocky road dessert