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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
