Description
Delight in these rich and chewy Rocky Road Cookies, packed with chocolate, marshmallows, and almonds. A perfect treat combining sweet and nutty flavors with a soft, slightly gooey texture that melts in your mouth.
Ingredients
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
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup semisweet chocolate chips
- 1 cup halved mini marshmallows
- 1/4 cup sliced almonds
Instructions
- Preheat the Oven: Begin by heating your oven to 350 F. Prepare two baking sheets by lining them with parchment paper or silicone baking mats for easy cookie removal and cleanup.
- Melt the Butter: Place butter in a large microwave-safe bowl and heat for about 40 seconds until mostly melted. Whisk thoroughly until the butter is fully melted to ensure even mixing with the sugars.
- Combine Sugars and Wet Ingredients: Add both brown and granulated sugars to the melted butter and mix until well combined. Stir in vanilla extract and the egg, blending everything smoothly.
- Add Dry Ingredients: Carefully add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix the dough until just combined; it should be soft and a little sticky but not overly sticky. Avoid overmixing to maintain a tender texture.
- Incorporate Mix-ins: Gently fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds, distributing them evenly through the dough.
- Scoop and Space: Using a medium cookie scoop or tablespoon, portion out 1.5 tablespoons of dough per cookie onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.
- Bake: Bake the cookies for 10 minutes until they are set but still look slightly underbaked in the center with a puffy appearance.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- If using measuring cups, sift or stir flour before measuring to avoid packing and ensure accurate amounts to prevent dry cookies.
- Using salted butter is preferred, but unsalted butter can be substituted if desired; adjust salt in dough if necessary.
- Cookies look slightly underbaked when taken out; this ensures soft centers after cooling.
- For easier cleanup and best results, use parchment paper or silicone mats on baking sheets.
Nutrition
- Serving Size: 1 cookie
- Calories: 148 kcal
- Sugar: 13 g
- Sodium: 92 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg
