Description
These Rocky Road Cookies are a delightful treat combining the rich flavors of cocoa and chocolate with gooey mini marshmallows and crunchy sliced almonds. Soft and slightly puffy with a perfect balance of sweetness and texture, these cookies are easy to make and sure to satisfy any sweet tooth.
Ingredients
Units
Scale
Wet Ingredients
- 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
Add-ins
- 1/2 cup semisweet chocolate chips
- 1 cup halved mini marshmallows
- 1/4 cup sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Melt Butter: Place the butter in a large, microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk the butter until fully melted and smooth.
- Mix Sugars and Wet Ingredients: Add the brown sugar and granulated sugar to the melted butter and mix until well combined. Stir in the vanilla extract and the egg until the mixture is fully incorporated.
- Add Dry Ingredients: Add the flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix the dough just until combined; it should be soft and a little sticky but not overly so. Avoid overmixing to keep cookies tender.
- Incorporate Add-ins: Gently fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds to distribute them evenly throughout the dough.
- Scoop Dough: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies for 7 to 10 minutes, until they are set and puffy, but still look slightly underbaked in the center. This ensures they remain soft and chewy once cooled.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Rocky Road Cookies fresh or store in an airtight container.
Notes
- Butter: This recipe uses melted butter; salted butter is preferred for added flavor, but unsalted butter can be used if you prefer.
- Measuring Flour: For best results, weigh your flour. If using measuring cups, sift or stir the flour before measuring to avoid packing, which can make your cookies dry and crumbly.
- Nutrition values are estimated and can vary depending on specific ingredients used.
- Do not overbake to keep cookies soft and chewy.
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
