Rocky Road Cookies Recipe

Introduction

Rocky Road Cookies are a delightful twist on a classic treat, combining rich chocolate, crunchy almonds, and gooey marshmallows in every bite. These cookies are soft, chewy, and perfect for satisfying any sweet tooth craving.

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 to cream together the melted butter and brown sugar on medium speed until well combined.
3. Step 3: Add the eggs one at a time, then mix in 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.
6. Step 6: Fold in the chopped almonds and chocolate chips gently using a rubber spatula or wooden spoon.
7. Step 7: Scoop approximately 1 tablespoon of dough and roll into balls. Flatten each ball slightly and place one marshmallow half in the center.
8. Step 8: Carefully 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. 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 the tops of the marshmallows turn lightly golden and the cookies have a crackly baked surface. Cookies will be soft but will firm up as they cool.
11. Step 11: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For a nut-free version, substitute the almonds with sunflower seeds or omit them entirely.
• Use mini marshmallows instead of cutting large ones for easier assembly.
• Chilling the dough for 30 minutes before baking can help maintain the cookie shape.
• Try adding dried cherries or cranberries for a tart contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigerating. Reheat gently in a microwave for 10-15 seconds to revive the gooey center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut for these cookies?

Yes, you can substitute the almonds with walnuts, pecans, or hazelnuts depending on your preference or what you have on hand.

Why are the cookies soft after baking?

These cookies are intended to be soft and chewy, especially around the marshmallow center. They will firm up slightly as they cool but remain tender for a delightful texture.

Rocky Road Cookies Recipe

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★★★★★

4.7 from 690 reviews

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

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Description

Delight in these indulgent Rocky Road Cookies featuring a rich cocoa batter filled with crunchy almonds, melty semi-sweet chocolate chips, and gooey marshmallow centers, all baked to perfection with a crackly top and a soft, chewy texture.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup salted butter (melted and cooled slightly)
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Add-ins

• 1 cup chopped almonds
• 1 cup semi-sweet chocolate chips
• 12 large marshmallows (cut in half for 24 total)

Optional Topping

• Extra chopped almonds and mini chocolate chips for rolling the cookie dough

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large cookie sheet with parchment paper to prevent sticking and set it aside.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the melted and slightly cooled butter with the packed light brown sugar until the mixture is smooth and well combined.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. Beat on medium speed for 30 to 45 seconds until fully blended and slightly fluffy.
4. Mix Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt using a whisk. This ensures even distribution of the leavening and cocoa.
5. Combine Dry and Wet Mixtures: Reduce the mixer speed to low and gradually add the dry flour mixture to the creamed butter and sugar mixture, mixing until just combined to avoid overworking the dough.
6. Fold in Almonds and Chocolate Chips: Use a large rubber spatula or wooden spoon to gently fold the chopped almonds and semi-sweet chocolate chips into the dough evenly by hand.
7. Shape Cookies with Marshmallows: Roll the dough into approximately 1 tablespoon-sized balls. Flatten each ball slightly, place a halved marshmallow in the center, and carefully pull the dough edges up around it, leaving the marshmallow center visible.
8. Optional Rolling: In a small bowl, mix extra chopped almonds and mini chocolate chips. Gently press the top of each dough ball into this mix, avoiding the marshmallow area, then arrange the cookies on the prepared baking sheet.
9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the marshmallows turn lightly golden brown and the cookies develop a crackly baked surface. They will be soft but will firm upon cooling.
10. Cool and Serve: Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature for the best gooey texture.

Notes

• Use room temperature eggs for easier mixing and better texture.
• If you prefer a crunchier cookie, toast the chopped almonds lightly before folding them in.
• For a nut-free version, omit almonds and use extra chocolate chips or other mix-ins like dried fruit.
• Marshmallows can be substituted with mini marshmallows if halving is inconvenient.
• Ensure the melted butter is not too hot to avoid cooking the eggs prematurely.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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

Keywords: Rocky Road Cookies, chocolate cookies, almond cookies, marshmallow cookies, baked cookies, chocolate chip cookies