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