Description
Indulge in these Chewy Rocky Road Cookies, featuring chocolate, marshmallows, and crunchy nuts for a decadent treat.
Ingredients
Scale
- 2 cups All-Purpose Flour (or gluten-free flour blend)
- 0.75 cups Unsweetened Cocoa Powder (Dutch-process recommended)
- 1 teaspoon Baking Soda (do not substitute without adjustments)
- 0.5 cups Unsalted Butter (melted)
- 0.5 cups Light Brown Sugar (can substitute with dark brown sugar)
- 0.5 cups Granulated Sugar (can use coconut sugar)
- 0.5 teaspoon Kosher Salt (or sea salt)
- 2 large Eggs (room temperature)
- 2 cups Mini Marshmallows (can chop regular marshmallows if necessary)
- 1 cup Bittersweet Chocolate Chips (60% cacao recommended)
- 0.5 cups Almonds (finely chopped or use walnuts)
- 0.5 cups Marshmallow Fluff
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine melted butter with light and granulated sugars in a mixing bowl, mixing until smooth.
- Add room temperature eggs to the mixture, blending well until everything is combined.
- Whisk together the all-purpose flour, cocoa powder, and baking soda in a separate bowl until well-mixed.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the mini marshmallows, chocolate chips, and chopped almonds gently.
- Scoop the dough onto the prepared baking sheet using a cookie scoop, flattening them slightly.
- Bake for 10-12 minutes until the edges are set and the centers remain soft.
- Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Rocky Road Cookies