Description
Deliciously soft and chewy Rocky Road Cookies packed with semisweet chocolate chips, mini marshmallows, and sliced almonds for a perfect sweet and nutty treat.
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
- 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 Oven: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
- Melt Butter: Microwave the butter in a large, microwave-safe bowl for about 40 seconds until mostly melted. Whisk thoroughly until completely melted and smooth.
- Mix Sugars: Add brown sugar and granulated sugar to the melted butter and mix until well combined and creamy.
- Add Vanilla and Egg: Stir in vanilla extract and the large egg until fully incorporated into the sugar-butter mixture for a smooth batter.
- Add Dry Ingredients: Sift or stir the flour before measuring to avoid packing. Add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt into the wet mixture. Mix the dough just until combined, resulting in a soft and slightly sticky dough but not overly sticky.
- Fold in Add-ins: Gently stir in semisweet chocolate chips, halved mini marshmallows, and sliced almonds ensuring even distribution throughout the dough.
- Scoop Dough: Using a medium cookie scoop or about 1.5 tablespoons of dough, scoop and place cookies approximately 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the cookies are set. They should appear puffy and slightly underbaked in the center upon removal.
- Cool and Serve: Remove the baking sheets from the oven and allow cookies to cool for a few minutes on the sheet before transferring them to a wire rack to cool completely.
Notes
- Use salted butter for richer flavor or unsalted butter if preferred.
- For the best results, weigh flour using a kitchen scale; if measuring by cups, sift or stir the flour before measuring to prevent dry, crumbly cookies.
- Do not overmix the dough to keep cookies soft and chewy.
- Spacing cookies 2 inches apart ensures even baking and prevents merging.
- Cookies appear soft and underbaked in the center but will firm up as they cool.
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
