Description
Indulge in these rich and chewy Chocolate Rocky Road Cookies packed with chopped almonds, semi-sweet chocolate chips, and gooey marshmallows. Baked to perfection with a tender cocoa-infused dough, these cookies offer a delightful combination of textures and flavors perfect for any chocolate lover’s treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, melted (allow to cool before using)
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup cocoa powder
- 1 teaspoon salt
- 1 cup almonds, chopped
- 1 cup semi-sweet chocolate chips
Filling and Topping
- 12 large marshmallows, cut in half
- Extra chopped almonds and mini chocolate chips (optional, for coating)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Mix Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to combine the melted (but cooled) butter and brown sugar on medium speed until fully blended.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture. Mix until the eggs are fully incorporated, about 30-45 seconds, resulting in a thicker, lighter batter.
- Combine Dry Ingredients and Form Dough: In a separate bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Gradually add this dry mixture to the wet mixture and stir using a spoon or paddle attachment until dough forms. Fold in the chopped almonds and chocolate chips evenly.
- Shape Cookies and Add Marshmallows: Scoop 2-3 tablespoons of dough per cookie and roll into balls. Flatten each ball and place a marshmallow half in the center. Gently pull the edges of the dough up around the marshmallow to enclose it fully.
- Optional Coating: If desired, mix extra chopped almonds and mini chocolate chips in a small bowl. Lightly press the top of each dough ball into this mixture, avoiding the marshmallow area, then place cookies on the prepared baking sheet.
- Bake: Bake in the preheated oven for 8-12 minutes until the marshmallows are slightly browned on top and the cookies have a crackly baked surface. The cookies will be soft when hot but will firm up as they cool.
- Cool and Serve: Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm for the best gooey texture.
Notes
- Ensure the melted butter is cooled before mixing with eggs to prevent cooking the eggs prematurely.
- You may substitute all-purpose flour with bread flour without impacting the results significantly.
- Do not overbake; marshmallows should be lightly browned and cookies should remain soft after cooling.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Store cookies in an airtight container for up to 3 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
