Description
Delight in these indulgent Rocky Road Cookies featuring a rich blend of melted butter, cocoa, semi-sweet chocolate chips, mini marshmallows, and crunchy sliced almonds. Perfectly soft and slightly sticky, these cookies offer a nostalgic treat with a chewy, chocolaty bite balanced by the sweet marshmallows and nutty almonds.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 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 your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Melt Butter: Place the butter in a large microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk thoroughly until completely smooth to ensure an even texture in the dough.
- Mix Sugars: Add both the brown sugar and granulated sugar to the melted butter and mix well until fully combined and smooth.
- Add Egg and Vanilla: Stir in the vanilla extract followed by the large egg, mixing until fully incorporated and the mixture is uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and prevent lumps.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. The dough should be soft and slightly sticky but not overly sticky; avoid overmixing to keep cookies tender.
- Add Mix-Ins: Gently fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds evenly throughout the dough.
- Shape Cookies: Using a medium cookie scoop or tablespoon, scoop approximately 1.5 tablespoons of dough per cookie and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake in the preheated oven for 7 to 10 minutes, or until the cookies are set around the edges but still appear slightly underbaked and puffy in the center.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes, then transfer them to wire racks to cool completely, allowing marshmallows to firm up without melting away.
Notes
- Butter – Using salted butter enhances flavor, but unsalted butter works comfortably if preferred.
- Measuring Flour – For best results, weigh your flour. If using measuring cups, always stir or sift flour before measuring to avoid packing, which can lead to dry or crumbly cookies.
- Baking Time – Cookies will look a bit underbaked in the middle when done; this ensures a soft, chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 13g
- Sodium: 92mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 19mg
