Rocky Road Cookies Recipe
Deliciously chewy Rocky Road Cookies packed with chocolate chips, mini marshmallows, and crunchy sliced almonds. These soft, chocolatey treats combine rich cocoa flavor with classic cookie textures, perfect for an indulgent snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 7-10 minutes
- Total Time: 17-20 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Mix-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) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Melt Butter: Place the butter in a large microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk the butter thoroughly until fully melted and smooth.
- Combine Sugars: Add the brown sugar and granulated sugar to the melted butter and mix well until the mixture is uniform.
- Add Vanilla and Egg: Stir in the vanilla extract and then beat in the large egg until fully incorporated and the batter is creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Properly measure the flour by spooning and leveling to avoid dense cookies.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough should be soft, slightly sticky, but not overly wet.
- Add Mix-ins: Fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds evenly throughout the dough.
- Scoop Cookies: Using a medium cookie scoop or measuring about 1.5 tablespoons per cookie, drop dough onto the prepared baking sheets spacing them two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 7 to 10 minutes. The cookies should look puffy and slightly underbaked in the center to achieve a soft texture once cooled.
Notes
- Properly measure flour by spooning it into your measuring cup and leveling off with a knife, rather than scooping directly for fluffier cookies.
- Cookies will firm up as they cool; do not overbake to maintain a chewy center.
- You can substitute sliced almonds with chopped walnuts or pecans for a different nutty flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: rocky road cookies, chocolate cookies, marshmallow cookies, almond cookies, chewy chocolate cookies, homemade cookies
Find it online: https://thedishspot.com/rocky-road-cookies-recipe/
