Rocky Road Cookies

Course Dessert

Cuisine American, Southern

Keyword best-rocky-road-cookies-recipe, rocky-road-cookies

Prep Time 10

Cook Time 12

Cooling Time 15

Total Time 37

Servings servings

Calories 232kcal

1 cup salted butter melted and cooled slightly
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup chopped almonds
1 cup semi-sweet chocolate chips
12 large marshmallows cut in half for 24 total
Extra chopped almonds and mini chocolate chips for rolling the cookie dough (optional)

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
In a large mixing bowl use an electric mixer to cream together the butter and brown sugar on medium speed until well combined.
To the bowl add one egg at a time and the vanilla extract. Continue to beat on medium speed for 30-45 seconds or until fully combined.
In a separate medium mixing bowl, use a whisk to sift together the flour, baking soda, cocoa powder, and salt.
Lower the speed of the mixer and gradually add the flour mixture to the creamed mixture.
Use a large rubber spatula or wooden spoon to fold in the almonds and chocolate chips by hand.
Roll dough into balls using around 1 Tbsp per cookie. Flatten each ball and add one marshmallow half into the center of the dough.
Bring the edges up around the marshmallow to contain it but allowing the center to still be visible.
Optional: In a small bowl combine extra chopped almonds and mini chocolate chips. Gently press the top of each ball of dough in the almond-chocolate chip mix (they should stick to the dough but not to the marshmallow) then place on the prepared baking sheet.
Transfer to the oven and bake for 10-12 minutes, or until the tops of the marshmallows are lightly golden brown and the cookie has a crackly baked appearance (cookies will be soft but will firm once cooled slightly).
Cool on the pan for 5 minutes then remove to a wire rack to continue to cool. Serve warm or at room temperature.

Nuts – Swap almonds for any nut of your choice! (peanuts, cashews, walnuts, pecans, hazelnuts, etc.)
Sugar – You can use 1/2 white sugar and 1/2 light brown sugar for these easy cookies.
Flour – When baking, it’s important to measure accurately. Spoon the flour into the measuring cup and then level using a knife. If you use too much flour, the cookies can be dry.
Marshmallow Fluff – You can even use marshmallow fluff by making an indent in each cookie and putting tablespoon of fluff on each cookie, although the marshmallow fluff does not have the same pull as regular marshmallows, and it’s more prone to escaping while baking.
Mini Marshmallows – I love the look of the big toasted marshmallow, but you can also use mini marshmallows and place them on top of the cookies. Use a shot glass or spoon to make a well in the center of each ball of dough. Use about 3 marshmallows per cookie.
Texture – The cookies will be very soft in the oven, but will firm up more as they cool. I like to slightly under bake these cookies to keep them gooey.
Chocolate Chips – You can use dark chocolate chips, milk chocolate chips or even a combination of chocolate whips, including white chocolate.
Extra Almonds and Mini Chocolate Chips – Extra chopped almonds and mini chocolate chips (optional) makes the cookies so cute and gives them that gourmet look. Afterall, melty chocolate chips are always a winning choice.