Description
Delight in these chewy and indulgent Rocky Road Cookies packed with rich cocoa, gooey mini marshmallows, crunchy almonds, and semisweet chocolate chips. Perfectly soft with a subtle crunch, these cookies are quick to prepare, featuring melted butter to enhance their rich texture and flavor.
Ingredients
Units
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
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 (177°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and facilitate even baking.
- Melt Butter: Place butter in a large microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk thoroughly until completely melted and smooth.
- Mix Sugars and Wet Ingredients: Add brown sugar and granulated sugar to the melted butter. Mix until the sugars are fully incorporated. Then stir in the vanilla extract and the egg until the mixture is smooth and uniform.
- Add Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough should be soft and slightly sticky but not overly sticky.
- Incorporate Mix-Ins: Gently fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds to distribute them evenly throughout the dough.
- Portion Cookies: Using a medium cookie scoop or tablespoon (about 1.5 tablespoons of dough per cookie), place dough balls spaced 2 inches apart on the prepared baking sheets to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 7 to 10 minutes, or until the cookies are set but still look slightly underbaked and puffy in the center. This ensures a soft and chewy center with a lightly crisped edge.
- Cool and Serve: Remove cookies from the oven and allow to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Butter: This recipe uses melted butter for a tender texture. Using salted butter adds a nice balance of flavor, but unsalted butter works fine. Adjust salt in the recipe accordingly if using unsalted.
- Measuring Flour: For best results, weigh your flour. If using measuring cups, sift or aerate the flour before measuring to avoid packing, which can cause dry, dense cookies that do not spread well.
- Nutrition Estimates: Nutrition values are approximate and can vary depending on ingredient brands and serving size precision.
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
