Rocky Road Cookies
These fudgy cookies pack gooey marshmallows, rich chocolate, and crunchy almonds into every bite. A cozy treat worth baking again and again.
Ingredients
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Light Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Salt
- 3/4 cup Semisweet Chocolate Chunks
- 1/2 cup Roasted Almonds, Chopped
- 1 cup Mini Marshmallows
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar until creamy. Mix in the egg and vanilla until smooth.
- Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix just until combined.
- Fold the chocolate chunks, almonds, and half of the mini marshmallows into the dough. Divide the dough into 12 portions and arrange them at least 2 inches apart on the baking sheets.
- Bake for 8 minutes, then press the remaining marshmallows onto the tops of the cookies. Continue baking for 3 to 4 minutes, until the edges are set and the marshmallows are puffed.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack. The centers will remain soft and fudgy as they cool.
Nutrition
Serving: 1servingCalories: 245kcalCarbohydrates: 31gProtein: 4gFat: 12g