Description
Delight in these classic Rocky Road Cookies, packed with rich cocoa, melty chocolate chips, fluffy mini marshmallows, and crunchy sliced almonds for a perfect balance of textures and flavors. These soft and chewy treats are easy to prepare and ideal for sharing or satisfying your sweet tooth anytime.
Ingredients
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 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Melt butter: Place butter in a large microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk until fully melted and smooth.
- Mix sugars and wet ingredients: Add brown sugar and granulated sugar to the melted butter; stir until well combined. Then add vanilla extract and the egg, mixing until fully incorporated.
- Add dry ingredients: Sift or stir the flour to prevent packing, then add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Stir gently until just combined to form a soft, slightly sticky dough.
- Incorporate mix-ins: Fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds evenly through the dough.
- Portion dough: Use a medium cookie scoop or measure out about 1.5 tablespoons of dough per cookie. Place dough balls on the prepared baking sheets spaced 2 inches apart to allow spreading.
- Bake cookies: Bake in the preheated oven for 10 minutes until cookies are set but still puffy and slightly underbaked in the center. This ensures a soft and chewy texture.
- Cool cookies: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use salted butter for a slightly enhanced flavor, or unsalted butter if preferred; the salt amount in the recipe accounts for salted butter.
- Properly measure flour by sifting or stirring before measuring to avoid dry or crumbly cookies caused by overpacked flour.
- If measuring by weight is an option, weigh the flour for best results and more consistent cookie texture.
- Do not overbake; cookies will appear slightly underbaked in the middle but will firm up as they cool.
- For variation, substitute sliced almonds with chopped walnuts or pecans if desired.
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
