Rocky Road Cookies
User Reviews
5
Rocky Road Cookies
Description
Starting with melted butter mixed with brown and granulated sugars, the dough incorporates vanilla and an egg before adding flour, cocoa powder, baking soda, and salt. The dough is soft and slightly sticky, which contributes to the cookies' tender texture. Semisweet chocolate chips, halved mini marshmallows, and sliced almonds are folded in to provide bursts of sweetness and crunch throughout the cookie. Cookies are scooped and spaced on baking sheets and baked at 350°F for 7 to 10 minutes until set but still slightly puffy in the middle.
The combination of chocolate, nuts, and marshmallows reminiscent of classic rocky road dessert creates a cookie with varied texture and deep chocolate flavor balanced by the texture contrast of almonds and marshmallows. The use of melted and cooled butter helps with chewiness and spread.
Proper measuring of flour by sifting or weighing helps avoid dry, dense cookies. Salted or unsalted butter may be used based on preference. The cookies are suitable for sharing or enjoying as a sweet snack with varied texture and chocolate richness.
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 1 ⅓ cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup semisweet chocolate chips
- 1 cup mini marshmallow halved
- ¼ cup almonds sliced
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips, mini marshmallows, and sliced almonds.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- This recipe uses melted butter; salted or unsalted butter can be used per preference.
- Proper flour measurement by weighing or sifting before measuring helps avoid dense or crumbly dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 148kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 92mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 142IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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