0 from 3 votes
Rocky Road Cookies Recipe
Rocky Road Cookies with gooey marshmallows, melty chocolate chips, and crunchy nuts are about to be your new favorite treat!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 28 cookies
Calories: 157 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1⅔ cups all-purpose flour (200g)
- ½ cup cocoa powder (50g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened (168g)
- ¾ cup light brown sugar (165g)
- ⅓ cup granulated sugar (66g)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows divided (56g)
- ¾ cup semi-sweet chocolate chips (135g)
- ½ cup almonds chopped (75g)
Instructions
- Preheat the oven to 350°F.
- In a medium mixing bowl, whisk to combine the flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld electric mixer), cream the butter, light brown sugar, and granulated sugars on medium speed for about 3 minutes until lightened in color and fluffy.
- Add the egg and vanilla and mix for 30 seconds, just until combined.
- Add the flour mixture in three parts, mixing on low speed just until combined between each addition. WIth a spatula, fold in ¾ cup of the marshmallows (40g), the chocolate chips and almonds.
- Scoop 1½ tablespoon-sized cookies (about 32g each) with a triggered cookie scoop or two spoons, onto parchment lined baking sheets, leaving about 2 inches of space between each cookie. Gently press 2 to 3 of the remaining ¼ cup of marshmallows (16g) into the top of each cookie.
- Bake for 8 to 10 minutes or until the edges are set and the tops appear dry. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Cup of Yum
Notes
- Weigh the flour: To avoid using too much flour, weigh it using a kitchen scale. If you don't have one, avoid overpacking your measuring cup by fluffing the flour in its container, spooning it into your measuring cup, and using a knife to level off the top.
- Use room temperature ingredients: Set the egg and butter out in advance so they are not too cold when you start working on the cookies. Learn how to soften butter quickly with my easy tutorial if you forget. And you can soak the whole egg in warm tap water for 5 minutes to warm it up fast.
- Best nuts to use: You can use any type of almonds: sliced, roasted and salted, slivered, etc. You can also use roasted and salted peanuts, cashews, pecans, or walnuts in place of the almonds.
- Don't over-mix the cookie dough, as it will over-develop the gluten and make the cookies tough.
- Add flaky sea salt: I love to top each chewy chocolate cookie with flaky sea salt right after baking. It brings out the flavors so well!
Nutrition Information
Calories
157kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
88mg
(4%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
164IU
(3%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 157
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 88mg | 4% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 164IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.