Description
Delicious and chewy Rocky Road Cookies loaded with semisweet chocolate chips, mini marshmallows, and sliced almonds. These cookies have a rich cocoa flavor and a soft, slightly sticky texture with a delightful crunch from the almonds. Perfect for a sweet treat or sharing with friends and family.
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
Add-ins
- 1/2 cup semisweet chocolate chips
- 1 cup mini marshmallows, halved
- 1/4 cup sliced almonds
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Melt Butter: Microwave the butter in a large microwave-safe bowl for about 40 seconds until mostly melted. Whisk the butter until it is completely melted and smooth.
- Mix Sugars and Wet Ingredients: Add the brown sugar and granulated sugar to the melted butter and mix until well combined. Stir in the vanilla extract and the egg until fully incorporated.
- Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix the dough gently until just combined. The dough should be soft and a little sticky but not overly so.
- Fold in Add-ins: Stir in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds evenly into the dough.
- Scoop Dough: Using a medium cookie scoop or spoon, scoop out 1.5 tablespoons of dough per cookie. Place the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake the cookies for 10 minutes or until they are set and puffy but still look slightly underbaked in the center. This ensures a soft and chewy texture.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use salted butter, or if using unsalted butter, add a pinch more salt to enhance flavor.
- Measure flour carefully by sifting or stirring before scooping with a dry measuring cup to avoid packing flour, which can make cookies dry and crumbly.
- If possible, weigh flour using a kitchen scale for precise measurement.
- Cookies will look slightly underbaked in the center when done to ensure a chewy texture; they will firm up while cooling.
- You can substitute sliced almonds with other nuts like pecans or walnuts for a different texture and flavor.
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
