Rocky Road Cookies Recipe
Servings: 12 cookies
Calories: 255kcal
These soft and fudgy rocky road cookies are loaded with gooey marshmallows, crunchy walnuts, and melty chocolate chips!
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Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
- Baking Sheet
- 1-Tablespoon Cookie Portion Scoop (optional)
Ingredients
- ½ cup salted butter room temperature (1 stick)
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract optional
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder *
- ½ teaspoon baking soda
- ½ cup semisweet chocolate chips **
- ½ cup chopped walnuts ***
- ½ cup mini marshmallows ****
Instructions
- In a mixing bowl, using a hand or stand mixer, cream together the butter and sugars until light and fluffy, about 2-3 minutes.½ cup salted butter, ½ cup granulated sugar, ⅓ cup brown sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda.1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda
- Add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the semi-sweet chocolate chips, chopped walnuts, and mini marshmallows.½ cup semisweet chocolate chips, ½ cup chopped walnuts, ½ cup mini marshmallows
- Wrap the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 2 days.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
*It is best to use natural unsweetened cocoa powder for this recipe, as Dutch-processed cocoa powder would require the addition of baking powder due to its acidity level.
**You can experiment with different types of chocolate chips or chunks, such as dark chocolate, milk chocolate, or white chocolate, to create your desired flavor profile.
***You can replace the walnuts with your favorite nuts, such as almonds or pecans, or omit them entirely if you have nut allergies or prefer nut-free cookies.
****You can use regular-sized marshmallows, but you'll need to chop them into smaller pieces to ensure they're evenly distributed throughout the cookie dough.
Tips:
- Use the spoon-and-level method to measure both the flour and the cocoa powder so that your cookies don't turn out dry and dense.
- Don't overmix the cookie dough; otherwise, the cookies will turn out tough.
- For extra depth, toast the nuts at 350°F for 5-7 minutes before folding them into the dough.
- Gently fold in the mix-ins using a rubber spatula to avoid breaking them up or overmixing the dough.
- Don't skip chilling the dough, or your cookies will spread and turn out thin.
- To prevent the marshmallows from spilling out, make sure they're fully covered with cookie dough before baking.
- Take care not to overbake the cookies. The edges should be set, but the centers will still be soft. They will continue to firm up as they cool.
- Let the cookies cool for a few minutes on the baking sheet before moving them to a cooling rack. This gives the centers time to set so the cookies won't fall apart.
Nutrition
Serving: 1cookie | Calories: 255kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 128mg | Fiber: 2g | Sugar: 18g | Vitamin A: 264IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 2mg