ROCKY ROAD COOKIES

In Dessert 29 views

Loaded with marshmallows, nuts, and chocolate chips, these Rocky Road Cookies are soft and chewy and so much fun! Perfect for bake sales, cookie swaps, and dunking in a cup of milk!

I LOVE rough street, with every one of the marshmallows and nuts! Such countless great surfaces and flavors happening in the blend! Consistently I make rough street fudge and Grandma Nash’s toffee formula at Christmas and offer it with companions and neighbors. It’s a custom that I love and my family appreciates taking the plates of treats around to give out.

These rough street treats have that exemplary mix of chocolate, marshmallows, and almonds in treat structure, and what’s far better is that you can go from zero to treat in around 20 minutes!

No chilling is fundamental you actually get superbly rich, delicate chocolate treats that are chewy and fresh around the edges. In case you are searching for a treat to take to a Christmas treat trade, I’m quite sure this one would be a competitor!

Tips for Baking Rocky Road Cookies

  • Be sure to use parchment paper or a silicone mat on your baking sheet for these cookies. Sometimes the marshmallows in the dough will melt and stick to the pan, so it’s much easier to remove the cookies when they are baked on parchment paper.
  • You can use almonds or walnuts in rocky road cookies. I don’t think there is one right answer about whether rocky road uses one nut over the other. We like both, but I love the extra crunch of the almonds with the gooey-ness of the marshmallows.
  • Don’t skip adding the marshmallows on top. Not only does it make the cookies more attractive, but it really boosts the marshmallow element that is needed for rocky road and balances out the cookie. If you love marshmallows like we do, you might also want to try these S’mores Bars!
  • How to store: These cookies will keep on the counter in an airtight container for up to 5 days.
  • How to freeze cookies: Place in an airtight container in a single layer, then add a layer of parchment paper in between the layers. Stick them in the freezer for up to 1 month.
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Loaded with marshmallows, nuts, and chocolate chips, these Rocky Road Cookies are soft and chewy and so much fun! Perfect for bake sales, cookie swaps, and dunking in a cup of milk!

PREP TIME 10 mins
COOK TIME 10 mins
TOTAL TIME 20 mins
COURSE Dessert
CUISINE American
SERVINGS 24 cookies
CALORIES 219.14kcal

Ingredients

  • 2/3 cup salted butter, softened
  • 1 1/2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips plus more for the top of the cookies
  • 1 cup almonds, coarsely chopped plus more for the top of the cookies
  • 1 cup mini marshmallows plus more for the top of the cookies

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl of a stand mixer, cream butter and sugar together until light, about 3-4 minutes.
  3. Add eggs and vanilla and mix well.
  4. Add flour, cocoa powder, baking soda, and salt, mixing on medium-low speed until combined.
  5. Stir in chocolate chips, almonds, and marshmallows. Scoop balls of cookie dough onto the parchment-lined baking sheet using a medium cookie scoop.
  6. Bake for 9-11 minutes, until mostly set, but still underbaked in the middle. Remove from the oven and immediately place a few extra marshmallows on top of each cookie, along with a few extra chopped almonds and chocolate chips, if desired. Return to the oven and bake for 1 minute longer, until marshmallows have puffed slightly.
  7. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Store in an airtight container on the counter for up to 5 days.
READ MORE  BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Notes

  • Walnuts can be used instead of almonds.
  • For more uniform cookies, lightly roll each ball of dough between your palms before baking.

Nutrition

  • Calories: 219.14kcal
  • Carbohydrates: 27.13g
  • Protein: 3.33g
  • Fat: 11.53g
  • Saturated Fat: 5.34g
  • Cholesterol: 27.65mg
  • Sodium: 128.24mg
  • Potassium: 135.96mg
  • Fiber: 1.93g
  • Sugar: 17.63g
  • Vitamin A: 181.13IU
  • Calcium: 38.06mg
  • Iron: 1.39mg
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