Rocky Road Cookies
Delightful cookies combining the crunch of nuts, the sweetness of marshmallows, and rich chocolate flavor, perfect for satisfying your sweet tooth.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon into the measuring cup for accuracy.
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (almonds or walnuts) Substitute with other nuts or omit if preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture, mixing well to combine.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips, mini marshmallows, and chopped nuts until evenly distributed throughout the dough.
Baking
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are set, with slightly underbaked centers.
- Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Chill the dough for 30 minutes before baking to prevent spreading. These cookies can be decorated or served with ice cream.