Description
Delight in these chewy and chocolatey Rocky Road Cookies, packed with semi-sweet chocolate chips, mini marshmallows, and crunchy nuts. Perfectly balanced with rich cocoa powder and a hint of vanilla, these cookies offer a festive combination of textures and flavors ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 3 minutes, incorporating air to produce tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to add aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder to evenly distribute the leavening agents and cocoa.
- Mix Dry with Wet: Gradually add the dry flour mixture to the wet ingredients, beating just until combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped walnuts or pecans, ensuring they are evenly distributed without breaking the marshmallows.
- Portion Dough: Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set and cookies look slightly firm, while centers remain soft to maintain chewiness.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes to firm up. Then transfer to a wire rack to cool completely before serving or storing.
Notes
- Room temperature butter is essential for proper creaming and cookie texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Spacing dough mounds properly prevents cookies from merging during baking.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
