Soft and chewy Rocky Road Cookies are rich chocolate cookies packed with gooey melted marshmallows and toasted crunchy almonds. The classic flavor combination in a cookie!
Preheat oven to 325° F. Line two cookie sheets with parchment paper or a silicone baking mat .
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
1 cup All-purpose flour, ½ cup unsweetened cocoa powder, ½ tsp baking soda, ½ tsp salt
In a small heatproof (glass) bowl, melt the chocolate chips with the butter in the microwave in 30-second increments, stirring between each.
½ cup chocolate chips, 1/2 cup unsalted butter
Transfer the chocolate and butter mixture to a large bowl, and add the sugar, eggs, and vanilla. Mix with a sturdy fork, a hand mixer, or a stand mixer until well combined. Slowly mix in the flour mixture until just combined. Fold in the mini chocolate chips, the 1 cup of marshmallows, and the chopped almonds.
1 cup granulated white sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup mini chocolate chips, 1 cup mini marshmallows, 1 cup toasted slivered almonds
Refrigerate the dough for at least 30 minutes to an hour, until slightly firm. Using a 1 ½ tablespoon cookie scoop, make balls of dough, roll the dough to make compact balls, and place them on the lined cookie sheet, leaving a couple of inches of space between each one. Stick 2 to 3 mini marshmallows in each raw cookie, pressing down lightly.
Bake about 15 minutes, or until the cookies are slightly puffy in the center but crispy around the edges, and the marshmallows have turned golden and melty. Carefully pull the cookies out of the oven, and let cool on the baking sheet for a few minutes to harden. Transfer to wire rack and let cool completely. Devour.
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Notes
Makes about 25-30 cookiesIf the almonds aren’t already toasted, you’ll want to do that first. Place them on a baking sheet lined with parchment paper, and place them in a preheated 350° F oven for about 5 minutes. Give them a stir, and place them back in the oven for another 3-5 minutes until they are golden brown and fragrant.Be sure to keep an eye on them as they toast. They can go from raw to burned in no time flat.Let the almonds cool, and give them a rough chop.