Rocky Road Cookies Recipe
These chewy Rocky Road Cookies are soft, fudgy, and packed with marshmallows, amonds, and chocolate chips! These are an easy crowd-pleasing cookie recipe.
Servings: 36 cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups mini semi-sweet chocolate chips, divided
- 1 cup almonds, roughly chopped
- 1 ½ cups mini marshmallows
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or silpat and set it aside.
- In a large mixing bowl, beat butter with both sugars until light and fluffy (2-3 minutes). Add in eggs and vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Beat just until dough comes together. Add in 1 1/4 cup of mini morsels, almonds, and the mini marshmallows.
- Using a 2 Tablespoon cookie scoop, drop dough onto prepared cookie sheet. Sprinkle top with some of the reserved mini chocolate chips.
- Bake cookies for about 11-13 minutes. Remove from oven and cool on baking sheet for 5-10 minutes before removing and cooling completely on a wire cooling rack.
Notes
- Give the whole almonds a rough chop before adding to cookie dough. I prefer these to the sliced almonds, but you can use them if you like.
- Store cookies in an airtight container for up to one week.
- Freeze cookies in a freezer safe container for up to 3 months.
- See blog post for more recipe tips, tricks, and photos.
Nutrition
Serving: 1cookie | Calories: 176kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 104mg | Potassium: 104mg | Fiber: 2g | Sugar: 14g | Vitamin A: 176IU | Calcium: 18mg | Iron: 1mg
