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Rocky Road Cookies
Inspired by that classic ice cream flavor, these irresistible rocky road cookies have a rich chocolate cookie dough base, gooey marshmallows and crunchy nuts almonds and walnuts. The cookies are slightly crisp on the edges and soft, almost fudgy in the middle. They stay soft and chewy for quite a while so you can enjoy them endlessly!
Ingredients
- 1 cup plus 3 tbsp (168g) all-purpose flour
- ⅓ cup (28g) cocoa powder (I prefer this Dutch cocoa or this one)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) salted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 2 teaspoon (10ml) milk
- 1 cup (142g) coarsely chopped dark chocolate, plus extra for topping
- ⅓ cup (45g) mixed chopped nuts (walnuts and almonds), plus extra for topping
- ¾ cup (40g) mini marshmallows, plus extra for topping
Instructions
- Combine flour, cocoa powder*, baking soda and salt in a medium bowl and whisk to blend evenly. *NOTE: if your cocoa powder is lumpy, I recommend sifting it in.
- Combine softened butter with brown sugar, granulated sugar and vanilla extract in a large bowl or the bowl of a stand mixer. Mix by hand using the "creaming method" with a wide rubber spatula to smear the butter and sugar together and mix vigorously until smooth, slightly fluffed and lightened in color just slightly. You can also use a handheld mixer. If you use a stand mixer, secure the paddle attachment and mix on medium-low speed for 1-2 minutes. It should look more like a paste or damp sand rather than a very pale aerated mixture. Stop to scrape down the sides of the bowl a few times during mixing.
- Add the egg and mix until well incorporated.
- Add dry ingredients and mix gently (on low speed if using a mixer) until it just begins to incorporate. Before all of the flour is absorbed, add the milk and continue mixing until combined. Fold in the chocolate chunks, nuts and marshmallows until they are evenly distributed, but do not over-mix. Cover the bowl and refrigerate for 1-2 hours (or freeze for 30 minutes).
- Preheat your oven to 350°F. Line 2 large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and release onto prepared baking sheets spacing them 2 inches apart. Do not flatten. Place a few extra chocolate chunks, nuts and marshmallows on top of each dough ball if desired. Place the tray in the fridge for 20 minutes until firm if you prefer extra thick cookies (this is optional). Bake for 9-11 minutes until puffed and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool completely on trays since they are delicate while warm from all the gooey marshmallow. While still warm though, you can use a round cookie cutter or the edges of a turner spatula to tuck in the wonky edges from the oozing marshmallow to shape the cookies into circles.
