Rocky Road Cookies
Serves 14
10 mins prep
10 mins cook
45 mins Chill Time
20 mins total
These rocky road cookies are thick, fudgy with crispy edges, and packed full of gooey marshmallows, chocolate, and almonds. They’re a one bowl recipe and whip up so fast! You don’t need any fancy mixers for this one - just a wire whisk will do thanks to the melted butter. If you’re like me and constantly forget to leave your butter out to soften, then this recipe is for you!
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Combine melted butter, sugars, and salt in a large bowl, whisk until smooth.
⅕ 1 melted butter⅕ ¾ brown sugar⅕ ½ granulated sugar⅕ ¼ sea saltAdd egg and vanilla and whisk (by hand or with a mixer) until thickens and falls off the whisk in ribbons.
⅕ 1 large egg⅕ 1 pure vanilla extractSift flour, cocoa, and baking soda into the bowl. Fold just until you stop seeing any ribbons of dry flour.
⅕ 1 all purpose flour⅕ ½ natural cocoa powder⅕ ½ baking sodaAdd ½ cup chopped chocolate (milk and dark), ¾ cup marshmallows, and ⅓ cup chopped almonds into the dough and fold.
⅕ 1 mini marshmallows⅕ 1 milk and dark chocolate⅕ ½ almondsLet the dough set in the freezer for 5 minutes so that it firms up enough to scoop.
Scoop or roll the dough into 14 equal balls and place onto a baking sheet. Top each dough ball with the rest of the chopped chocolate and almonds.
Chill the cookie dough balls in the refrigerator for at least 45 minutes or overnight. Preheat oven to 180°C (350°F).
Arrange cookie dough balls on a baking sheet lined with parchment paper with at least 3” in between each cookie.
Bake for 10-12 minutes or until the cookies are slightly set on the edges. If you like fudgy cookies, bake them for shorter and if you prefer crispier cookies, bake for longer.
Top the cookies with the rest of the marshmallows as soon as they come out of the oven. Push in any uneven edges with a spoon or shake a larger round cookie cutter (or bowl) over the cookie to even out the edges.
Let the cookies cool for 5 minutes before transferring onto a cooling rack. You can carefully broil the marshmallows with a kitchen torch to toast them gently. Do not torch them on parchment paper because it will burn. Sprinkle with flaky salt (optional).
⅕ ½ flaky salt
