Rocky Road Cookies

Chocolate cookie topped with marshmallows and nuts.

Big, soft, and chewy chocolate cookies packed with chocolate chips, chopped nuts, and gooey marshmallows. This is the cookie for rocky road lovers.

Course Dessert

Cuisine Dessert

Prep Time 20

Cook Time 10

Total Time 30

Servings - 9 large cookies

Calories 382kcal

Author Allison - Celebrating Sweets

Ingredients

½ cup unsalted butter slightly softened, but still cool
⅔ cup light brown sugar make sure it's fresh and soft
⅓ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
⅓ cup unsweetened cocoa
1 cup plus 2 tablespoons all purpose flour*
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cornstarch
⅔ cup chocolate chips
⅓ cup chopped roasted salted almonds or peanuts
8-9 large marshmallows
¼ cup (approximately) additional chocolate chips and nuts for topping the cookies

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugars for a minute or two, until light and creamy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
In a separate bowl, combine the cocoa, flour, baking soda, salt and cornstarch. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until combined. Add ⅔ cup chocolate chips and ⅓ cup chopped nuts. Stir until combined.
Scoop the dough into 3-tablespoon (2oz) portions. Flatten a dough ball in your palm, place a marshmallow in the center and bring the dough up and around the marshmallow. Leave a small amount of marshmallow peaking out the top. Note: The dough will be a bit sticky, if it is really soft and you're having trouble working with it, place the dough in the refrigerator for 30 minutes to an hour.
Place the dough balls a couple inches apart on parchment lined baking sheets. Bake for 10-12 minutes. The cookies will have spread and the marshmallow will be soft. The cookies should still look soft and slightly underbaked, they will firm up as they cool. As soon as you remove them from the oven, place the baking sheets on wire racks and immediately proceed with shaping and garnishing the cookies.
To get perfectly round cookies:
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.
Garnish:
Sprinkle chocolate chips and chopped nuts on top of the cookies. The sticky marshmallows and the heat from the cookies will help the garnishes stick. Allow the cookies to cool completely.

Notes

*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife.

Nutrition