Chocolate Rocky Road Cookies

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Chocolate Rocky Road Cookies

These Chocolate Rocky Road Cookies feature a chocolate dough and a gooey marshmallow center, with plenty of almonds and chocolate chips.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 264kcal

Author: Judy Wilson

Ingredients

1 cup unsalted butter, melted (Give butter time to cool after melting, so it is not hot, or it will cook the eggs while mixing.)
1 cup brown sugar (I used light brown sugar.)
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour (I also tested this recipe with bread flour, and it worked fine.)
1 teaspoon baking soda
½ cup cocoa powder
1 teaspoon salt
1 cup almonds, chopped
1 cup semi-sweet chocolate chips
12 large marshmallows (cut in half)
extra chopped almonds and mini chocolate chips (optional)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl using a hand mixer or a stand mixer, mix the butter and sugar on a medium speed until well combined.
Add the eggs and vanilla, combine until the eggs are completely mixed in (about 30-45 seconds – the batter will thicken and appear lighter).
In a separate mixing bowl, combine the flour, baking soda, cocoa powder, and salt. Then add to the egg mixture and stir with a spoon or paddle attachment until the dough forms. Mix in the chopped almonds and chocolate chips.
Roll dough into balls (about 2-3 tablespoons of dough per cookie). Flatten each ball and add a marshmallow half to the center. Then push up the edges of the dough around the marshmallow so that it surrounds it.
Optional: In a small bowl, combine extra chopped almonds and mini chocolate chips. Gently press the top of each ball of dough in the almond-chocolate chip mix (they should stick to the dough but not to the marshmallow), then place them on the prepared baking sheet.
Bake for 8-12 minutes, or until the tops of the marshmallows are slightly browned and the cookie has a crackly baked appearance (cookies will be soft but will firm once cooled slightly). Allow cookies to cool slightly before transferring to a cooling rack. Serve warm.

Notes

Store baked cookies in an airtight container for up to 3 days.

Store cookie dough in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

I love the look of the big toasted marshmallow, but you can also use mini marshmallows and place them on top of each ball of dough (about three marshmallows per cookie). You can even use marshmallow fluff by making an indent in each cookie and putting a tablespoon of fluff on each cookie, although the marshmallow fluff does not have the same texture as regular marshmallows.

To make cookies extra moist, add an extra 1-2 egg yolks when mixing in the eggs.

Cookies will be very soft when they come out of the oven, but will firm up slightly as they cool. I always like to underbake my cookies slightly to keep them gooey!

Nutrition