Rocky Road Cookies Recipe

Ingredients

• 1⅔ cups all-purpose flour ((200g))
• ½ cup cocoa powder ((50g))
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter (softened (168g))
• ¾ cup light brown sugar ((165g))
• ⅓ cup granulated sugar ((66g))
• 1 large egg (room temperature)
• 2 teaspoons vanilla extract
• 1 cup mini marshmallows (divided (56g))
• ¾ cup semi-sweet chocolate chips ((135g))
• ½ cup almonds (chopped (75g))

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   In a medium mixing bowl, whisk to combine the flour, cocoa powder, baking soda and salt.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld electric mixer), cream the butter, light brown sugar, and granulated sugars on medium speed for about 3 minutes until lightened in color and fluffy.

4. 4

   Add the egg and vanilla and mix for 30 seconds, just until combined.

5. 5

   Add the flour mixture in three parts, mixing on low speed just until combined between each addition. WIth a spatula, fold in ¾ cup of the marshmallows (40g), the chocolate chips and almonds.

6. 6

   Scoop 1½ tablespoon-sized cookies (about 32g each) with a triggered cookie scoop or two spoons, onto parchment lined baking sheets, leaving about 2 inches of space between each cookie. Gently press 2 to 3 of the remaining ¼ cup of marshmallows (16g) into the top of each cookie.

7. 7

   Bake for 8 to 10 minutes or until the edges are set and the tops appear dry. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.