Easy Rocky Road Cookies
Delightful chocolate cookies with marshmallows and nuts, offering a satisfying crunch and chewy texture, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1.5 cups brown sugar
- 2 large eggs Can substitute with mashed bananas or applesauce for an egg-free option.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can experiment with gluten-free flour blends.
- 0.5 cup unsweetened cocoa powder Can increase for a richer chocolate flavor.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips Can mix with dark chocolate for complexity.
- 1 cup mini marshmallows
- 1 cup chopped nuts (such as almonds or walnuts) Consider toasting them for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, combine flour, cocoa powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until blended.
- Fold in chocolate chips, mini marshmallows, and chopped nuts until evenly distributed.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are firm but centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For serving, stack cookies in a clear bag tied with a ribbon or serve with ice cream. Store cookies in an airtight container for up to one week at room temperature, or freeze for up to three months.