Description
Gooey Rocky Road Cookies combining chocolate, marshmallows, and almonds for a nostalgic treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1 cup unsalted butter, melted and cooled
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup mini marshmallows
- 6 oz bittersweet chocolate chips, divided
- 3/4 cup finely chopped roasted or raw almonds, divided
- 11 tsp Marshmallow Fluff, divided
Instructions
- Whisk together the flour, cocoa powder, and baking soda in a large bowl.
- In a medium bowl, combine melted butter, brown sugar, granulated sugar, and salt; stir until well mixed, whisk in the eggs until combined.
- Pour the butter mixture into the dry ingredients and mix gently until just combined.
- Fold in mini marshmallows, 5 ounces of chocolate, and 1/2 cup of chopped almonds.
- Scoop out about 22 balls of dough, make an indentation in each, and place 1/2 tsp of Marshmallow Fluff inside.
- Enclose the dough around the Fluff, topping each cookie with the remaining chocolate chips and 1/4 cup of almonds.
- Arrange the balls on baking sheets and freeze for 15 minutes.
- Preheat oven to 350°F (175°C) and bake for 12-14 minutes.
- Let cookies cool slightly before enjoying.
Notes
Store in an airtight container up to a week or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg