Description
Rocky road cookies melt chocolate dreams into irresistible marshmallow-stuffed delights. Sweet indulgence meets classic comfort, promising pure bliss with each gooey, chocolatey bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup chopped walnuts or almonds
Sweeteners and Flavoring:
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
Binding and Leavening Agents:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mini marshmallows (for mixing)
- 1/2 large marshmallows, cut in half (or use marshmallow fluff)
Instructions
- Heat oven to 350F (175C) and line baking sheet with parchment paper for uniform preparation.
- Using electric mixer, cream butter with brown and white sugar until light and fluffy consistency develops.
- Gently incorporate eggs one at a time, ensuring complete blending after each addition, then mix in vanilla extract thoroughly.
- Sift together flour, cocoa powder, baking soda, and salt in separate mixing bowl to ensure even distribution.
- Gradually fold dry ingredients into butter mixture, stirring minimally to prevent over-mixing.
- Fold chocolate chips, chopped nuts, and miniature marshmallows into dough, distributing evenly throughout.
- Scoop approximately two tablespoons of dough, creating a flat circular base.
- Place half a large marshmallow precisely in center of dough disc.
- Create complementary dough disc, carefully layering over marshmallow and pinching edges to completely encase filling.
- Arrange cookie dough spheres on prepared baking sheet, maintaining consistent spacing between each.
- Bake for 10-12 minutes, watching for defined edges while maintaining soft, gooey center texture.
- Remove from oven and allow cookies to rest on baking sheet for several minutes before transferring to wire cooling rack.
Notes
- Ensure butter is at room temperature for smooth, even creaming that creates a perfect cookie texture.
- Slightly underbake cookies to maintain a gooey, soft center that melts in your mouth with marshmallow goodness.
- Chill dough for 30 minutes before shaping to prevent spreading and help cookies hold their stuffed shape during baking.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cookie removal without breaking delicate marshmallow centers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg