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Rocky Road Cookies


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 20 cookies 1x

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Description

These cookies all the perfect amounts of fudgy, to nutty, to creamy from the marshmallow topping. Dip one of these delicious Rocky Road Cookies into a tall glass of milk and you won’t be disappointed!


Ingredients

Scale
  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (16 tablespoons) butter, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips
  • 1 cup chopped nuts, such as walnuts or almonds
  • Mini marshmallows for topping, about 5 per cookie

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat the butter with the sugar and brown sugar until light and fluffy, about 3 minutes on medium speed. Reduce the speed to low and add in one egg at a time, making sure to scrape down the edges of the bowl in between each addition. Add in the vanilla extract.
  2. In a small bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture to the butter mixture until completely combined. Fold in the chocolate chips and nuts.
  3. Scoop rounded tablespoons of the cookie dough onto a non-greased cookie sheet. Spacing each one a couple inches apart. Bake the cookies for 5 minutes and then remove from the oven. Quickly top each cookie with about 5 mini marshmallows, and gently press them in to prevent from rolling off the cookie. Return the cookies back to the oven and bake for another 8-10 minutes or until the cookies are cooked through and the marshmallows are melted and slightly golden.
  4. Remove the cookies from the oven and transfer to a wire rack to cool. Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
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