Rocky Road Cookies
Chocolate, almonds and marshmallow... the perfect flavor trifecta in a chewy cookie!
Servings: 24
Ingredients
- 3/4 cup of butter, room temperature
- 1 large egg
- 1 egg yolk
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar, packed
- 1 2/3 cups of all purpose flour
- 1/3 cup of natural unsweetened cocoa powder
- 1 teaspoon of espresso powder
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 4 ounces of almonds, chopped
- 3/4 cup of milk chocolate chips
- 6 ounces of marshmallow fluff
Instructions
- Combine 3/4 cup of room temperature butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar in a large bowl and use an electric hand mixer to blend until creamy
- Add 1 large egg, 1 egg yolk and 1 teaspoon of vanilla extract and blend until light and fluffy
- Add 1/3 cup of natural unsweetened cocoa powder, 1 teaspoon of espresso powder, 3/4 teaspoon of baking soda and 1/2 teaspoon of salt and mix on slow speed until just combined
- Add 1 2/3 cups of all purpose flour and mix until just combined using a silicone spatula
- Gently fold in 4 ounces of chopped almonds and 3/4 cup of milk chocolate chips until evenly distributed
- Swirl some of the marshmallow fluff into a portion of the cookie down leaving visible swirls throughout
- Scoop heaping tablespoons of cookie dough onto parchment lined or non-stick baking sheets
- Transfer the cookie dough balls into the freezer for 10 minutes to allow the marshmallow fluff to set
- Preheat your oven to 350 degrees
- Bake the chilled dough balls several inches apart for 10-11 minutes
- Transfer the baking sheets onto cooling racks to allow the cookies time to set before transferring them directly onto the cooling racks
- Swirl the warm cookies inside of a large round dough cutter to round them out if desired
- Enjoy
- Store leftovers in an airtight container at room temperature