Rocky Road Cookies
Chocolate lovers, this one’s for you. These rocky road cookies are intensely fudgy. Packed with marshmallows, nuts and chocolate, this 30-minute recipe is here to satisfy all of your cravings.
A couple quick tips from recipe developer Erin McDowell: “It can be difficult to determine when chocolate cookies are done, but err on the side of underbaking them so they stay chewy and soft,” she says. “If you can plan ahead, it’s ideal to lay the marshmallows on a baking sheet to dry out for 24 hours before you bake the cookies. Dry marshmallows keep their shape better during baking.”
The crunchy marshmallow bits around the edge of each molten cookie make it practically impossible to have just one. We apologize in advance.
1 cup (226g) unsalted butter, at room temperature
1 cup (198g) granulated sugar
¾ cup (160g) light brown sugar
2 large (113g) eggs
2 teaspoons pure vanilla extract
2¼ cups (271g) all-purpose flour
⅔ cup (57g) cocoa powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 cup (170g) chocolate chunks
1¼ cups (60g) mini marshmallows
1 cup (170g) chopped pecans
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes.
3. Add the eggs one at a time, mixing until well combined and scraping the bowl well after each addition. Add the vanilla and mix to combine.
4. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt to combine. Add the flour mixture to the bowl of the mixer and mix to incorporate. Add the chocolate chunks, marshmallows and pecans, and mix until uniformly combined.
5. Scoop the dough into ¼-cup-size balls onto the prepared baking sheets, staggering them to allow room to spread. Press the cookies flat (about 1 inch thick) with your fingers. Bake until the cookies are just set in the center, 12 to 15 minutes. Transfer to a cooling rack to cool completely.