cookies are a fun and delicious twist on the classic rocky road treat, combining gooey marshmallows, crunchy nuts, and rich chocolate in every bite. Perfect for satisfying your sweet tooth with a chewy, chocolaty snack!
Prep Time15 min
Cook Time10 min
Total Time25 min
Difficulty
Easy
Pro Cooking Tips
Use fresh marshmallows for the best gooey texture.
Chill the dough before baking to help the cookies keep their shape.
Keep an eye on baking time to avoid over-browning the edges.
Ingredients
0/9
Why This Recipe Is So Easy To Love
These cookies combine the classic flavors of chocolate, marshmallow, and nuts in one bite. They offer a delightful mix of chewy and crunchy textures that make every mouthful enjoyable. Perfect for anyone who loves a sweet treat with a nostalgic twist.
Step 1
Lightly heat your oven to 375°F (190°C). In a bowl, cream together the brown sugar and butter until smooth and fluffy. Beat in the egg until everything is well combined. Then, stir in the flour, half of the chopped chocolate, cocoa powder, and baking powder until the dough comes together.
Step 2
Spoon out the dough onto a baking sheet, giving each cookie enough space to spread out a bit. Press them down gently to flatten slightly. Pop them in the oven and bake until the edges look set but the centers are still a little soft, about 5 minutes.
Step 3
Take the cookies out, then press the remaining chopped chocolate and the mini marshmallows onto the tops. Return them to the oven and bake just a little longer, around 5 more minutes, until the tops are set but watch closely so the marshmallows don’t burn. Let them cool slightly before digging in!
214
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Best Pairings For This Dish
Serve these cookies with a cold glass of milk or a warm cup of coffee or hot chocolate. They also make a fun dessert addition to parties or holiday gatherings. For extra indulgence, try topping them with a drizzle of melted chocolate.
Storing This Dish
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies in a sealed bag for up to 3 months.
Frequently Asked Questions
Can I use regular-sized marshmallows instead of mini ones?
Yes, but chop regular marshmallows into smaller pieces so they melt evenly and fit well on the cookies.
How do I store these cookies to keep them fresh?
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Can I substitute the butter with margarine or oil?
Margarine can be used, but oil is not recommended as it may change the texture of the cookies.
Why are the cookies soft in the center after baking?
The cookies are meant to be slightly soft in the center for a chewy texture; they will firm up as they cool.
Can I use all dark chocolate or all white chocolate instead of both?
Yes, you can use just one type of chocolate based on your preference.
What’s the best way to chop the chocolate for this recipe?
Use a sharp knife to chop the chocolate into small, even pieces to help them melt and distribute evenly.
Can I make the dough ahead of time and bake later?
Yes, you can refrigerate the dough for up to 24 hours before baking.
Is it okay to lower the oven temperature if my cookies brown too quickly?
Yes, reduce to 350°F (175°C) and adjust baking time accordingly to prevent burning.
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