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–+ servings

Rocky Road Cookies

Deliciously soft and chewy Rocky Road Cookies filled with chocolate chips, marshmallows, and nuts, perfect for brightening any day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened I usually get the big block because I can never have too much butter in my fridge, right?
  • 1 cup brown sugar, packed Dark brown gives that rich flavour I adore, but light brown works too if you’re running low.
  • 1 cup granulated sugar For that perfect contrast, sweetness-wise.
  • 2 large eggs Free-range if you can swing it; they just taste better.
  • 2 teaspoons vanilla extract Trust me, splurge a little because vanilla is key here.
  • 3 cups all-purpose flour If you’re low on flour, consider using plain flour with a splash of baking powder for a fluffier cookie!
  • 1.5 teaspoons baking soda This is what gives the cookies that perfect lift, so don’t skip this.
  • 1 teaspoon salt Do it! It brings out the flavour of the chocolate.
Mix-ins
  • 2 cups chocolate chips A mix of dark and semi-sweet is ideal.
  • 1 cup mini marshmallows Because they’re cute, and who doesn’t love marshmallows?
  • 1 cup chopped nuts I go for walnuts, but almonds or macadamia nuts could be brilliant too.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients into the creamed mixture until just combined.
  6. Fold in the chocolate chips, mini marshmallows, and nuts until well-distributed.
  7. Using your ice cream scoop, drop heaping tablespoons of cookie dough onto parchment-lined baking sheets.
Baking
  1. Bake in your preheated oven for 10-12 minutes, or until the edges are golden brown but the centres still look soft.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 12g

Notes

Don't fret if you only have semi-sweet chocolate chips; it’s absolutely okay! A good ice cream scoop is fantastic for portion control. Prepare for kid emergencies while baking.
Tried this recipe?Let us know how it was!