Description
Indulge in these delightful Rocky Road Chocolate Fudge Cookies that combine gooey chocolate fudge, crunchy nuts, and fluffy marshmallows for a nostalgic treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup chopped nuts (walnuts or almonds)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix it into the creamed butter mixture.
- Fold in chocolate chips, mini marshmallows, and chopped nuts.
- Drop tablespoonfuls of cookie dough onto the baking sheet, leaving space between.
- Bake for 10-12 minutes until edges are set and centers are slightly soft.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 5 days or refrigerate for a week. They can also be frozen for up to 3 months.