Rocky Road Stuffed Marshmallow Cookies – Your New Favorite Treat

If you love the combination of chocolate, marshmallows, and nuts, these Rocky Road Stuffed Marshmallow Cookies are about to become your new favorite dessert. Imagine biting into a chewy, rich chocolate cookie only to find a gooey marshmallow center surrounded by crunchy nuts and melty chocolate chunks. These cookies are a showstopper for parties, bake sales, or just a cozy night in!

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Filling:

• 12 large marshmallows (cut in half, or use mini marshmallows)
• 1 cup semi-sweet chocolate chunks or chips
• 1/2 cup chopped almonds or walnuts

For the Topping (Optional):

• Drizzle of melted chocolate
• Extra chopped nuts for garnish

Equipment Needed

• Baking sheets
• Parchment paper
• Mixing bowls
• Electric mixer (optional)

Instructions

1. Prepare the Cookie Dough:
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.

2. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place a marshmallow half (or a few mini marshmallows), a few chocolate chunks, and a few nuts in the center. Take another tablespoon of dough, flatten it, and place it over the filling. Seal the edges, rolling the dough gently into a ball to encase the filling completely.

Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.

3. Bake the Cookies:
Bake for 10-12 minutes, or until the edges are set but the centers look slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

4. Add the Finishing Touches:
If desired, drizzle the cooled cookies with melted chocolate and sprinkle with additional chopped nuts for a beautiful and indulgent finish.

Tips for Success

• Chilling the dough is crucial to prevent the cookies from spreading too much while baking.
• Use quality chocolate for the best flavor. Semi-sweet or dark chocolate pairs perfectly with the sweetness of the marshmallows.
• If the marshmallow oozes out while baking, don’t worry—it adds to the rustic charm and gooey texture!

These Rocky Road Stuffed Marshmallow Cookies are the ultimate treat for chocolate and marshmallow lovers. Each bite is filled with gooey, nutty, and chocolaty goodness, making them perfect for any occasion. Bake a batch today and watch them disappear—your family and friends will be begging for more!

Rocky Road Stuffed Marshmallow Cookies - Your New Favorite Treat

Indulge in these decadent Rocky Road Stuffed Marshmallow Cookies—chewy chocolate cookies filled with gooey marshmallows, nuts, and chocolate chunks. Perfect for any sweet tooth!

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Equipment

• Baking sheets
• Parchment paper
• Mixing bowls
• Electric mixer (optional)

Ingredients

  

• For the Cookies:
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• For the Filling:
• 12 large marshmallows cut in half, or use mini marshmallows
• 1 cup semi-sweet chocolate chunks or chips
• 1/2 cup chopped almonds or walnuts
• For the Topping Optional:
• Drizzle of melted chocolate
• Extra chopped nuts for garnish

Instructions

 

• Prepare the Cookie Dough:
• In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
• Assemble the Cookies:
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place a marshmallow half (or a few mini marshmallows), a few chocolate chunks, and a few nuts in the center. Take another tablespoon of dough, flatten it, and place it over the filling. Seal the edges, rolling the dough gently into a ball to encase the filling completely.
• Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
• Bake the Cookies:
• Bake for 10-12 minutes, or until the edges are set but the centers look slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
• Add the Finishing Touches:
• If desired, drizzle the cooled cookies with melted chocolate and sprinkle with additional chopped nuts for a beautiful and indulgent finish.