Last year, during the first-ever Great Food Blogger Cookie Swap I received a lovely box of Rocky Road Cookies from Think Tran. Between my husband and I we gobbled these babies up and they never made it into my office to be shared! Those cookies have been in my thoughts lately, so I knew when I was baking for coworkers that I needed to finally make the recipe Tran made!
My husband is the worlds biggest chocolate chip cookie fan, so I wasn’t sure how he was going to react to these cookies (even though he ate them with no problem last year). He LOVED these cookies, of course he asked where the marshmallow was, and I had to explain that in the baking process the marshmallow melts into the cookie. The amount of slivered almonds is just right in this cookie.
Rocky Road CookiesPrint Rate
- 2 1/3 cups all-purpose flour sifted
- 3/4 tsp baking soda
- 1 tsp kosher salt
- 2 sticks salted butter softened
- 1 cup brown sugar lightly packed
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 heaping cup mini marshmallows
- 1/4 cup slivered almonds lightly toasted
- Preheat oven to 350 degrees.
- Combine flour, baking soda, and salt in a medium bowl and set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fairly smooth. Add both brown and white sugars, and beat until well combined (about 2 minutes until smooth and creamy). *Periodically, scrape down the sides of the bowl.
- Add the vanilla extract then the eggs one at a time, continue to scrape the bowl as necessary.
- Add the dry ingredients and mix on low speed to combine. Then, mix in the chocolate, almonds, followed by the marshmallows. Mix just enough to incorporate – do not over mix!
- Remove the bowl from the mixer and fold the dough with a spatula to be sure that the ingredients are evenly incorporated. Using a medium cookie scoop begin to scoop cookie dough on to baking trays (keeping them at least 2 inches a part). *I used my Silpat mat and parchment paper (no need to grease the pans either).
- *Make sure your oven racks are in the lower and upper thirds of the oven.
- Bake for 13.5 minutes. Let cool slightly on the cookie sheet (to firm up) about 5-10 minutes, then transfer to a wire rack to cool completely. Seal in airtight containers for up to 5 days.