Description
These Rocky Road Cookies are rich, gooey, and packed with chocolate chips, mini marshmallows, and crunchy walnuts. With a unique twist of stuffing marshmallows in the center, they offer a delightful soft and chewy texture combined with a nutty crunch, perfect for chocolate lovers looking for an irresistible treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached flour
- 1 (3.9 oz) instant chocolate pudding mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 1 cup mini semi-sweet chocolate chips
- 2 cups mini marshmallows, divided
- 1 cup chopped walnuts, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly to combine all ingredients evenly.
- Combine Dry Ingredients: Stir in the flour, instant chocolate pudding mix, baking soda, and salt until just combined to form the cookie dough base.
- Fold in Mix-Ins: Gently fold in 1 cup of mini semi-sweet chocolate chips, 1/2 cup of chopped walnuts, and 1/2 cup of mini marshmallows for added texture and flavor.
- Prepare Cookie Dough Balls: Use a 2 tablespoon cookie scoop or spoon to portion out dough balls. These will be stuffed with marshmallows to create a gooey center.
- Stuff with Marshmallows: Pinch each dough ball in half and place half on the baking sheet. Top with three mini marshmallows, then cover with the other half of the dough and seal around the marshmallows to encase them fully.
- Top with Walnuts: Once all dough balls are stuffed, sprinkle chopped walnuts on top of each cookie ball for a crunchy finish.
- Bake: Bake the cookies in the preheated oven for 10 minutes until edges are set and tops look firm.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 8 minutes to allow them to firm up, then transfer to a cooling rack to cool completely.
- Fix Marshmallow Spread (Optional): If the marshmallows spread too much during baking, immediately use a spoon to push the melted marshmallows back into the center of each cookie.
Notes
- Use room temperature butter for easier creaming and better cookie texture.
- Stuffing the cookies with marshmallows creates a gooey, molten center, so seal the dough well to prevent leaks.
- Mini marshmallows work best for stuffing and topping; large marshmallows may not melt evenly inside.
- Walnuts can be substituted with pecans or almonds according to preference.
- Allow cookies to cool slightly before handling to keep them intact.
