You will note that we have a distinction up here now between Soft Rocky Road Cookies and Crispy Rocky Road Cookies! The family decided they wanted Rocky Road cookies again for Christmas, but this time they wanted a SOFT cookie, so here we go — soft cookie it is!
SOFT ROCKY ROAD COOKIES
Ingredients
1 1/2 C packed brown sugar
1 C cocoa powder (Hershey’s is marked GF)
2t baking soda
1/4 t salt (I just give it a few grinds from my salt grinder)
1 C butter (2 sticks), room temperature
4 eggs
2t vanilla extract
2/3 C chocolate chips (I used semi sweet mini chips)
2/3 C chopped nuts (I used walnuts)
2/3 C mini marshmallows
Preheat the oven to 350.
Mix your dry ingredients (down to salt) all together in a bowl, and stir until blended.
I didn’t have time to let the butter soften: this is what microwaves are for! Add vanilla extract and eggs to the butter, and whisk together.
Slowly add the dry ingredients, and stir together. A stand mixer might help you here, but I don’t have one! My arm was sore, whipping the lumps out.
Add chocolate chips, nuts and marshmallows, and fold in.
Use a cookie scoop or a spoon to DROP cookies onto a parchment-paper lined baking sheet. Press each cookie down slightly. (These are very much DROP cookies. Dough will be sticky!)
Alternatively, you can wait until you’ve dropped the cookies onto your parchment paper and press the marshmallows, chocolate chips, and nuts into the top.
Bake 7-10 minutes, adjusting as necessary for the size or your cookies. Let them rest on the cookie sheet five minutes, then move to a rack to finish cooling.
