Rocky Road Cookies
Soft and chewy rocky road cookies are made with pudding to keep them soft and the toasted marshmallow instantly transports you to campfires with friends.
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Servings: 24
INGREDIENTS
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips plus more for topping
- ½ cup chopped roasted almonds plus extra for topping
- 1/2 cup marshmallow fluff (creme)
- Mini marshmallows for topping
INSTRUCTIONS
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt.2¼ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl with an electric mixer, or stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, white sugar, and peanut butter for 2-3 minutes. Do not skip this step.1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Add the eggs, vanilla pudding mix, and vanilla extract. Beat again for 1-2 minutes, until it’s light and fluffy. Stop to scrape down the bottom and sides of the bowl as needed.3.4 ounces vanilla instant pudding mix, 2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and mix the cookie dough on medium-low speed until combined, scraping down the bowl as needed.
- Stir in the chocolate chips and chopped nuts using a rubber spatula.1 cup semi-sweet chocolate chips, ½ cup chopped roasted almonds
- Use a heaping medium cookie scoop (2 Tablespoons) to scoop out the dough and place them on the parchment lined baking sheet. You should have about 32 pieces of cookie dough. You’ll press them together so you need to end up with an even amount of cookie dough balls.
- Press a small indent into the center of half of the cookies using the back of a spoon or teaspoon. Fill them with a heaping teaspoon of marshmallow creme. Run the spoon under hot or spray with nonstick spray to help the marshmallow easily come off the spoon.1/2 cup marshmallow fluff (creme)
- Place the other half of the cookie dough on top of the marshmallow and press down, pinching the seems. Roll the cookie dough into large balls. I like to have some of the marshmallow seeping out of the top of the cookie dough because it gives you the lines of marshmallow cream on the top of the baked cookies.
- Arrange 4-6 cookie dough balls on the second baking sheet, 2-3 inches apart. Bake for 9-11 minutes, until the edges and tops of just set. If some of the edges of the cookies spread due to the marshmallow, swirl a wide-mouth cup or large cookie/biscuit cutter around the cookie to re-shape it when it’s hot.
- Immediately press extra chocolate chips, nuts, and mini marshmallows into the tops of the cookies. To toast the tops, use a kitchen torch on the lowest setting to to toast the marshmallows.
- Allow them to cool on the cookie sheet for 2-3 minutes then transfer to a rack to cool completely. Enjoy warm or allow the cookies and chocolate chips to set before stacking and storing.
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