Loaded Rocky Road Hanukkah Christmas (Print Version)

Chewy holiday cookies bursting with chocolate, marshmallows, nuts, and festive sprinkles for winter gatherings.

# Components:

01 - 2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon fine sea salt

05 - 1 cup unsalted butter, softened

06 - 1 cup light brown sugar, packed

07 - 1/2 cup granulated sugar

08 - 2 large eggs

09 - 1 1/2 teaspoons vanilla extract

10 - 1 1/2 cups semisweet chocolate chips

11 - 1 1/4 cups mini marshmallows

12 - 1 cup walnuts or pecans, chopped

13 - 1/2 cup festive holiday sprinkles

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.

02 - In a medium bowl, whisk flour, cocoa powder, baking soda, and sea salt until evenly blended.

03 - In a large bowl, cream unsalted butter, light brown sugar, and granulated sugar with an electric mixer or whisk until light and fluffy.

04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract until smooth.

05 - Gradually mix the dry ingredients into the wet mixture, stirring only until combined without overmixing.

06 - Gently fold in chocolate chips, chopped nuts, and 3/4 cup of mini marshmallows using a rubber spatula.

07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.

08 - Press a few extra marshmallows and holiday sprinkles onto the tops of each dough mound for festive appearance.

09 - Bake for 10 to 12 minutes, until edges are set but the centers remain soft.

10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Omit nuts for a nut-free version and substitute extra chocolate chips or dried fruit
Store cookies in an airtight container for up to 5 days for best freshness

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