Loaded Rocky Road Holiday Cookies (Print Version)

Soft cookies filled with chocolate, nuts, marshmallows, and holiday sprinkles for festive 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 packed light brown sugar

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 chopped walnuts or pecans

13 - 1/2 cup festive holiday sprinkles (blue and white for Hanukkah, red and green for Christmas)

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

02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt to evenly distribute.

03 - In a large bowl, beat unsalted butter, brown sugar, and granulated sugar until mixture is pale and fluffy.

04 - Incorporate eggs one at a time, followed by vanilla extract, mixing until smooth and homogenous.

05 - Gradually mix in the dry ingredients to the wet base, stirring just until a cohesive dough forms.

06 - Fold in chocolate chips, chopped nuts, and 3/4 cup mini marshmallows until evenly distributed.

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

08 - Gently press remaining marshmallows and festive sprinkles onto each dough mound.

09 - Bake for 10 to 12 minutes, until edges are set and centers retain a soft texture.

10 - Allow cookies to cool for 5 minutes on the baking sheets, then transfer to a wire rack until completely cooled.

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Cookies contain gluten, dairy, eggs, and tree nuts. Always check labels for allergens.
Store cooled cookies in an airtight container for up to 5 days.

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For nut-free cookies, simply omit the nuts and add extra chocolate chips or dried fruit.
Gently press marshmallows into the tops right before baking for gooey bites in every cookie.