Loaded Rocky Road Hanukkah (Print Version)
Chewy cookies packed with chocolate, nuts, and sprinkles offer festive joy for Hanukkah, Christmas, and winter gatherings.
# Components:
→ Dry Ingredients
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
→ Wet Ingredients
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
→ Mix-ins
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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy using an electric mixer or whisk.
04 - Beat in eggs one at a time, then add vanilla extract. Mix until smooth.
05 - Gradually add the dry mixture to the wet mixture, mixing just until combined.
06 - Fold chocolate chips, chopped nuts, and 3/4 cup mini marshmallows into the dough.
07 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing each 2 inches apart.
08 - Lightly press extra marshmallows and festive sprinkles onto the tops of each portion.
09 - Bake for 10 to 12 minutes until edges are set but centers remain soft.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Festive cookies perfect for Hanukkah or Christmas gatherings
- Easy to make with simple pantry ingredients
02 -
- For nut-free cookies, swap nuts for extra chocolate chips or dried fruit
- Cookies keep best in an airtight container for up to 5 days
03 -
- Chill dough for 30 minutes for thicker, chewier cookies
- Swap walnuts or pecans for almonds or hazelnuts for a different flavor