Fudgy Rocky Road Cookies
These fudgy rocky road cookies are packed with gooey marshmallows, crunchy peanuts, and rich chocolate chips—baked right in a pressure cooker for perfectly soft centers every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup Unsalted butter room temperature
- 1 cup Brown sugar packed
- 1 Egg room temperature
- 2 teaspoons Vanilla extract
- ⅓ cup Cocoa powder
- 1 teaspoon Espresso powder
- 1 cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ⅔ cup Marshmallows
- ⅔ cup Peanuts roughly chopped
- ½ cup Chocolate chips or chunks
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream together the butter and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- Stir in the cocoa powder and espresso powder until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the marshmallows, chopped peanuts, and chocolate chips gently.
- Scoop tablespoon-sized dough portions onto the tray spaced about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container to keep them soft. Freeze portions to enjoy fudgy cookies any day of the week.