Ingredients

The following ingredients have 4 Servings
  • 1 cup Cold Butter ((cut into cubes))
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup Cake Flour *
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 3/4 cups Semi-Sweet Chocolate Chips
  • 2 cups Mini Marshmallows
  • 3/4 cup Cashews ((roughly chopped))

Instruction

  • Preheat oven to 410 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar and mix for at least 4 minutes, or until light and creamy.
  • Add eggs and vanilla and mix for 1 minute longer.
  • Fold in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Add chocolate chips, marshmallows, and cashews.
  • Roll into 5 to 6-ounce large balls. Place on parchment paper lined baking sheet. I suggest using a light-colored baking sheet.
  • To make them look extra gourmet...place a few chocolate chips and marshmallows on the tops of the cookies and lightly press into the top.
  • Bake for 9-11 minutes. When you remove the cookies from the oven, one tip is that the marshmallows have a tendency to melt if the marshmallows are on the edge of the cookie dough. When you remove the cookies from the oven, you will need to take a small brownie spatula to press the edges towards the center of the cookie. This helps to shape the rocky road cookie as it cools.
  • Let the cookies rest for 15 minutes to allow them time to set-up before removing from the baking sheet.