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Stuffed Rocky Road Cookies

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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Servings 14 cookies

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • ¾ cup sliced almonds
  • 14-16 marshmallows

Instructions
 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside.
  • Cream together the softened butter, light brown sugar, and granulated sugar for 1-2 minutes until light and fluffy. Add in the eggs and vanilla extract and mix until combined.
  • Add in the flour, cocoa powder, baking soda, salt, and espresso powder. Mix until the dough forms, Fold in the chocolate chips and sliced almonds.
  • Use a large cookie scoop to scoop out the dough. Take each ball of dough and press a large divot in the center Take a whole marshmallow and press it into the divot. Carefully roll the dough into a ball, leaving only part of the marshmallow showing.
  • Place the balls of dough about 3-4 inches apart on the prepared baking sheets. Press the tops of the dough down to flatten them a slightly.
  • Bake the cookies for 14-15 minutes. *If the cookies spread a bit too much, use a spatula to pull in the sides and round them back out. Once baked, allow the cookies to cool for about 5-10 minutes on the baking sheet before carefully transferring them to a cooling rack.
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