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Sweet and Salty Rocky Road Cookies


You know when you have a large family gathering and everyone is figuring out what they’re going to bring.

Then you get signed up for dessert and you’re like what am I going to bring that’s going to make everyone happy.

You know, there’s someone that doesn’t like fruit, one person doesn’t like their desserts too sweet, one has a massive sweet tooth, and everyone is expecting something good.

That’s exactly how these cookies came to be. First off, everyone loves a gooey marshmallow. So that’s starting off great.

But then there’s a sprinkle of flaky salt in combination with the crunchy pecans that really helps balance out these cookies so the sweetness isn’t too intense.

These cookies come together pretty quickly. Truly most of the work happens at the very end when you add the ingredients to the top.

Of course, you could just add the ingredients to the cookie dough. I’m not a big fan of this for a few reasons.

This dough can get a little thick, especially if you’re making a double batch so it’s pretty hard to stir the ingredients by hand, but if you use an electric mixer, you run the risk of over-mixing your dough.

The other problem is that sometimes the ingredients can get unevenly distributed throughout the dough which means some cookies will be packed full of mix-ins while other cookies may not have any.

My final reason is that I really don’t like when mix-ins (especially marshmallows and chocolate chips) end up on the bottom of the cookies and burn in the oven because they’re directly resting on the pan.

Plus I think it’s more visually appealing to see all the ingredients on the top!

These reasonings don’t apply to all cookies (I’m talking about you, Chocolate Chip Cookies) but for cookies with a lot of mix-ins, I just think it’s easier to add them to the top.


1 3/4 cup of flour

3/4 cup of unsweetened cocoa powder

1/2 teaspoon of baking soda

1 teaspoon of baking powder

A sprinkle of salt

1/2 cup of sugar

1/2 cup of lightly packed brown sugar

1/2 cup of butter, softened

2 large eggs

1/4 cup of milk, plus one tablespoon

1 teaspoon of vanilla extract

1/2 cup of chocolate chips

1 bag of mini marshmallows

1 cup of chopped pecans

Flakey salt, for garnish

Preheat the oven to 350 degrees.

In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Whisk together and set aside.

In the bowl of a stand mixer, cream together butter, sugar, and brown sugar.

Add in one egg at a time, waiting until each egg has been fully incorporated.

After the eggs have been added in, add 1/3 of the dry ingredients to the butter mixture. Followed by half of the milk mixture. Continue to alternate until all the dry ingredients have been added in.

Using a small cookie scoop, place dollops of the batter onto a parchment paper-lined baking sheet about two inches apart.

Bake in the oven for about 10 minutes.

Pull out from the oven, add mini marshmallows, chopped pecans, and a few chocolate chips to the top.

Place back in the oven for another 1-2 minutes. Remove from the oven and add a sprinkle of flakey salt to the top.

I suggest serving while warm and the marshmallows are gooey and the chocolate is still melty! But of course, these are still delicious at room temperature. Honestly, I would even eat them straight from the freezer!

A little bit of crunch, a little bit of gooey marshmallow, a hint of salt, and a whole bunch of deliciousness. When I say these cookies have it all, I’m not lying!

-Holly Michelle

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