Mmmmm the more cookie mix-ins the better! These cookies are chocolaty crunchy, chewy and delicious! The classic flavor of rocky road ice cream in every bite! A decadent mix of chocolate, marshmallows and crunchy nuts.

Step 1: Ingredients and Supplies

Yield: 4 3/4 dozen cookies Prep Time: 15 minutes Cook Time: 10-13 minutes

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup nuts, I used a mix of walnuts and pecans
1 cup Jet-Puffed Mallow Bits

Tools:

1 large bowl
1 medium bowl
whisk or sifter
measuring cups and spoons
baking sheet
parchment paper or silicone baking mat
mixer or wooden spoon
mini ice cream scoop

I used a stand mixer for this recipe, but you can mix it up with a hand mixer or a wooden spoon as well. For the best results use parchment paper or a silicone baking mat. You don't need to replace the parchment paper for each batch, just continue to use parchment until all the dough has been baked. I also use a mini ice cream scooper to make perfectly portioned cookies.

Step 2: Make Those Cookies!!

Preheat oven to 350 degrees F.

Spread nuts evenly on a baking sheet. Bake 10 to 15 minutes until nuts are lightly toasted.

When nuts are cool, chop roughly.

Line a baking sheet with parchment or silicone baking mat and set aside.

Step 3: Mix Dry Ingredients

In a medium bowl, combine flour, baking soda, salt and cocoa.

Whisk well or sift together with a sifter. Set aside.

Step 4: Mix Wet Ingredients

With a mixer, cream butter.

Add sugars and mix until smooth.

Add in eggs, one at a time.

Next, add in vanilla extract and mix until blended.

Step 5: Bring It All Together!

Slowly add flour mixture to sugar mixture a little at a time until flour disappears. Scraping the sides of the bowl occasionally.

Stir in chocolate chips, nuts, and mallow bits.

Step 6: Bake It Up!!

Drop cookie dough by rounded tablespoons or using a mini ice cream scooper onto prepared baking sheet, about 2 inches apart.

Bake cookies for 10 to 13 minutes, or until the cookies are set around the edges, but still soft in the center. When I bake 2 cookie sheets at a time I rotate the sheets and switch shelves halfway through the baking time.

Remove from oven and let sit on baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.

Step 7: Eat Those Cookies!!

Mmmmm chocolaty gooey goodness!! Pour yourself a glass of milk and munch away!

Thanks for checking out my instructable! I hope you enjoy this recipe!