Loaded Rocky Road Hanukkah Cookies (Printable Version)

Chewy, chocolate-packed cookies with marshmallows, nuts, and colorful sprinkles—ideal for winter festivities.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon fine sea salt

05 - 1 cup unsalted butter, softened

06 - 1 cup light brown sugar, packed

07 - 1/2 cup granulated sugar

08 - 2 large eggs

09 - 1 1/2 teaspoons vanilla extract

10 - 1 1/2 cups semisweet chocolate chips

11 - 1 1/4 cups mini marshmallows

12 - 1 cup walnuts or pecans, chopped

13 - 1/2 cup festive holiday sprinkles

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.

02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.

03 - Beat unsalted butter, light brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy.

04 - Add eggs one at a time, mixing after each addition. Blend in vanilla extract until smooth.

05 - Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined.

06 - Gently fold in the chocolate chips, chopped walnuts or pecans, and 3/4 cup of the mini marshmallows.

07 - Portion rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.

08 - Lightly press extra marshmallows and holiday sprinkles onto each cookie.

09 - Bake for 10 to 12 minutes, until edges are set but centers remain soft.

10 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

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Contains wheat, dairy, eggs, tree nuts, and soy; check ingredient labels for allergens
Store cookies in an airtight container for up to 5 days

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