Soft Bakery Style Cookies

Dive into pure decadence with these oversized Rocky Road cookies featuring deep chocolate base, melty marshmallows, and crunchy cashews. Every massive cookie gives you that dreamy combo of soft middles and slightly crispy outer edges, making them a must-have for anyone who takes their cookie game seriously.

I've made tons of cookies over the years, but this recipe really stands out for its amazing feel and rich taste. The first time I made them, they vanished in a couple hours with everyone asking me how I made them. I found out the secret was mixing cake flour with regular flour for that hard-to-get, soft-yet-chewy bite.

Key Components and Smart Picking Advice

• Cold Butter: It needs to be straight from the fridge and diced - this builds the right cookie structure.
• Cocoa Powder: Go for Dutch-processed for richer color and taste.
• Cake Flour: It has less protein which makes cookies more tender.
• Mini Marshmallows: The big ones will just melt away and leave holes.
• Cashews: Give them a quick toast before chopping to bring out their flavor.

Step-by-Step Baking Guide

Step 1: Nailing the Butter Mix

Use butter right from the refrigerator. Beat it until it's super light and fluffy - don't rush this part. Look for it to turn pale yellow. Remember to scrape down the bowl often for even mixing.

Step 2: Adding Dry Stuff Properly

Run cocoa powder through a sieve to break up clumps. Mix gently to keep air in the butter mixture. Stop as soon as you can't see any streaks. Use gentle, upward movements when adding everything.

Step 3: Getting Mix-Ins Right

Save some goodies to push into the tops. Spread mix-ins throughout the dough evenly. Work fast so the dough stays cold. Fold carefully so you don't crush the marshmallows.

Pin it

These cookies always take me back to summer camping with my family where we'd put together rocky road s'mores by the fire. These days, I bake them for all our family get-togethers - they bring back those good old days while we're busy making new memories.

Working on this recipe taught me how much temperature matters when you're baking. The combo of cold butter and hot oven creates that amazing texture that has everyone grabbing seconds.

Baking these cookies has turned into our Saturday ritual. When chocolate and toasted nuts start smelling up the kitchen, everyone suddenly finds a reason to hang around.

Pin it

Whipping up these cookies feels like creating small happiness bombs. The mix of different textures and flavors makes them really unique, and their big size means they're great for sharing (if you're feeling generous!).

Frequently Asked Questions

→ Why use cold butter?

Cold butter helps cookies stay thicker and doesn't spread as much while baking.

→ Do I need cake flour?

It makes for a softer bite, but you can just use all-purpose flour instead.

→ Why such high baking temperature?

The 410°F heat makes the outside crispy while keeping the middle soft and gooey.

→ Can I make smaller cookies?

Sure, just cut down the baking time and keep an eye on the marshmallows so they don't melt too much.

→ How do I store these?

Keep them in a sealed container for up to 3 days, but they're much better eaten within a day so marshmallows stay fresh.