Mini Rocky Road Cookies

My kids asked for cookies for their lunches this week. I went in search of new recipes and found this one on Two Peas and Their Pod that looked perfect. Mini cookies are such a great-sized treat for lunches and the leftovers will be perfect for our upcoming camping trip. These cookies were fun & easy to make, smelled amazing while they baked, and turned out crisp on the edges and soft on the inside – perfect dipped in a glass of milk! My kids were thrilled and my husband was too.

How to Make Mini Rocky Road Cookies

Preheat oven to 350 degrees. Line a baking sheet with a silpat mat.

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

With a mixer, beat the butter, white sugar, brown sugar, egg, and vanilla together until creamy.

Add the flour mixture to the sugar mixture and mix until well combined. Add the chocolate chips, mallow bits, and chopped almonds. Drop rounded teaspoons of cookie dough onto the prepared baking sheet, 1 inch apart.

Place into the oven and bake for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t overbake! Remove from the oven and let sit on the baking sheet for a few minutes before moving them to a cooling rack. Enjoy.

Mini Rocky Road Cookies

Yield: 3 dozen mini cookies

Cooking Time: 8 minutes

Ingredients:

1 1/4 cup flour
1/2 tsp baking soda
1/8 tsp salt
1/3 + 1 tbsp cocoa powder
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 jumbo egg
1 tsp vanilla
1/2 cup mini chocolate chips
1/2 cup mallow bitsr
1/2 cup almond slices, chopped

Directions:

Preheat oven to 350 degrees. Line a baking sheet with a silpat mat.

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

With a mixer, beat the butter, white sugar, brown sugar, egg, and vanilla together until creamy.

Add the flour mixture to the sugar mixture and mix until well combined. Add the chocolate chips, mallow bits, and chopped almonds. Drop rounded teaspoons of cookie dough onto the prepared baking sheet, 1 inch apart.

Place into the oven and bake for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t overbake! Remove from the oven and let sit on the baking sheet for a few minutes before moving them to a cooling rack. Enjoy.

Original recipe by Two Peas and Their Pod
Recipe and photos by For the Love of Cooking.net