Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract.
With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Stir in about 3/4 of the marshmallows, chocolate chips, and chopped almonds, making sure to save the rest for the tops of the cookies.
Using a 2 tbsp scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
Add remaining marshmallows, chocolate chips, and chopped almonds to the tops of the cookies. Do you best to try and keep any marshmallows away from the edges and bottoms of each cookie ball.
Place each cookie a few inches apart on a parchment lined baking sheet.
Bake for 11-13 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Enjoy!
Notes
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
These Rocky Road Cookies use almonds just like Rocky Road ice cream, but you can use any kind of nut you like. Just make sure to chop them up finely to ensure they are properly incorporated into the batter.
You must be logged in to post a comment.