Rocky Road Cookies

1½ cups salted butter, softened

1¼ cup brown sugar

½ cup granulated sugar

3 eggs

2 tbsp corn syrup

1 tbsp vanilla extract

3¾ cups all purpose flour

1 cup cocoa powder

1 tbsp cornstarch

2 tsp baking soda

1 tsp salt

12 large marshmallows

1 cup semi sweet chocolate chips

1 cup chopped almonds

Preheat the oven to 350°.

Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.

Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.

Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.

Flatten each portion of cookie dough, place a large marshmallow in the middle of the dough and then wrap the dough mostly around the marshmallow. It is okay if some of the marshmallow is showing on top.

Press semi sweet chocolate chips and chopped almonds onto the top of the cookie. Repeat with remaining cookies.

Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly.

Allow the cookies to cool on the hot pan for 20 minutes before serving. Serve Warm