Fudgy Rocky Road Cookies with Marshmallows and Nuts 

Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup cocoa powder (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (or substitute with pecans or almonds if preferred)
1 cup mini marshmallows
1 cup semi-sweet chocolate chips (melted, for drizzling)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Mix Dry Ingredients with Wet:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Fold in Chocolate Chips, Nuts, and Marshmallows:
Gently fold in the semi-sweet chocolate chips, chopped walnuts (or your choice of nuts), and mini marshmallows until evenly distributed.
Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Drizzle with Melted Chocolate:
Once the cookies have cooled slightly, melt the additional semi-sweet chocolate chips in the microwave or over a double boiler. Drizzle the melted chocolate over the cookies for an extra touch of decadence.
Cool and Serve:
Allow the cookies to cool completely on a wire rack. Enjoy your fudgy rocky road cookies with a glass of milk or your favorite beverage!