Directions: Rocky Road Cookies

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Set aside. Remove the butter and eggs from the fridge to bring them to room temperature.
• In a large bowl, use an electric mixer to cream together 16 tablespoons of unsalted butter and 1½ cups of firmly packed light brown sugar until light and fluffy, about 3 minutes.
• Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract until fully combined.
• In a separate bowl, whisk together 1 teaspoon of cornstarch, 1 teaspoon of baking soda, 1 teaspoon of salt, ½ cup of Dutch process cocoa powder, 1 cup of cake flour, and 1½ cups of all-purpose flour until evenly combined.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain tender cookies.
• Using a rubber spatula, gently fold in 2 cups of milk chocolate chips and 1 cup of dry roasted, lightly salted peanuts until evenly distributed.
• Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Lightly press a few miniature marshmallows on top of each cookie.
• Bake in the preheated oven for 10-12 minutes, or until edges are set but centers still look slightly soft. Avoid overbaking.
• Immediately after removing from the oven, sprinkle a pinch of flaky sea salt on top if desired. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.