Fudgy chocolate cookies marbled with all the classic rocky road ingredients. Chocolate, marshmallows and almonds…OH MY, you are going to LOVE these cookies!
Rocky Road Cookie Recipe
Some might call this cookie, “Death by Chocolate,” but let me tell ya, these cookies only made me stronger! Yes these cookies are as rich and delicious as they sound! And you are going to love every bite!
I feel like nuts in cookies or desserts in general are a bit controversial (the only kind of controversy in my life revolves around baked goods) but if you are a nut lover like me.. we’ll take all kinds of nuts in our cookies! Pistachio Cookies happen to be a fav of mine.
There is something so crave worthy about a super fudgy chocolate cookie! But why not take that to the next level and make it a Rocky Road cookie filled with marshmallow and covered with almonds and chocolate chips! If you thought Rocky Road ice cream was delicious, you’ve got to try it in cookie form!
Ingredients for Rocky Road Cookies
- Butter- Make sure your butter is room temperature so that it creams well with the sugars. I use salted butter.
- Granulated Sugar
- Brown Sugar- The combination of sugars will give you the perfect cookie texture and will help keep your cookie soft.
- Corn Syrup- This helps achieve that fudgey texture in the cookie.
- Flour- Just plain old all purpose flour will do the trick.
- Dutch Processed Cocoa Powder- The Dutch processed will give you a deeper chocolate flavor so that is what I prefer, but if you don’t have any on hand you could just regular cocoa.
- Corn Starch- This will help the cookies extra soft, even days after baking!
- Baking Soda
- Marshmallows– We want the large marshmallows here! Not the jumbo, half the size of your face ones, the marshmallows that are a step bigger than the mini marshmallows.
- Semi-sweet Chocolate Chips– I use Ghirardelli brand.
- Almonds- Classic rocky road uses almonds, peanuts or walnuts, but if you don’t like them, feel free to use whatever nut you like!
How to Make Rocky Road Cookies
First thing first, preheat the oven to 350 degrees.
While the oven is heating, cream the butter together with the 2 types of sugar until light in color and fluffy in texture. Add in the eggs, corn syrup and vanilla and beat again until combined.
Next add in your dry ingredients, flour, cocoa powder, corn starch and salt and mix until the dough forms. The dough will be soft and almost silky smooth in texture. Be careful not to overmix. Overmixing will cause your cookies to dry out.
Divide the dough into 12 equal parts. I like to use a half cup to scoop out the dough. Each dough ball should be slightly less than 1/2 cup.
Roll each portion into a ball and then flatten it almost completely with your hand. Place a marshmallow in the center and wrap the dough up around the marshmallow. It is ok it there is still a little bit of the marshmallow peeking out of the top of the dough. Next, press chocolate chips and almonds onto the top of the dough ball. (You can see this pictured below)
Repeat with the remaining cookies.
Bake at 350 degrees for 15-17 minutes. The cookie will spread and begin to crack and crinkle.
Allow the cookies to cool on the pan for 20 minutes and serve warm.
Can I make these Copycat Rocky Road Cookies smaller?
Absolutely! If you want to make them half the size, just use a pair of kitchen shears to cut your marshmallow in half before putting it inside of the cookie dough. You’ll want to bake them just a few minutes shorter than usual, so keep an eye out for the indicators that they are done.
How to Store your leftover Rocky Road Cookies
The best way to store your cookies is in an air tight container. They will keep well at room temperature for 3-4 days, in the fridge for up to 1 week and if you freeze them, they will stay fresh for 3 months.
My cookies turned out dry, what happened?
If you cookies are dry, that means they were over baked. When baking cookies this large, you’ll want to pull them out of the oven before they are completely baked because they will continue to cook on the hot pan while everything cools down.
More Chocolate Cookie Recipes
Rocky Road Cookies (Crumbl Copycat)
- 1 1/2 cups salted butter softened
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp corn syrup
- 1 tbsp vanilla extract
- 3 3/4 cups all purpose flour
- 1 cup dutch processed 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
Why did my marshmallows dissolve completely? I was looking for a pull apart marshmallow 😓
Karli Bitner says
That is so odd! I’ve never had that happen before- did you use one large marshmallow or multiple small ones? Also, do you know the brand of marshmallow you used?
Just wanted to say these cookies came out perfectly!!
The dough is super soft and hard to work with right after mixing, but it does firm up in the fridge, making it easier to mold around the marshmallow and dunk in the almonds and choco chips.
This recipe also made a very lovely bakers dozen of 13 cookies!
The only thing I’m changing is reducing the bake time to 14 minutes, because they come out a little dry and crumbly at 16 in my own oven, which may run a little hot.