Rocky Road Cookies are a dark chocolate cookie filled with chocolate chips, crushed almonds and marshmallows. The ooey, gooey cookie is the perfect balance of salty and sweet.
Rocky Road Cookies are a delicious way to satisfy your sweet tooth and chewy cookie desires. Made with chocolate chips, almonds, and mini marshmallows, these chocolate cookies are a sweet treat that meets all of your wants- soft, crunchy, chewy, and chocolatey.
Rocky Road is traditionally served as a chocolate ice cream, and while it’s delicious in that form, it’s also pretty incredible as a cookie! Unlike a cold and soft ice cream, here we have a warm and chewy cookie that makes your mouth water as they bake in the oven, thankfully it doesn’t take too long!
This Rocky Road Cookie recipe is easy to make, which could be a bad thing if you don’t have a good level of self-control because you might find yourself repeating the recipe over and over again as your stash of chocolate cookies runs out. With everyone grabbing a few at a time, and the cookies being irresistible, it’s easy to imagine this happening.
What’s In Rocky Road Cookies?
- Butter: I generally use salted butter. If you are using unsalted butter, I would suggest adding a tad more salt than the recipe calls for.
- Granulated Sugar
- Brown Sugar: Use light brown sugar, packed well.
- Flour: All-purpose flour is the one we are looking for! No fancy flours needed.
- Cocoa Powder: Unsweetened cocoa powder, you can use store brand, name brand or dutch processed. Just use your favorite!
- Baking Soda
- Chopped Almonds: you can purchase your almonds slivered, but I personally like to use roasted whole almonds and then chop them myself with a nut chopper.
- Mini Marshmallows
- Chocolate Chips: use your favorite, just know that these cookies are very rich so you’ll probably want semi-sweet or milk chocolate, not dark.
How to Make Rocky Road Cookies
We will make these cookies with the same method traditionally used to make cookies. Detailed instructions can be found below in the printable recipe card. I will go over a few pointers here to insure your success with these cookies!
First, make sure your nuts are chopped small so they are manageable when eating your cookies. Second, make sure that your marshmallows are on the inside and not peeking out of your cookie dough ball. If they are on the outside, boy will those marshmallows give you grief! (I’m speaking from experience, here!)
Next, make sure to bake on either a parchment sheet or on a silicone baking mat. If for some reason a marshmallow or two escape, this will make clean up literally 1000 times easier. 😉
Prior to baking, I like to add extra nuts and chocolate chips on top of the cookies, this it totally just for looks, but hey, it makes a really pretty cookie!
Can I Make Rocky Road Cookies Without Nuts?
While Rocky Road is traditionally chocolate, marshmallows, and nuts, you can make this recipe without nuts if you prefer. That just gives more room for chocolate and marshmallows. 🙂
How Do I Store Rocky Road Cookies?
After your cookies have cooled completely, you can keep them stored inside of an airtight container for up to 3 days. If you’d like your cookies to last a bit longer, I would suggest tossing them in the freezer. Pull the cookies out 30 minutes before serving to allow time to come up to room temperature.
Want ALL the cookie recipes?? Find my Favorites below!
- Gingersnap Cookies
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies
- Roll and Cut Sugar Cookie Recipe
- Sprinkle Cookies
- Brownie Mix Cookie
- Twix Cookies
- Raspberry Cheesecake Cookies
- Chocolate Blossom Cookies
Rocky Road Cookies
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp vanilla
- 1 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped almonds (reserving some for garnish)
- 1/2 cup mini marshmallows
- 1 cup chocolate chips (reserving some for garnish)
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Fold in the chocolate chips.
- Scoop 1/4 cup worth of dough and roll the cookie dough into equal sized balls. Arrange on a parchment paper lined or greased cookie sheet. Add extra chocolate chips and almonds to the top if desired. Make sure your marshmallows are inside!
- Bake at 350° for 12-15 minutes or until the cookies are puffy and no longer glossy on top.
- Allow the cookies to cool completely on the pan.
These are very yummy. I used a 1/4 cup to scoop as the instruction says. I only got 14 cookies. hmm???