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Rocky Road Cookies Recipe

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Rocky Road Cookies are rich, fudgy chocolate cookies loaded with gooey mini marshmallows, melted chocolate chips, and crunchy nuts. They bring the classic rocky road combination into a soft, chewy cookie perfect for parties, holidays, or chocolate cravings.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 1/2 cups mini marshmallows
  • 3/4 cup chopped walnuts or almonds
  • 1/2 cup extra chocolate chunks, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl and set aside.
  3. Beat the softened butter, granulated sugar, and brown sugar together until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture and mix just until a thick chocolate cookie dough forms.
  6. Fold in the chocolate chips and chopped nuts until evenly distributed.
  7. Gently fold some of the mini marshmallows into the dough, reserving the remaining marshmallows, chocolate pieces, and nuts for topping.
  8. Scoop generous portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Press additional chocolate chips, nuts, and mini marshmallows into the tops of the dough portions.
  10. Bake for 9–12 minutes, until the edges are set but the centers still look soft.
  11. For more visible marshmallows, press a few additional mini marshmallows into the tops during the final 2–3 minutes of baking.
  12. Let the cookies rest on the baking sheets for 5–10 minutes so the soft centers can set.
  13. Transfer the cookies to a wire rack and let them cool before serving.

Notes

  • Avoid placing too many marshmallows against the baking sheet because they can melt and become sticky.
  • If the dough feels warm or sticky, refrigerate it for 20–30 minutes before baking to reduce spreading.
  • Toast the walnuts or almonds before adding them for deeper nutty flavor and extra crunch.
  • For a sweet-and-salty finish, sprinkle the warm cookies with a small amount of flaky sea salt.
  • Store cooled cookies in an airtight container with parchment between layers for up to 4 days.
  • Freeze baked cookies for up to 2–3 months and thaw at room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/rocky-road-cookies-recipe/