These fudgy Rocky Road Cookies are a chocolate lover’s dream, packed with gooey marshmallows, rich chocolate chips, and crunchy roasted almonds. These cookies are as easy to make as they are delicious and will disappear in a flash. The chewy, chocolatey dough is perfectly complemented by the sweetness of the marshmallows and the crunch of the almonds, making them irresistible. Whether you love Rocky Road ice cream or just a good chocolate cookie, these are a must-try!
Why You’ll Love These Rocky Road Cookies
These cookies are packed with all the best parts of a Rocky Road dessert—chocolate, marshmallows, and crunchy nuts—blended into a chewy cookie. With a fudgy texture that melts in your mouth and a perfect combination of textures, these cookies are bound to become a family favorite. Plus, they’re quick and easy to make, with no chilling required! They come together in minutes and can be baked right away. If you want to prep them ahead of time, the dough can be refrigerated for up to three days or frozen for later.
Ingredients
Here’s what you’ll need to make these decadent Rocky Road Cookies:
- Flour: All-purpose flour is perfect for these cookies.
- Cocoa Powder: Use Dutched cocoa powder for a deep chocolate flavor. Unsweetened natural cocoa powder works as well.
- Baking Soda: To ensure your cookies are nice and chewy.
- Salt: A pinch of salt balances out the sweetness of the cookies.
- Butter: Unsalted butter is best, so you can control the saltiness.
- Sugar: Both granulated sugar and light brown sugar for sweetness and moisture.
- Egg: Make sure it’s at room temperature for the best results.
- Vanilla Extract: Adds depth and flavor.
- Marshmallows: Mini marshmallows that bake into gooey pockets inside each cookie.
- Chocolate Chips: Semi-sweet chocolate chips are ideal, but you can use milk or dark chocolate depending on your preference.
- Nuts: Chopped roasted almonds add a satisfying crunch, but you can substitute other nuts like pecans or walnuts if preferred.
How to Make Rocky Road Cookies
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 2: Cream the Butter and Sugar
- In the bowl of a stand mixer (or using an electric mixer), cream the butter, light brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy.
- Add the egg and vanilla extract and mix until fully combined.
Step 3: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients in three parts, mixing on low speed until just combined between each addition.
Step 4: Add the Mix-ins
- Use a spatula to fold in ¾ cup of the mini marshmallows, chocolate chips, and chopped almonds.
Step 5: Scoop and Shape the Cookies
- Scoop the dough into 1½-tablespoon portions and place them on a parchment paper-lined baking sheet, spacing the cookies about 2 inches apart.
- Press 2 to 3 extra mini marshmallows onto the top of each cookie.
Step 6: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 8-10 minutes, or until the edges are set and the tops appear dry. The center should remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Fudgy Cookies: Underbake Them Slightly
To achieve a fudgy, chewy texture, be sure to slightly underbake these cookies. The tops should look dry, but the centers should remain soft. They will continue to cook a little while cooling on the sheet, so underbaking ensures they stay gooey and delicious.
How to Keep Your Cookies Round
Because these cookies are full of marshmallows, chocolate chips, and nuts, they can spread out in an irregular shape. If your cookies don’t bake in perfect circles, use a large cookie cutter or bowl (at least 3 inches in diameter) to reshape the cookies once they come out of the oven. Gently tap the cutter around the edges of the cookies to push them back into a more circular shape.
How to Store Rocky Road Cookies
- At Room Temperature: Once the cookies have cooled completely, transfer them to an airtight container. They’ll stay fresh for up to 4-5 days.
- Freezing the Dough: To prepare ahead of time, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe container. When ready to bake, thaw for about an hour at room temperature, then bake as directed, adding the marshmallows just before baking.
- Freezing Baked Cookies: Baked cookies can also be frozen for up to 3 months. Store them in an airtight container and thaw at room temperature before enjoying.
Pro Tips for Perfect Rocky Road Cookies
- Weigh the Flour: Using a kitchen scale ensures accuracy when measuring flour. If you don’t have one, fluff the flour in its container, spoon it into your measuring cup, and level it off with a knife to avoid overpacking.
- Use Room Temperature Ingredients: Make sure your egg and butter are at room temperature to help them blend smoothly into the dough.
- Mix-in Substitutions: You can swap out almonds for other nuts, such as pecans, walnuts, or cashews. If you prefer, you can even try roasted peanuts for a different flavor.
- Don’t Over-Mix: Over-mixing the dough can lead to tough cookies. Mix just until the dough comes together.
- Top with Flaky Sea Salt: For a little extra flavor, sprinkle flaky sea salt on top of the cookies right after baking.
Conclusion
These Rocky Road Cookies are a chocolate lover’s dream. With a chewy texture, gooey marshmallows, melty chocolate chips, and crunchy almonds, every bite is a perfect balance of flavor and texture. They’re easy to make, customizable, and perfect for any occasion. Whether you’re baking for a special treat or just because, these cookies will surely be a hit.