Say hello to thick, fudgy Rocky Road Cookies. These rich and indulgent double chocolate cookies are filled with almonds, topped with marshmallows, and decorated with extra almonds and melted chocolate to pay homage to the classic flavor.
A big fan of rocky road? Check out this CRAZY easy Stovetop Rocky Road Fudge or this simple Homemade Rocky Road Ice Cream.
Looking for something uber indulgent and chocolatey like these cookies? Might I recommend these Triple Chocolate Cupcakes (one of my top 5 fav recipes on the blog), these Brookie Cookies which combine brownies and cookies, or these FILL IN HEREEEEEEEEE
Why You'll LOVE This Recipe
- chewy and fudgy double chocolate cookies with nuts and marshmallows
- quick 30-minute recipe made with one bowl
- customizable with your favorite type of nut
- easy to make ahead and freeze for later
Ingredients
- Unsalted Butter: You'll use room temperature butter in this recipe for flavor in every bite!
- Granulated Sugar & Brown Sugar: Together, both sugars create a soft, chewy, and sweet cookie.
- Eggs: 2 eggs at
- All Purpose Flour: Regular, plain all purpose flour that is measured-properly creates soft, fudgy cookies.
- Cocoa Powder: Cocoa powder is where these cookies get their chocolate flavor! I use natural.
- Baking Soda & Baking Powder: Both leavening agents give these cookies a rise and help with texture. Do not substitute or interchange them.
- Salt: Salt brings out sweetness and enhances flavor in the cookies.
- Chocolate Chips: You'll mix chocolate chips into the dough and also melt them down to create the drizzle.
- Almonds: Almonds are added to the dough and on top of the marshmallows for the perfect crunch!
- Marshmallows: You will push the marshmallows into the almost-fully-baked cookies and stick the cookies back in the oven for a gooey marshmallow topping.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat butter, granulated sugar, and packed light brown sugar together until smooth and combined.
STEP 3: Add the eggs and beat on medium speed until smooth.
STEP 4: Pour properly-measured all purpose flour, cocoa powder, baking soda, baking powder, and salt into the dough. Beat on low speed until smooth.
STEP 5: Stir chocolate chips and almonds into the dough. Divide the batter into 3 tablespoon-sized balls, about 60g of dough per ball.
STEP 6: Bake the cookies for 7-9 minutes until they are domed, slightly soft in the center, and firm around the edges. Immediately push a handful of mini marshmallows into each cookie before baking for another 1- 1 ½ minutes.
STEP 7: After removing the cookies from the oven, immediately stick almond pieces into the softened marshmallows. Drizzle melted chocolate over the tops of the cookies and allow them to set before serving.
Frequently Asked Questions
Rocky road is a classic flavor combining chocolate, marshmallows, and a fun crunch from a nut!
You can use whatever crunchy nut you'd like! I like using almonds, but you can use peanuts, pecans, walnuts... whatever you have or whatever you'd prefer!
Expert Tips
Room Temperature Ingredients: Make sure to use room temperature butter and room temperature eggs in this recipe for a smooth, even dough. You could risk the cookies not spreading correctly or the overall fudgy texture being off if you simply use cold ingredients.
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 315g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Underbaking: You'll want to slightly underbake these cookies, as they will continue to cook and firm up as they cool.
Storing
Store these cookies in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
You can freeze the cookies before or after baking!
- To freeze before baking, roll the dough balls and place them on a baking sheet or plate in the freezer for 15 minutes. Then, place the balls in a freezer bag or container until baking.
- To freeze after baking, place the cooled cookies on a baking sheet or plate in the freezer for 30 minutes. Then, stack the cookies in a freezer bag or container for up to 4 months. Thaw at room temperature or reheat in the microwave or oven at 350 degrees Fahrenheit until desired heat.
Related Recipes
Print
Rocky Road Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 22 cookies 1x
- Category: Cookies, Double Chocolate, Rocky Road
- Method: Bake
- Cuisine: American
Description
These Rocky Road Cookies are rich, fudgy, indulgent double chocolate cookies filled with almonds, topped with marshmallows, and decorated with extra almonds and melted chocolate to pay homage to the classic flavor.
Ingredients
- 1 cup (220g) unsalted butter, room temperature
- ⅔ cup (140g) granulated sugar
- ⅓ cup (80g) light brown sugar
- 2 large eggs (100g), room temperature
- 2 ¼ cups (315g) all purpose flour
- ⅔ cup (54g) cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (100g) chopped, slivered, or sliced almonds
- 1 cup (180g) chocolate chips of choice + additional ⅓ cup (60g) for drizzle
- 1 cup (50g) mini marshmallows
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter, granulated sugar, and packed light brown sugar together until smooth and combined. This should be about 2-3 minutes of mixing.
- Add the eggs and beat on medium speed until smooth. Scrape down the sides and bottom of the bowl with a spatula to ensure the mixture is combined throughout.
- Pour properly-measured all purpose flour, cocoa powder, baking soda, baking powder, and salt into the dough. Beat on low speed until smooth. Do not mix past when you see the dry ingredients fully disappear to avoid dense cookies.
- Stir the 1 cup (180g) of chocolate chips and almonds into the dough. Divide the batter into 3- tablespoon-sized balls, about 60g of dough per ball.
- Bake the cookies for 7-9 minutes until they are domed, slightly soft in the center, and just slightly firm around the edges. Immediately push a handful of mini marshmallows into each cookie before baking for another 1- 1 ½ minutes to soften the marshmallows.
- After removing the cookies from the oven, immediately stick almond pieces into the softened marshmallows. Allow the cookies to cool on the pan for about 10 minutes before transferring to a wire rack or plate.
- Melt chocolate chips and place them in a piping bag or zippable bag with the corner cut off for greater control. Drizzle melted chocolate over the cookies and allow them to set.
- After the cookies have fully cooled and any chocolate on top has fully set, store the cookies in an airtight container, tightly covered, or individually wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: Measure flour correctly by using a kitchen scale to measure 315g exactly. If you don't have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
Freezing: Freeze dough balls and place them on a baking sheet or plate in the freezer for 15 minutes. Then, place the balls in a freezer bag or container until baking. To freeze after baking, place the cooled cookies on a baking sheet or plate in the freezer for 30 minutes. Then, stack the cookies in a freezer bag or container for up to 4 months. Thaw at room temperature or reheat in the microwave or oven at 350 degrees Fahrenheit until desired heat is reached.
Keywords: Rocky Road Cookies, Double Chocolate Cookies, Cookies
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