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Rocky Road Cookies

  • Author: Elise
  • 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


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.


  • 1 cup (220g) unsalted butter, room temperature
  • 2/3 cup (140g) granulated sugar
  • 1/3 cup (80g) light brown sugar
  • 2 large eggs (100g), room temperature
  • 2 1/4 cups (315g) all purpose flour
  • 2/3 cup (54g) cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (100g) chopped, slivered, or sliced almonds
  • 1 cup (180g) chocolate chips of choice + additional 1/3 cup (60g) for drizzle
  • 1 cup (50g) mini marshmallows


  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.
  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 room temperature butter, granulated sugar, and packed light brown sugar together until smooth and combined. This should be about 2-3 minutes of mixing.
  3. 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.
  4. 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.
  5. 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.
  6. 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 1/2 minutes to soften the marshmallows.
  7. 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.
  8. 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.
  9. 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.


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