Rocky Road Cookies

Rocky road cookies are everything I want in a cookie—rich, fudgy, gooey, and packed with texture. Inspired by the classic rocky road dessert, these cookies are loaded with melty chocolate, crunchy nuts, and pillowy marshmallows. Each bite is a decadent mix of flavors and textures that always leaves me reaching for just one more.

Why You’ll Love This Recipe

I love how these cookies give me the indulgence of brownies with the fun twist of rocky road. The chocolate base is soft and chewy, the nuts add the perfect crunch, and the marshmallows melt into sweet, gooey pockets. They’re a total crowd-pleaser and perfect for bake sales, parties, or cozy nights in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Semi-sweet or dark chocolate chips
• Mini marshmallows
• Chopped walnuts or almonds (or any preferred nut)

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, I cream the butter with both sugars until light and fluffy.
4. I beat in the eggs one at a time, then add the vanilla extract.
5. Gradually, I mix in the dry ingredients until a thick dough forms.
6. I fold in the chocolate chips and nuts.
7. I scoop the dough onto the prepared baking sheets, leaving space between each one.
8. Just before baking, I press a few mini marshmallows into the top of each cookie (this helps them stay visible and gooey).
9. I bake the cookies for 9–11 minutes, until the edges are set but the centers are still soft.
10. After baking, I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 10 minutes per batch
Total time: 25–30 minutes

Variations

Sometimes I use white chocolate chips for contrast, or swirl in peanut butter chips for an extra flavor boost. If I want even more texture, I toss in crushed graham crackers or pretzel bits. For a nut-free version, I leave out the nuts entirely or replace them with toasted coconut flakes.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months—just thaw at room temperature. If I want them warm and gooey again, I pop one in the microwave for 8–10 seconds before eating.

FAQs

Why do my marshmallows disappear during baking?

Sometimes marshmallows melt into the cookie if they’re mixed into the dough. That’s why I press them on top just before baking—they stay visible and gooey.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 48 hours. Chilling also helps deepen the flavor and control spreading.

What kind of nuts work best?

I usually go with walnuts or almonds, but pecans and hazelnuts are great too. If I toast the nuts lightly before adding, it brings out even more flavor.

Can I use large marshmallows?

I recommend using mini marshmallows because they distribute more evenly. If I only have large ones, I cut them into small pieces before adding them to the cookies.

Are these cookies chewy or cakey?

They’re definitely chewy and fudgy, like the center of a brownie—especially if I slightly underbake them.

Conclusion

Rocky road cookies are a chocolate lover’s dream with their rich base and delightful mix-ins. I love baking them when I’m craving something nostalgic but a little extra special. With gooey marshmallows, crunchy nuts, and melty chocolate in every bite, they’re guaranteed to satisfy any sweet tooth.

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