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Rocky Road Cookies
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These soft and chewy rocky road cookies are the perfect fix when you're craving something sweet. They encapsulate all the beloved flavors of the classic dessert—decadent chocolate, crisp nuts, and soft, melted marshmallows—all in delicious cookie form.
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The timeless taste of rocky road is always a huge hit with everyone. With its gooey marshmallows, crunchy walnuts, and tender chocolate cookies, there’s nothing quite like indulging in a plate of these amazing rocky road recipe cookies.
Rocky Road Cookies Ingredients
What you'll need to make these rocky road cookies:
- 2½ cups of all-purpose flour, spooned and leveled
- ¼ cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 1 (11.5-ounce) package of semi-sweet chocolate chunks (I used Nestle)
- 1 cup of salted sweet cream butter, softened
- 1 (4-ounce) package of unsweetened baking chocolate, chopped (I used Baker’s premium baking bar)
- ¾ cup of granulated sugar
- ¾ cup of light brown sugar, tightly packed
- 1½ teaspoons of pure vanilla extract
- 2 large eggs, room temperature
- 1 cup of chopped walnuts (divided into ¾ cup and ¼ cup)
- 12 whole marshmallows, cut in half
- 1½ cups of mini marshmallows (about 5 mini marshmallows per cookie)
- 6 snack-size chocolate bars, each broken into 8 pieces = 48 broken pieces (I used Hershey bars)
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of these rocky road cookies:
- CANDY BARS: Opt for almond snack-size candy bars instead of plain chocolate bars to mix into these easy rocky road cookies. Alternatively, chopped peanut snack bars, like Mr. Goodbar, can also be used.
- MARSHMALLOWS: Swap out halved full-size marshmallows with mini marshmallows in this straightforward recipe. Typically, three to four mini marshmallows are equivalent to one halved full-size marshmallow.
- NUTS: For those with nut allergies or who prefer a nut-free cookie, simply exclude the nuts. Alternatively, if you desire some crunch, replace the nuts with an equal measure of crispy rice cereal or toasted coconut flakes for added texture.
- VANILLA EXTRACT: Consider almond extract for a nutty flavor or peppermint extract for a minty, festive note, perfect for the holidays.
How to make Rocky Road Cookies
Preparing these cookies involves a few additional steps not typically found in standard cookie recipes.
First, you'll prepare the rich chocolate cookie dough just as you would for any other cookie.
Next, take two small balls of dough and use them to encase a marshmallow by pressing them together and rolling them into a single ball, ensuring the marshmallow is completely hidden within.
Follow our detailed step-by-step instructions below to create these irresistible treats.
Combine Wet Ingredients
FIRST STEP: Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk to combine.
SECOND STEP: Add the chocolate chunks to the flour mixture and stir to combine. Set it aside.
THIRD STEP: Add the butter and chopped baking chocolate to a 1½ to 2-quart saucepan.
Heat the butter and baking chocolate over low heat, stirring often until the mixture is completely melted.
Allow the mixture to cool.
FOURTH STEP: Beat the brown and white sugar, vanilla, and cooled butter mixture for about one minute to combine.
Use a stand mixer or a large bowl and an electric hand mixer on medium-high speed.
FIFTH STEP: Lower the mixer speed to low. Add the eggs, one at a time, beating well after each egg.
Adding Dry Ingredients
SIXTH STEP: Add the dry ingredients to the wet ingredients. Increase the mixer speed to medium.
SEVENTH STEP: Once the dry ingredients are incorporated, add three-quarters of a cup of chopped walnuts. Mix just until the nuts are well combined.
EIGHTH STEP: Line two baking sheets with parchment paper or silicone baking sheets (Silpat).
NINTH STEP: Use a 1½ tablespoon cookie scoop. Scoop out two scoops of cookie dough.
Roll each into a ball and partially flatten. This will be the top and the bottom.
Place one of the halved marshmallows in the center of the bottom dough. Place the top dough over the halved marshmallow.
Seal the edges and roll into a ball, sealing any cracks as you roll.
Place the dough ball on the prepared cookie sheet. Repeat the process, and space the dough balls 2 to 2½ inches apart.
Place the dough balls in the freezer for 30 minutes.
Pro Tip
Although it might appear to be an additional task, freezing the dough balls after they are filled is crucial.
This cooling period is essential to prevent the marshmallows and chocolate chunks from leaking out too soon while baking.
Baking the Cookies
TENTH STEP: Preheat the oven to 375°F. Bake the cookies for 11 to 13 minutes.
Immediately after removing the cookies from the oven, press the five mini marshmallows into the top of the cookies.
Press four of the broken candy bar pieces around the mini marshmallows.
Sprinkle the remaining chopped walnuts over the mini marshmallows and broken chocolate bars.
Pro Tip
Oven temperatures can differ and might require periodic recalibration to maintain accuracy. It's important to start checking your cookies at the earlier part of the suggested baking time.
The cookies might look puffy and slightly raw initially, but once the mini marshmallows and pieces of chocolate bars are pressed into them, they will settle into the ideal height and size.
ELEVENTH STEP: Allow the cookies to rest for five minutes on the baking sheet before transferring them to a wire rack.
The halved marshmallow inside the cookie may have oozed out during the baking/topping process, so it may be a little sticky.
Allow the cookies to cool completely before serving.
Rocky road cookies are a delightful treat that combines the classic elements of rocky road ice cream into a chewy cookie form. Each bite offers a mix of gooey marshmallows, rich chocolate, and crunchy nuts, providing a perfect balance of textures and flavors.
These cookies are ideal for anyone looking to indulge in a decadent, chocolatey snack that is both comforting and satisfying.
Why You'll Love This Recipe
IRRESISTIBLE TEXTURE: Enjoy the delightful contrast of textures in these cookies—the soft, gooey marshmallows, crunchy nuts, and decadent chocolate combine to create a unique and addictive experience.
DECADENT CHOCOLATE FLAVOR: Loaded with an intense chocolate taste, these cookies feature both cocoa powder and chocolate chips for a rich, deeply satisfying chocolate flavor.
EASY TO MAKE: With its simple and clear instructions, this recipe is perfect for bakers of all skill levels, from beginners to seasoned pros.
Frequently Asked Questions
Can I omit the nuts from this rocky road cookie recipe?
Absolutely, if you prefer or require nut-free desserts, you can easily exclude the walnuts from these scrumptious cookies.
Is it possible to freeze these cookies?
Yes, you can freeze the rich chocolate cookie dough either before baking as dough balls or after as baked cookies.
Do I need to refrigerate these cookies to keep them fresh?
No, these delicious cookies can be stored at room temperature and will remain fresh on the counter for up to five days.
Storing this Recipe
If you're thinking about making these cookies in advance or you end up with extras, here are some useful storage tips to keep them fresh.
- MAKE AHEAD: You can certainly prepare these rocky road cookies beforehand. After they have cooled down completely, transfer them to an airtight container or a resealable plastic bag. They can be stored at room temperature for up to two days. For extended storage, see the fridge or freezer options below.
- ON THE COUNTER: Keep any leftover cookies in an airtight container at room temperature, where they will stay fresh for up to two days.
- IN THE FREEZER: Freeze the unbaked stuffed dough balls for up to two weeks. Be sure to cover them with aluminum foil before freezing. Baked cookies can also be frozen, lasting up to two months. Thaw them overnight in the refrigerator before enjoying.
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Rocky Road Cookies
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Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 11.5 ounces semi-sweet chocolate chunks (I used Nestle)
- 1 cup salted sweet cream butter (softened)
- 4 ounces unsweetened baking chocolate (chopped - I used Baker’s premium baking bar)
- ¾ cup granulated white sugar
- ¾ cup light brown sugar (tightly packed)
- 1 ½ teaspoons pure vanilla extract
- 2 large eggs (room temperature )
- 1 cup chopped walnuts (divided into ¾ cup and ¼ cup)
- 12 whole marshmallows (cut in half)
- 1 ½ cups mini marshmallows (about 5 mini marshmallows per cookie)
- 6 snack-sized chocolate bars (each broken into 8 pieces = 48 broken pieces - I used Hershey bars)
DIRECTIONS
- Add the flour, cocoa powder, baking soda, and salt to a medium-sized bowl. Whisk to combine.
- Add the chocolate chunks to the flour mixture and stir to combine. Set it aside.
- Add the butter and chopped baking chocolate to a 1½ to 2-quart saucepan. Heat the butter and baking chocolate over low heat, stirring often until the mixture is completely melted. Allow the mixture to cool. (Since the mixture is heated over low heat, it will not be very hot. It should be just above a warm temperature)
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the sugars, vanilla, and cooled butter mixture for about 1 minute to combine.
- Lower the mixer speed to low. Add the eggs, one at a time, beating well after each egg.
- Add the dry ingredients to the wet ingredients. Increase the mixer speed to medium.
- Once the dry ingredients are incorporated, add the ¾ cup of chopped walnuts. Mix just until the nuts are well combined.
- Line 2 baking sheets with parchment paper or silicone baking sheet (Silpat).
- Use a 1½ tablespoon cookie scoop. Scoop out 2 scoops of cookie dough. Roll each into a ball and partially flatten (This will be the top and the bottom). Place 1 of the halved marshmallows in the center of the bottom dough. Place the top dough over the halved marshmallow. Seal the edges and roll into a ball, sealing any cracks as you roll. Place the dough ball on the prepared baking sheet. Repeat the process, and space the dough balls 2 to 2½ inches apart. Place the dough balls in the freezer for 30 minutes.
- Preheat the oven to 375°F. Bake the cookies for 11 to 13 minutes. Immediately after removing the cookies from the oven, press the 5 mini marshmallows into the top of the cookie. Press 4 of the broken candy bar pieces around the mini marshmallows. Sprinkle the remaining chopped walnuts over the mini marshmallows and broken chocolate bars.
- Allow the cookies to rest for 5 minutes on the baking sheet before transferring them to a cooling rack. The halved marshmallow inside the cookie may have oozed out during the baking/topping process, so it may be a little sticky. Allow the cookies to cool completely before serving.
Notes
- It may seem like an extra step, but it is very important to freeze the filled dough balls. This chill time helps ensure that the marshmallow and chocolate chunks do not ooze out prematurely during the baking process.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- The cookies may appear bulbous and under-baked, but when the mini marshmallows and broken chocolate bars are pressed into the cookies, they will be the perfect height and size.
Comments
Linda says
This really is the best cookie recipe I've ever had!