If you’re a fan of chocolate with a surprise twist of gooey marshmallows, crunchy nuts, and sweet bursts of chocolate chips, this Rocky Road Cookies Recipe is going to be your new favorite. I absolutely love how these cookies balance rich cocoa flavor with that chewy, melty marshmallow charm — it’s like a campfire treat reinvented in a cookie form. You’ll find that this recipe works perfectly when you want to impress without spending all day in the kitchen.
When I first tried making Rocky Road Cookies, I was blown away by how simple yet rewarding the process was. Perfect for cozy afternoons or as a sweet ending to a dinner party, these cookies never fail to get rave reviews from my family and friends. Plus, the Rocky Road Cookies Recipe is forgiving enough that even if you don’t bake often, you’ll still come out with something deliciously satisfying.
Why You’ll Love This Recipe
- Perfect Texture: The mix of marshmallows and almonds delivers a soft chew with a satisfying crunch every time.
- Quick and Easy: You’ll be amazed at how fast these cookies come together without any complicated steps.
- Crowd-Pleaser: I’ve yet to meet anyone who doesn’t go crazy for these classic, comforting treats.
- Versatile Flavor: The cocoa base combined with mix-ins lets you tweak the cookies to match your personal favorites.
Ingredients You’ll Need
This Rocky Road Cookies Recipe brings together some simple pantry staples with fun add-ins that make all the difference. Choosing quality ingredients really elevates the overall taste, so I always recommend grabbing good chocolate chips and fresh marshmallows for the best results.
- Butter: I prefer salted butter for extra flavor, but unsalted works well too. Just be sure it’s melted to mix smoothly.
- Brown sugar: Adds moisture and a deep caramel sweetness that pairs perfectly with cocoa.
- Granulated sugar: Helps balance sweetness and creates that nice cookie texture.
- Vanilla extract: A must-have to enhance the chocolatey flavors and bring warmth.
- Egg: Binds everything together and keeps the cookie tender.
- All-purpose flour: The backbone of the dough; be sure to measure it properly to avoid dry cookies.
- Unsweetened cocoa powder: Delivers that rich chocolate base we all crave in Rocky Road treats.
- Baking soda: Adds a gentle lift so the cookies stay light and chewy.
- Salt: Balances the sweet and enhances all the other flavors.
- Semisweet chocolate chips: Melty pockets of chocolate that make each bite irresistible.
- Mini marshmallows: The star of the show, adding gooey surprises throughout the cookie.
- Sliced almonds: For crunch and a subtle nutty contrast that completes the texture.
Variations
One of the things I love most about this Rocky Road Cookies Recipe is how easy it is to adapt to your tastes or what you have on hand. Don’t hesitate to get creative — that’s part of the fun!
- Nut-free Variation: Replace almonds with extra marshmallows or substitute with sunflower seeds if you’re avoiding nuts.
- Dairy-free Option: Use a dairy-free butter alternative and dairy-free chocolate chips; I’ve done this and nobody could tell the difference!
- Extra Chocolate: Add chunks of dark chocolate or swap some chips for white chocolate for a different twist.
- Toasty Twist: Toast the almonds lightly before adding them for a richer, nuttier flavor that’s a game changer.
How to Make Rocky Road Cookies Recipe
Step 1: Prep and Melt the Butter
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper or silicone mats. Then microwave your butter for about 40 seconds in a large bowl until mostly melted. I like to whisk it after just to make sure the butter is fully melted and smooth — this step really helps the sugars and cocoa mix evenly.
Step 2: Mix Sugars, Vanilla, and Egg
Once the butter is ready, stir in both the brown sugar and granulated sugar until it’s well combined. Then add the vanilla extract and the egg, mixing until the batter looks nice and smooth. This is where the cookie base starts coming together — if you get a silky texture here, you’re on the right track.
Step 3: Combine Dry Ingredients and Form Dough
Sift or stir your flour to avoid packing, then add it along with the cocoa powder, baking soda, and salt. Mix everything gently until just combined — you don’t want to overwork the dough. It should feel soft and slightly sticky but manageable. That’s the perfect consistency for soft, chewy cookies.
Step 4: Fold in the Goodies
Now for the fun part: Stir in the chocolate chips, mini marshmallows, and sliced almonds evenly through the dough. You’ll want to handle this part with a light touch so you don’t crush the marshmallows, but make sure they’re spread throughout for gooey pockets in every bite.
Step 5: Bake to Perfection
Scoop out roughly 1.5 tablespoons of dough per cookie, placing them on your lined baking sheets about 2 inches apart. Bake for 7 to 10 minutes — you’ll want to take them out when the cookies look puffy and just a little underbaked in the center; they’ll continue to set while cooling.
Pro Tips for Making Rocky Road Cookies Recipe
- Measure Flour Correctly: I’ve learned that sifting or stirring flour before measuring avoids dense, crumbly cookies that don’t spread properly.
- Use Medium-Sized Scoops: Using about 1.5 tablespoons of dough per cookie makes the ideal size for even baking and soft centers.
- Don’t Overbake: It’s tempting to wait until cookies look fully baked, but pulling them out when they’re still soft yields better chewy results.
- Handle Marshmallows Gently: Stir the marshmallows carefully so they don’t get crushed but are evenly distributed for those delightful melty surprises.
How to Serve Rocky Road Cookies Recipe
Garnishes
I usually skip toppings since these cookies are packed with flavor, but for a fun touch, a light sprinkle of powdered sugar adds a snowy look that’s perfect for cozy winter days. A few extra mini marshmallows warm from the oven on top can also add a cute, inviting look if you’re serving to guests.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a cup of coffee or hot cocoa. When we have them for a small get-together, I also set out fresh berries and vanilla ice cream for a comforting dessert spread.
Creative Ways to Present
For parties, I like to stack these Rocky Road cookies in a rustic wooden box lined with parchment, or wrap them individually in clear cellophane bags tied with a ribbon — it makes a charming homemade gift! You can also cut some mini marshmallows in half and lightly toast them to sprinkle on top just before serving for extra drama.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover Rocky Road Cookies in an airtight container at room temperature. They stay nice and chewy for up to 4-5 days, although they rarely last that long in my house! To keep marshmallows from sticking to each other, I like to layer cookies between parchment paper.
Freezing
I’ve frozen these cookies both baked and as dough. When freezing dough, I portion it out on a tray first, freeze till firm, then store in a freezer bag — it makes baking fresh cookies anytime so easy! Baked cookies freeze well too; just thaw at room temperature for a few hours before enjoying.
Reheating
To warm up a Rocky Road Cookie, I pop it in the microwave for about 10-15 seconds or give it a quick heat in a low oven (around 300°F for 5 minutes) to bring back that melty marshmallow goodness without drying it out. It’s almost like freshly baked every time!
FAQs
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Can I substitute the almonds in the Rocky Road Cookies Recipe?
Absolutely! If you’re allergic or simply don’t like almonds, you can swap them for other nuts like pecans or walnuts, or leave them out altogether. For a nut-free option, sunflower or pumpkin seeds work well too, or just add more mini marshmallows to keep that chewy texture.
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How do I prevent my marshmallows from melting completely during baking?
Since marshmallows melt fast, gently folding them into the dough without overmixing helps keep some shape. Also, baking at 350°F for a shorter time (around 7 minutes) ensures they soften but don’t fully dissolve. If you prefer the marshmallows less melted, try folding them in just before baking or adding a few on top halfway through baking.
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Can I make the Rocky Road Cookies Recipe vegan?
Yes! Using a vegan butter substitute, flaxseed or chia egg replacer, and vegan marshmallows and chocolate chips allows you to keep the essence of the recipe while making it vegan-friendly. I recommend testing your first batch to adjust texture and sweetness to your preference.
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What’s the best way to measure flour for these cookies?
I learned that spooning the flour into your measuring cup and leveling it with a knife gives the best results to avoid packing. Alternatively, sifting the flour first or using a kitchen scale ensures accuracy. Too much flour will make your cookies dry and crumbly, so precise measuring really helps!
Final Thoughts
This Rocky Road Cookies Recipe holds a special place in my heart because it brings together so many textures and flavors in one simple, utterly delicious bite. Whenever I bake a batch, it sparks instant joy for everyone in the room, and I love that you can whip it up without much hassle. Give it a try like I’m sharing a treasured secret with you — I promise, you’ll be reaching for seconds, and so will all your loved ones!
Print
Rocky Road Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 7-10 minutes
- Total Time: 22-25 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rocky Road Cookies are a delightful treat combining the rich flavors of cocoa and chocolate with gooey mini marshmallows and crunchy sliced almonds. Soft and slightly puffy with a perfect balance of sweetness and texture, these cookies are easy to make and sure to satisfy any sweet tooth.
Ingredients
Wet Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup semisweet chocolate chips
- 1 cup halved mini marshmallows
- 1/4 cup sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Melt Butter: Place the butter in a large, microwave-safe bowl and microwave for about 40 seconds until mostly melted. Whisk the butter until fully melted and smooth.
- Mix Sugars and Wet Ingredients: Add the brown sugar and granulated sugar to the melted butter and mix until well combined. Stir in the vanilla extract and the egg until the mixture is fully incorporated.
- Add Dry Ingredients: Add the flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix the dough just until combined; it should be soft and a little sticky but not overly so. Avoid overmixing to keep cookies tender.
- Incorporate Add-ins: Gently fold in the semisweet chocolate chips, halved mini marshmallows, and sliced almonds to distribute them evenly throughout the dough.
- Scoop Dough: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies for 7 to 10 minutes, until they are set and puffy, but still look slightly underbaked in the center. This ensures they remain soft and chewy once cooled.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Rocky Road Cookies fresh or store in an airtight container.
Notes
- Butter: This recipe uses melted butter; salted butter is preferred for added flavor, but unsalted butter can be used if you prefer.
- Measuring Flour: For best results, weigh your flour. If using measuring cups, sift or stir the flour before measuring to avoid packing, which can make your cookies dry and crumbly.
- Nutrition values are estimated and can vary depending on specific ingredients used.
- Do not overbake to keep cookies soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 148 kcal
- Sugar: 13 g
- Sodium: 92 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg
