These chewy Rocky Road Cookies are soft, fudgy, and packed with marshmallows, amonds, and chocolate chips! These are an easy crowd-pleasing cookie recipe.
Aimee’s Personal Recipe Notes
You Will Want to Double This One!
Rocky Road has always been more than just a flavor. Growing up we always had blocks of ice cream for birthday parties.
And Heavenly Hash ice cream, filled with chocolate, marshmallows, and crunchy nuts was one of my favorites. I don’t know when the name change happened, but I still love that fudgy flavor.
These Rocky Road cookies are full of rich chocolate flavor, crunchy nuts, and gooey marshmallows.
One bite will remind you of my childhood favorite Rocky Road Fudge.
xo,
Rocky Road Cookie Recipe Ingredients
- Unsalted Butter- provides richness and structure. Use my guide on how to soften butter quickly.
- Sugars- A combination of granulated sugar and light brown sugar creates a chewy, moist, and sweet cookie dough.
- Unsweetened Cocoa Powder- Deep chocolate flavor without extra sweetness.
- Chocolate Chips- Semi-sweet mini chips or regular work well here. Swap for dark chocolate chips if desired.
- Almonds- Use whole almonds for a budget friendly tip, then give them a rough chop with your knife.
- Mini Marshmallows- little pockets of gooeyness!
How to Make Rocky Road Cookies
No special instructions here. Just mix, shape, and bake.
Be sure to use parchment paper on your cookie sheet as the marshmallows get pretty sticky. And allow the cookie to cool about 10 minutes on the pan to allow it to set to move to a cooling rack.
STORAGE: Keep cooled cookies in an airtight container at room temperature for up to one week.
FREEZE: Use my tips on how to freeze cookie dough for best results.
Easy Cookie Recipes
Santa’s Whiskers Cookies
Sugar Free Pecan Sandies
Sugar-Free Peanut Butter Cookies
M&M Cheesecake Bars
Rocky Road Cookies Recipe
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Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups mini semi-sweet chocolate chips, divided
- 1 cup almonds, roughly chopped
- 1 ½ cups mini marshmallows
Instructions
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Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or silpat and set it aside.
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In a large mixing bowl, beat butter with both sugars until light and fluffy (2-3 minutes). Add in eggs and vanilla extract.
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Add flour, cocoa powder, baking soda, and salt. Beat just until dough comes together. Add in 1 1/4 cup of mini morsels, almonds, and the mini marshmallows.
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Using a 2 Tablespoon cookie scoop, drop dough onto prepared cookie sheet. Sprinkle top with some of the reserved mini chocolate chips.
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Bake cookies for about 11-13 minutes. Remove from oven and cool on baking sheet for 5-10 minutes before removing and cooling completely on a wire cooling rack.
Notes
- Give the whole almonds a rough chop before adding to cookie dough. I prefer these to the sliced almonds, but you can use them if you like.
- Store cookies in an airtight container for up to one week.
- Freeze cookies in a freezer safe container for up to 3 months.
- See blog post for more recipe tips, tricks, and photos.