Rocky Road Cookies are chocolate cookies loaded with semi-sweet chocolate chunks and almonds, topped with mini marshmallows. Try my Rocky Road Brownies and Rocky Road Sheet Cake for more rocky road desserts!
Rocky Road Cookies
This recipe starts with my Chocolate Espresso Cookie recipe, but without the espresso. Then, it’s about adding the chocolate chunks and almonds. The marshmallows are baked in on the top for an ooey-gooey, chocolaty, and nutty crunch in every bite!
Rocky Road Cookies Ingredients
Get out the ingredients you need to get these cookies made!
Chocolate: I used semisweet chocolate chunks, but you could also use morsels.
Cocoa Powder: Choose good quality unsweetened cocoa powder. Dutch-processed cocoa powder would also be fine.
Nuts: I used chopped almonds. But, you could also use cashews, walnuts, or your favorite kind of nut. Or, you could skip the nuts altogether if that is your preference.
Marshmallows: Mini marshmallows are baked into the tops of the cookies. Make your own homemade mini marshmallows to use!
Chocolate Cookie Base
Since I used my Chocolate Espresso Cookie (without the espresso) for these Rocky Road Cookies, I will explain the process since it is a bit different. The first two ingredients of the recipe are chocolate chunks (or morsels) and butter. These two ingredients are melted together in the microwave and stirred until smooth.
I made these cookies several times when testing out this recipe and found that almost every time the chocolate would seize or turn into a thick ganache immediately. One thing stood out though… even if the chocolate seized or got very thick, it always loosened up when the milk was added. And then turned silky smooth and shiny when added to the egg mixture. But don’t add the hot melted chocolate to the egg mixture right away; let it sit for a bit.
In a large bowl, get the sugar, eggs, milk, and vanilla whisked together. I whisked for 2-3 minutes or until the eggs are aerated and lighter in color. The mixture should look foamy. While whisking the egg mixture lightly, add in the warm melted chocolate. Slowly whisk everything together until it is shiny and smooth.
Add the flour, cocoa powder, baking powder, and salt to the chocolate mixture and stir until combined. Finally, stir in the remaining chocolate chunks and nuts. You may want to reserve a little bit of the chocolate and nuts for the topping.
Do not fold in the marshmallows at this point. We tested a batch this way and the marshmallows leaked, crystalized, and were a mess. You will add the marshmallow to the tops of the cookies right before baking. Place the cookie dough in the freezer for about 15 minutes. You want the dough to firm up enough to be scooped easily onto the cookie sheet.
How to Make Rocky Road Cookies
After the cookie dough has been in the freezer for about 15 minutes, remove it from the freezer and get the cookies on the cookie sheet. I used a 3 tablespoon scoop and made 18 cookies. Leave about 2 inches between each cookie to allow them to spread out.
After you have scooped the cookie dough onto the lined sheets, gently press in any extra chocolate chunks and/or almonds on the top. Finally, add the marshmallows, keeping them close to the center of the cookie. Bake for 13-15 minutes and let them rest on the cookie sheet for a few minutes before serving. Store leftovers in an airtight container at room temperature for up to five days.
What do Rocky Road Cookies Taste Like?
Well, you can’t ignore the intense chocolate flavor from the soft and chewy cookie, of course. And, with each bite, there is the nuttiness from the almonds and the ooey-gooey sweetness of the marshmallows. The cookies will not disappoint when it comes to the rocky road sweet and crunchy nutty flavors it is known for.
Looking for More Cookie Recipes?
- 2½ cups semi-sweet chocolate chunks, or morsels, divided
- 2 tablespoons butter
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped almonds
- ½ cup mini marshmallows
- Preheat oven to 325°F. Line two cookie sheets with parchment paper.
- In a medium microwave-safe bowl, add 1 cup of the chocolate morsels and the butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is okay.) Set aside.
- While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
- Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
- Add the flour, cocoa powder, baking powder, and salt. Stir well to incorporate, but don’t over mix. The mixture should be very loose, just like a brownie mix.
- Stir in the remaining 1½ cups of the chocolate chunks and the almonds, reserving a little of each to press into the tops of the cookies, if desired.
- Set the cookie dough in the freezer for 15 minutes.
- When ready, using a 3 tablespoon scoop, scoop the cookie dough and place each cookie 2 inches apart on the lined baking sheets.
- Top with reserved chocolate chunks, almonds, and mini marshmallows, pressing down slightly. This will give the cookies that ‘rocky road’ look. (Note: When adding the marshmallows, try to keep them in the middle of the cookie dough ball.)
- Bake for 13-15 minutes. Let cool on the cookie sheet before serving. Store leftovers in an airtight container.