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Rocky Road Cookies

When it comes to comfort food, few desserts evoke the same cozy, indulgent vibes as a freshly baked cookie. And for those who crave the perfect balance of gooey sweetness, crunchy nuts, and chocolatey goodness, these Rocky Road Cookies are the ultimate treat. With their rich cocoa flavor, chewy marshmallows, and crunchy almonds, these cookies bring together all the best elements of the classic Rocky Road dessert, but in cookie form. Whether you’re baking for a special occasion or just looking to satisfy a sweet tooth, this easy-to-make recipe is sure to delight.

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Rocky Road Cookies

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Life is sweeter with Rocky Road Cookies! Soft, rich, and bursting with texture. 😍🍫 #CookieObsession #RockyRoadBites #DessertGoals #ChocoChunkLove #SweetEats #BakingMadeEasy #CookiePerfection #MarshmallowLovers #HomeBakingJoy #SweetCravingsFix

  • Total Time: 25 minutes
  • Yield: 20 cookies 1x

Ingredients

Scale
  • ½ cup unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour (spooned and leveled)
  • ž cup brown sugar (packed)
  • Âź cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • Âź teaspoon salt
  • 1 cup mini marshmallows
  • ½ cup semisweet chocolate chips
  • Âź cup sliced almonds

Instructions

1. Preheat the Oven and Prepare Baking Sheets

Start by preheating your oven to 350°F (175°C). While the oven is heating up, line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and help them bake evenly.

2. Melt the Butter

In a microwave-safe bowl, microwave the butter for about 40 seconds or until it’s mostly melted. Once melted, whisk the butter until it’s fully liquefied. This ensures the butter is evenly incorporated into the dough.

3. Mix the Wet Ingredients

To the melted butter, add the brown sugar and granulated sugar. Use a whisk or a hand mixer to blend them together until the mixture is smooth and well-combined. The sugars should dissolve into the butter, creating a silky mixture. Add the egg and vanilla extract, stirring until fully incorporated. This is where the dough starts to take shape, and the lovely vanilla aroma begins to fill the air.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. It’s important to measure the flour correctly, so be sure to spoon it into your measuring cup and level it off to avoid using too much. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overwork the dough; it should remain soft and slightly sticky.

5. Add the Mix-ins

Now comes the fun part—folding in the chocolate chips, mini marshmallows, and sliced almonds. These ingredients will add texture and flavor to the cookies, and as they bake, the marshmallows will melt slightly, creating gooey pockets of sweetness.

6. Scoop the Dough

Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and place it onto the prepared baking sheets. Make sure to space the dough balls about 2 inches apart, as the cookies will spread slightly during baking.

7. Bake the Cookies

Bake the cookies in the preheated oven for 7-10 minutes, or until they are set. The cookies will appear puffy and slightly underbaked in the center, but don’t worry—this is what gives them that soft, chewy texture. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Flour Substitution: If you’re looking for a gluten-free version of these cookies, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum to help the cookies hold their shape.
  • Nut Substitutes: If you’re not a fan of almonds or prefer something else, try swapping them with chopped walnuts or pecans for a different flavor and texture.
  • Marshmallow Options: Mini marshmallows work best in this recipe, but if you prefer a more indulgent cookie, you can use regular-sized marshmallows cut into smaller pieces. Just be aware that larger marshmallows may not melt as evenly as mini ones.
  • Make Them Extra Chocolatey: If you’re a true chocolate lover, try adding a handful of chopped chocolate or white chocolate chips to the dough along with the semisweet chocolate chips for an extra dose of chocolaty goodness.
  • Serving Suggestions: These cookies are perfect on their own, but if you want to serve them as part of a dessert spread, pair them with a glass of milk or a scoop of vanilla ice cream. You could also drizzle some hot fudge sauce over the top for an extra indulgence.
  • Author: Rosa
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Rocky Road Cookies are a perfect example of how simple ingredients can come together to create a mouthwatering experience. From the first bite, the combination of semi-sweet chocolate chips, mini marshmallows, and sliced almonds will make you smile. Each cookie offers a perfect balance of flavors and textures—from the softness of the marshmallows to the slight crunch of the almonds, paired with the rich, deep taste of cocoa.

Ingredients Breakdown

Before diving into the recipe, let’s take a closer look at the ingredients that make these Rocky Road Cookies so irresistible:

  • Butter: The butter adds richness and moisture to the cookie dough, ensuring a soft and chewy texture. Using unsalted butter is ideal, as it allows you to control the salt levels in the recipe.
  • Egg: The egg helps bind the dough together and gives the cookies structure. It also adds to the chewy texture.
  • Vanilla Extract: Vanilla extract enhances the flavor profile of the cookies, making them warm and aromatic.
  • All-Purpose Flour: This is the base of the cookie dough, providing structure and a soft texture.
  • Brown Sugar and Granulated Sugar: Brown sugar gives the cookies a subtle molasses flavor, while granulated sugar contributes to their crisp edges. Together, they create the ideal sweetness and texture.
  • Cocoa Powder: The cocoa powder is what gives these cookies their deep, chocolatey flavor. Make sure to use unsweetened cocoa powder for the right balance of bitterness and sweetness.
  • Baking Soda: Baking soda helps the cookies rise and spread, giving them a light and airy texture.
  • Salt: A pinch of salt balances out the sweetness and enhances the chocolate flavor.
  • Mini Marshmallows: These soft, sweet treats bring the Rocky Road flavor to life. As they bake, they melt slightly, creating pockets of gooey sweetness.
  • Semi-Sweet Chocolate Chips: For that classic chocolate chip flavor, these chips provide pockets of melted chocolate in every bite.
  • Sliced Almonds: The almonds add a delightful crunch to the cookies, complementing the chewy marshmallows and rich chocolate.

Step-by-Step Instructions

1. Preheat the Oven and Prepare Baking Sheets

Start by preheating your oven to 350°F (175°C). While the oven is heating up, line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and help them bake evenly.

2. Melt the Butter

In a microwave-safe bowl, microwave the butter for about 40 seconds or until it’s mostly melted. Once melted, whisk the butter until it’s fully liquefied. This ensures the butter is evenly incorporated into the dough.

3. Mix the Wet Ingredients

To the melted butter, add the brown sugar and granulated sugar. Use a whisk or a hand mixer to blend them together until the mixture is smooth and well-combined. The sugars should dissolve into the butter, creating a silky mixture. Add the egg and vanilla extract, stirring until fully incorporated. This is where the dough starts to take shape, and the lovely vanilla aroma begins to fill the air.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. It’s important to measure the flour correctly, so be sure to spoon it into your measuring cup and level it off to avoid using too much. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overwork the dough; it should remain soft and slightly sticky.

5. Add the Mix-ins

Now comes the fun part—folding in the chocolate chips, mini marshmallows, and sliced almonds. These ingredients will add texture and flavor to the cookies, and as they bake, the marshmallows will melt slightly, creating gooey pockets of sweetness.

6. Scoop the Dough

Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and place it onto the prepared baking sheets. Make sure to space the dough balls about 2 inches apart, as the cookies will spread slightly during baking.

7. Bake the Cookies

Bake the cookies in the preheated oven for 7-10 minutes, or until they are set. The cookies will appear puffy and slightly underbaked in the center, but don’t worry—this is what gives them that soft, chewy texture. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Flavor, Texture, and Aroma

When you take that first bite, the richness of the cocoa powder immediately hits your taste buds. The slight crunch of the sliced almonds and the chewy, gooey marshmallows create a delightful contrast in every mouthful. The semi-sweet chocolate chips add an extra layer of decadence, while the brown sugar imparts a warm, molasses-like sweetness. The cookies have a slightly crisp edge with a soft, chewy center—a perfect balance of textures.

As these cookies bake, your kitchen will be filled with the irresistible aroma of chocolate and toasted almonds. The warmth of the vanilla extract ties everything together, making the entire baking process a sensory experience.

Tips for Success and Variations

  • Flour Substitution: If you’re looking for a gluten-free version of these cookies, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum to help the cookies hold their shape.
  • Nut Substitutes: If you’re not a fan of almonds or prefer something else, try swapping them with chopped walnuts or pecans for a different flavor and texture.
  • Marshmallow Options: Mini marshmallows work best in this recipe, but if you prefer a more indulgent cookie, you can use regular-sized marshmallows cut into smaller pieces. Just be aware that larger marshmallows may not melt as evenly as mini ones.
  • Make Them Extra Chocolatey: If you’re a true chocolate lover, try adding a handful of chopped chocolate or white chocolate chips to the dough along with the semisweet chocolate chips for an extra dose of chocolaty goodness.
  • Serving Suggestions: These cookies are perfect on their own, but if you want to serve them as part of a dessert spread, pair them with a glass of milk or a scoop of vanilla ice cream. You could also drizzle some hot fudge sauce over the top for an extra indulgence.

Conclusion

Rocky Road Cookies are a simple yet indulgent dessert that combines rich chocolate, gooey marshmallows, and crunchy almonds for an unforgettable treat. These cookies are not only easy to make, but they also offer a delightful variety of textures and flavors in every bite. Whether you’re baking for a special occasion or simply craving something sweet, these cookies will hit the spot. With a chewy, fudgy center and slightly crisp edges, every bite of these cookies is pure bliss. Happy baking!

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