Rocky Road Cookies

4.72 from 7 votes

Loaded with marshmallows, nuts, and chocolate chips, these Rocky Road Cookies are soft and chewy and so much fun! Perfect for bake sales, cookie swaps, and dunking in a cup of milk!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Author: Kristin Maxwell

Ingredients

2/3 cup Salted butter, softened
1 1/2 cups Brown sugar
2 teaspoons Vanilla extract
2 Large eggs
1 1/2 cups All-purpose flour
1/3 cup Unsweetened cocoa powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Semisweet chocolate chips plus more for the top of the cookies
1 cup Almonds, coarsely chopped plus more for the top of the cookies
1 cup Mini marshmallows plus more for the top of the cookies

Instructions

Preheat oven to 375℉. Line a baking sheet with parchment paper.
In a large bowl of a stand mixer, cream butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs and vanilla and mix well.
Add flour, cocoa powder, baking soda, and salt, mixing on medium-low speed just until combined.
Stir in chocolate chips, almonds, and marshmallows. Scoop balls of cookie dough onto the parchment-lined baking sheet using a medium cookie scoop.
Bake for 9-11 minutes, until mostly set, but still underbaked in the middle. Remove from the oven and immediately place a few extra marshmallows on top of each cookie, along with a few extra chopped almonds and chocolate chips, if desired. Return to the oven and bake for 1 minute longer, until marshmallows have puffed slightly.
Cool for 2 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Store in an airtight container on the counter for up to 5 days.

Notes

Walnuts can be used instead of almonds.

For more uniform cookies, lightly roll each ball of dough between your palms before baking.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.