Chocolate, marshmallow, walnuts… need I say more?! These Easy Rocky Road Cookies are a buffet of flavors and textures, inspired, of course, by the beloved ice cream flavor! Keep scrolling for the recipe.
The glory of rocky road ice cream is that combines the richness of chocolate with the ooey, gooey vanilla of marshmallow and the crunch of walnuts. There’s nothing like digging into a slightly melted rocky road sundae and having all of those flavors hit you. These Rocky Road Cookies are just like the famous ice cream flavor, but in hand-held cookie form. And you don’t have to worry about them melting on you!
If you’re a chocolate lover, then I can guarantee that this will be one of your new favorite recipes. The base of this recipe is a double chocolate cookie, so if you’re in a chocolate-only kind of mood, simply omit the walnuts and marshmallows. However, the addition of those two ingredients is what takes these cookies to the next level, and, of course, makes them rocky road.
PrintRocky Road Cookies
Chocolate, marshmallow, walnuts… need I say more?! These Easy Rocky Road Cookies are a buffet of flavors and textures, inspired, of course, by the beloved ice cream flavor!
- Prep Time: 15
- Cook Time: 11
- Total Time: 26 minutes
- Yield: 22–24 1x
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- 3/4 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper
- Using a stand mixer or a hand mixer cream butter and sugars
- Beat in the egg and vanilla
- In a separate bowl combine flour, cocoa powder, baking soda, baking powder and salt
- Beat dry ingredients into wet ingredients 1/2 cup at a time. Batter will be thick
- Fold in chocolate chips, marshmallows and walnuts
- Form into 22-24 balls. Try to cover the marshmallows with dough so they don’t melt over. Place on baking sheet at least 2 inches apart
- Bake for 9-11 minutes. Allow to cool completely
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Can I Make Easy Rocky Road Cookies Gluten-Free?
Of course! All you need is one easy swap.
If you want to make gluten-free, then you will substitute the flour. Now, be sure to use a one-to-one gluten-free flour replacement. In this case my favorites are Bob’s Red Mill 1:1 Gluten-Free Baking Flour and King Arthur Measure For Measure.
Placing the Marshmallows
Make sure to cover the marshmallows with dough when forming the cookies. This ensures they won’t melt over and create a sticky mess! I also recommend using parchment paper, even if you are using a nonstick pan.
So, I am almost *certain* that these cookies will be hit. It’s a good thing, then, that you can easily make a bigger batch. All you have to do is double the recipe! You’ll be left with over 40 delicious cookies, though I doubt they’ll last long (;
As always, if you make these Rocky Road Cookies or any of my other recipes, please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out xoxo GG
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Very disappointed in this cookie. I followed directions, the dough was very thick as stated. Baked for 11 minutes & my marshmallows completely melted. There was no marshmallow flavor at all. Aside from craters where the marshmallows were you would never know they were an ingredient . The taste was good but I’ve made much better chocolate marshmallow cookies with other recipes. I won’t be making these again.