Rocky Road Cookies

Rocky road cookies always take me back to a snowy evening when my friends came over for a casual game night and I wanted to bake something warm and comforting without spending hours in the kitchen so I threw together what I had chocolate, marshmallows, and nuts. The smell alone had everyone hovering in the kitchen and the first bite had them asking for the recipe before the night even ended.

Ever since then these cookies have been my go-to for when I need a quick treat that still feels fun and festive. They’re thick and chewy with gooey marshmallows, melted chocolate, and crunchy bits of nuts that come together in every bite so they’re like a hug in cookie form and perfect for sharing or not if I’m being honest.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the cookies their chewy and soft structure.
• Unsweetened cocoa powder – Adds deep, rich chocolate flavor to the base.
• Baking soda – Helps the cookies spread just the right amount while baking.
• Salt – Balances all the sweetness and enhances the chocolate.
• Unsalted butter – Makes the cookies rich and keeps them soft.
• Brown sugar – Adds moisture and a slight caramel flavor.
• Granulated sugar – Helps with structure and sweetness.
• Eggs – Bind everything together and give a tender texture.
• Vanilla extract – Rounds out the chocolate flavor with warmth.
• Chocolate chips – Melts into gooey pockets throughout each cookie.
• Mini marshmallows – Toast up soft and golden for that rocky road vibe.
• Chopped nuts – Adds crunch and balances the gooey sweetness.
• White chocolate chips – For an extra layer of creamy sweetness.
• Toffee bits – Add a buttery crunch to every bite.

Tools You’ll Need

• Mixing Bowls – For combining dry and wet ingredients separately.
• Hand Mixer or Stand Mixer – Makes creaming butter and sugar much easier.
• Measuring Cups & Spoons – Ensures perfect measurements every time.
• Baking Sheet – Where all the cookie magic happens.
• Parchment Paper – Prevents sticking and makes cleanup a breeze.
• Spatula or Cookie Scoop – For evenly portioning out the dough.
• Wire Cooling Rack – Helps cookies cool evenly without becoming soggy.

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F and lining two baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl I whisk together the flour, cocoa powder, baking soda, and salt until everything is well blended.

Step 3: Cream Butter and Sugars

In a large bowl I beat the softened butter with both sugars until it’s light and fluffy and then I mix in the eggs and vanilla until smooth.

Step 4: Combine the Dough

I slowly add the dry ingredients to the wet mixture and mix until just combined then I fold in the chocolate chips, white chocolate chips, chopped nuts, and toffee bits.

Step 5: Shape the Cookies

Using a cookie scoop I place balls of dough onto the prepared baking sheets leaving space between each one to spread.

Step 6: Bake

I bake the cookies for 9–11 minutes until the edges are set but the centers still look slightly soft.

Step 7: Add Marshmallows

Right after taking the cookies out of the oven I gently press a few mini marshmallows into the tops while they’re still warm.

Step 8: Cool and Set

I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish setting up and slightly firming.

Tips

If you want your marshmallows to get a little toasted I recommend popping the cookies under the broiler for just 30 seconds after baking. I’ve also found that chilling the dough for 30 minutes helps the cookies hold their shape and develop deeper flavor. You can also swap out the nuts depending on what you like—pecans, almonds, or peanuts all work wonderfully.

Ways to Serve

These cookies are amazing with a tall glass of milk or a hot cup of coffee. I love stacking them in cellophane bags tied with ribbon for a quick homemade gift or bringing them to parties where they disappear fast. You can even sandwich ice cream between two for a next-level treat.

Frequently Asked Questions

Can I freeze Rocky Road Cookies?

Yes! You can freeze the baked cookies or the unbaked dough balls. Just add a few extra minutes to the baking time if baking from frozen.

What kind of nuts work best in Rocky Road Cookies?

I usually go with chopped walnuts or almonds but feel free to use whatever you like best.

Can I make Rocky Road Cookies without marshmallows?

You can skip them if needed but they really give the cookies that signature chewy-gooey rocky road flavor and texture.

See You in the Kitchen

I hope you give these rocky road cookies a try! They’re everything I love in a dessert rich, chewy, gooey, and just the right amount of crunchy. Let me know how yours turn out and don’t forget to save the recipe so you can bake up a batch any time a chocolate craving hits.

Happy Cooking!

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