Rocky Road Cookies are a decadent treat that combines rich chocolate, gooey marshmallows, and crunchy nuts in every bite. These cookies are a perfect blend of chewy and crispy textures, making them irresistible for any sweet tooth. With just 25 minutes from start to finish, they’re an easy yet indulgent dessert for busy days or last-minute cravings.
The deep cocoa flavor pairs beautifully with the soft marshmallow pockets and the nutty crunch, creating a symphony of tastes and textures. Whether you’re sharing them with friends or enjoying a quiet moment, these cookies are sure to bring joy and satisfaction.
Packed with 223 calories per serving, these cookies offer a guilt-free indulgence that’s both satisfying and delicious. The combination of 30g of carbohydrates and 3g of protein provides a balanced treat that’s perfect for a quick energy boost. The 11g of fat adds richness, while the 2g of fiber ensures a satisfying bite. Each cookie is a little piece of heaven, with a perfect balance of sweetness and texture. Whether you’re a seasoned baker or a beginner, these Rocky Road Cookies are a foolproof way to impress and delight everyone at the table.
Ingredients for Rocky Road Cookies
- 1 cup (226 g) unsalted butter, melted (cooled to room temperature)
- ½ cup (50 g) natural cocoa powder
- ½ teaspoon instant coffee (optional, for enhanced flavor)
- 1 ¼ cups (250 g) light or dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups (340 g) mini chocolate chips, divided
- 1 cup (112 g) chopped almonds
- 1 ½ cups mini marshmallows
- Sea salt (optional, for sprinkling on top)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the melted butter, cocoa powder, and instant coffee (if using). Stir until smooth. Ensure the butter is no longer warm to the touch before proceeding.
- Add the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. Stir until well combined.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Fold in 1 cup (170 g) of mini chocolate chips, the chopped almonds, and the mini marshmallows until evenly distributed.
- Scoop the dough by rounded 1 ½ Tablespoon-sized portions. Roll gently between your palms to form a ball. If any marshmallows are exposed, tuck them into the dough to prevent leakage during baking.
- Pour the remaining 1 cup (170 g) of mini chocolate chips into a small dish. Press the top of each cookie dough ball into the chips to coat.
- Place the dough balls on the prepared baking sheet, spacing them at least 2 inches (5 cm) apart. Bake for 8-10 minutes, or until the edges are set.
- If desired, sprinkle a pinch of sea salt on top of the cookies within 1-2 minutes of removing them from the oven.
- Allow the cookies to cool completely on the baking sheet before enjoying. They will be fragile when warm.
Storage and Reheating Tips
Store your Rocky Road Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch up the mix-ins for a fun twist! Swap the almonds for pecans or walnuts, or use white chocolate chips instead of mini chocolate chips. For a nut-free version, omit the almonds and add extra marshmallows or even crushed pretzels for a salty-sweet crunch. You can also experiment with different cocoa powders for a deeper or milder chocolate flavor.
Time-Saving Hacks
To speed up prep, melt the butter in the microwave in 20-second intervals, stirring in between. Use pre-chopped almonds to save time, and measure out all your ingredients before starting. If you’re short on time, skip rolling the dough balls in extra chocolate chips—they’ll still be delicious!
Equipment Guidance
A sturdy baking sheet and parchment paper are essential for even baking and easy cleanup. Use a 1 ½ Tablespoon cookie scoop for uniform dough balls, and a small dish for pressing the tops into chocolate chips. A silicone spatula works well for mixing the dough, and a wire rack ensures your cookies cool evenly without becoming soggy.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon.
Can I skip the coffee?
Absolutely—it’s optional and just enhances the chocolate flavor.
Why do the marshmallows leak?
Exposed marshmallows melt and spread, so tuck them into the dough for neater cookies. Don’t worry—they’ll still taste amazing!
Rocky Road Cookies
Ingredients
- 1 cup unsalted butter melted
- ½ cup natural cocoa powder
- ½ teaspoon instant coffee optional
- 1 ¼ cups light or dark brown sugar firmly packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups mini chocolate chips divided
- 1 cup chopped almonds
- 1 ½ cups mini marshmallows
- Sea salt to sprinkle on top optional
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the butter,cocoa powder and coffee (if using) and stir until combined. Make sure the butter has cooled/is no longer warm to the touch before proceeding.
- Add sugars, egg, egg yolk, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Stir in 1 cup (170g) of mini chocolate chips, chopped almonds, and mini marshmallows until combined.
- Scoop dough by rounded 1 ½ Tablespoon-sized scoop and roll gently between your palms to form a ball. If there is any marshmallows peeking through the dough, you may wish to tuck it into the dough, as any exposed marshmallow will leak out when cooking (not a problem or a taste issue, but cookies just aren’t as pretty this way).
- Pour the remaining 1 cup (170g of mini chocolate chips into a small dish and press the top of each cookie dough ball inot the chips. Place on baking sheet, spacing at least 2” (5cm) apart, and bake at 350F (175C) for 8-10 minutes.
- If desired, sprinkle sea salt on top of cookies within a minute or two after removing from oven.
- Allow cookies to cool completely on baking sheet before enjoying (they will be fragile when warm).