Description

These Rocky Road Cookies combine rich cocoa and buttery dough with crunchy almonds, gooey marshmallows, and melty chocolate chips for a decadent, chewy treat with a crunchy and soft texture contrast. Perfect for chocolate lovers seeking a fun twist on classic cookies, these are easy to make and bake to a gooey, crackly perfection.

Ingredients

Scale

Wet Ingredients

1 cup salted butter (melted and cooled slightly)
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract

Dry Ingredients

2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Add-ins

1 cup chopped almonds
1 cup semi-sweet chocolate chips
12 large marshmallows (cut in half for 24 total)
Extra chopped almonds and mini chocolate chips for rolling the cookie dough (optional)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a large cookie sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the melted butter and packed light brown sugar until the mixture is smooth and thoroughly combined.
Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating on medium speed after each addition. Then mix in the vanilla extract. Continue beating for 30-45 seconds until fully integrated and the batter appears smooth.
Combine Dry Ingredients: In a separate medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt using a whisk to ensure even distribution and prevent lumps.
Mix Dry into Wet: Reduce the mixer speed to low and gradually add the sifted dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
Fold in Nuts and Chocolate Chips: Using a large rubber spatula or wooden spoon, gently fold in the chopped almonds and semi-sweet chocolate chips by hand to evenly distribute without breaking them up.
Shape Cookies and Add Marshmallows: Roll the dough into balls about 1 tablespoon each. Flatten each ball slightly and place one marshmallow half into the center. Wrap the edges of the dough up around the marshmallow so it’s contained but still visible in the center.
Optional Coating: In a small bowl, combine extra chopped almonds and mini chocolate chips. Gently press the top of each cookie ball into this nut and chocolate chip mixture. Make sure this coating sticks to the dough but does not cover the marshmallow.
Bake: Place the cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the tops of the marshmallows are lightly golden and the cookies have a crackly baked look. The cookies will be soft initially but firm up after cooling.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely or serve warm or at room temperature.

Notes

Using melted butter adds richness and helps create a chewy texture.
Cutting marshmallows in halves allows better distribution within the cookie and melting effect.
Do not overmix the dough once dry ingredients are added to prevent tough cookies.
Pressing cookies into chopped almonds and mini chips adds extra crunch and chocolate burst.
These cookies are best enjoyed within 2-3 days for freshness but can be frozen for longer storage.
Make sure the marshmallows are slightly visible to get that signature rocky road look and gooey texture.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Rocky Road Cookies, chocolate cookies, marshmallow cookies, almond cookies, chocolate chip cookies, rocky road dessert