Chewy, gooey, and packed with chocolatey goodness—Rocky Road Cookies are everything you love about the classic ice cream flavor, but in cookie form! With rich cocoa, crunchy nuts, fluffy marshmallows, and melty chocolate chunks, these cookies are the ultimate indulgence. Trust me, one bite, and you’ll be hooked!
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Why You’ll Love Rocky Road Cookies
These cookies are more than just a treat—they’re an experience. Here’s why they’re bound to become your new favorite:
- Perfect Texture – A chewy cookie base with gooey marshmallows and crunchy nuts for the best bite ever.
- Decadent Chocolate Flavor – Rich cocoa and melty chocolate chunks make these cookies a chocoholic’s dream.
- Nostalgic & Fun – Inspired by the beloved Rocky Road ice cream, these cookies bring back sweet memories.
- Great for Sharing – Perfect for bake sales, holiday cookie platters, or just treating yourself!
- Customizable – Swap out nuts, add extra chocolate, or even try white chocolate chips for a twist.
Ingredients in Rocky Road Cookies
These cookies are made with simple ingredients, but together, they create magic.
- Unsalted Butter – Adds richness and helps create that chewy texture.
- Brown Sugar & Granulated Sugar – A mix of sugars gives these cookies the perfect balance of sweetness and chewiness.
- Eggs – Bind everything together and add moisture.
- Vanilla Extract – Enhances the overall flavor.
- Cocoa Powder – The key to that deep, chocolatey taste.
- All-Purpose Flour – Forms the structure of the cookie.
- Baking Soda – Gives the cookies just the right lift.
- Salt – Balances the sweetness and enhances flavor.
- Chocolate Chunks – Melts into gooey, chocolatey pockets.
- Mini Marshmallows – The signature Rocky Road touch—soft, melty, and delicious.
- Chopped Nuts – Traditionally almonds, but walnuts or pecans work too for extra crunch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking! Here’s how to make these irresistible cookies:
- Preheat Your Oven – Set it to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter & Sugars – In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the Wet Ingredients – Mix in the eggs and vanilla extract until smooth.
- Incorporate the Dry Ingredients – Sift together the cocoa powder, flour, baking soda, and salt, then gradually add to the wet mixture.
- Fold in the Mix-Ins – Stir in the chocolate chunks, mini marshmallows, and chopped nuts.
- Scoop & Shape – Drop spoonfuls of dough onto the baking sheet, spacing them apart.
- Bake to Perfection – Bake for 9-11 minutes until the edges are set but the centers are soft. The marshmallows will get wonderfully gooey!
- Cool & Enjoy – Let the cookies cool slightly on the baking sheet before transferring them to a wire rack. Enjoy warm for ultimate gooey goodness!
Nutrition Facts
- Servings: [Number of servings]
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: [Time to prepare ingredients]
- Cook Time: [Time to bake]
- Total Time: [Total time needed]
How to Serve Rocky Road Cookies
These cookies are pure bliss on their own, but here are some fun serving ideas:
- With Ice Cream – Turn them into an ice cream sandwich with vanilla or chocolate ice cream.
- Drizzled with Chocolate – A little melted chocolate on top makes them extra decadent.
- With a Cold Glass of Milk – The classic way to enjoy cookies!
- Warm & Gooey – Pop them in the microwave for 10 seconds before eating for that just-baked texture.
- As a Dessert Platter Star – Serve alongside brownies, blondies, or other homemade treats for variety.
Additional Tips
- Chill the Dough – If time allows, refrigerate the dough for 30 minutes before baking for even thicker cookies.
- Use High-Quality Cocoa – The better the cocoa, the richer the flavor.
- Don’t Overbake – The cookies should still be soft in the center when you take them out; they’ll firm up as they cool.
- Mix Up the Nuts – Try cashews, hazelnuts, or macadamia nuts for a different twist.
- Marshmallow Trick – If marshmallows melt too much, gently press extra on top right after baking.
FAQ Section
Q1: Can I use chocolate chips instead of chunks?
A1: Yes! Chocolate chips work great, but chunks create extra gooey pockets of chocolate.
Q2: Can I make these cookies nut-free?
A2: Absolutely! Just leave out the nuts or swap in sunflower seeds for a crunch.
Q3: How do I store these cookies?
A3: Keep them in an airtight container at room temperature for up to 5 days.
Q4: Can I freeze the dough?
A4: Yes! Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding an extra minute or two.
Q5: What if I don’t have mini marshmallows?
A5: You can chop large marshmallows into smaller pieces or use marshmallow fluff in the dough.
Q6: How do I keep the marshmallows from melting too much?
A6: Try freezing the marshmallows for 10 minutes before mixing them into the dough.
Q7: Can I make these cookies dairy-free?
A7: Yes! Use plant-based butter and dairy-free chocolate.
Q8: Why did my cookies spread too much?
A8: If the butter was too soft or the dough wasn’t chilled, the cookies might spread more. Refrigerating the dough helps!
Q9: Can I double the recipe?
A9: Absolutely! Just make sure to space out the cookies on the baking sheet to prevent them from merging.
Q10: What other mix-ins can I add?
A10: Try shredded coconut, white chocolate chips, or even caramel bits for a fun variation!
Final Thoughts
Rocky Road Cookies are the ultimate mix of chewy, gooey, and crunchy. Whether you’re baking them for a special occasion or just because, these cookies deliver serious chocolatey satisfaction. One batch, and you’ll see why they’re impossible to resist!
Print
Rocky Road Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 11 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These thick, fudgy chocolate cookies are packed with gooey marshmallows, crunchy nuts, and melty chocolate chips. Inspired by Levain Bakery, these rocky road cookies have crisp edges and soft, gooey centers, making them irresistible for chocolate lovers! Perfect for holidays, special occasions, or anytime you crave a decadent treat.
Ingredients
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1 stick (1/2 cup) cold unsalted butter, chopped
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1 cup granulated sugar
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1 large cold egg
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1 1/2 cups all-purpose flour
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1/2 cup cocoa powder (sift if lumpy)
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup chocolate chips (plus extra for topping)
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1/2 cup chopped nuts (cashews, walnuts, almonds, pecans, or pistachios)
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1 cup mini marshmallows (plus extra for topping)
Instructions
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Preheat & Prep
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Preheat oven to 400°F (200°C).
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Line two baking sheets with parchment paper.
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Make the Dough
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In a large mixing bowl, beat cold butter and sugar until creamy using an electric mixer.
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Add egg and mix until combined.
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In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Combine & Shape
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Add the dry ingredients to the wet ingredients and mix on low speed until soft cookie dough forms.
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Stir in chocolate chips and nuts.
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Scoop ¼ to ⅓ cup-sized portions of dough and roll into balls.
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Bake & Cool
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Arrange cookie dough balls on baking sheets, leaving space to spread.
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Press extra chocolate chips, nuts, and marshmallows on top, if desired.
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Bake for 9-11 minutes.
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Let cookies cool on the baking sheet for 30 minutes before transferring to a container.
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Optional: Toast the Marshmallows
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After baking, place extra mini marshmallows on top.
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Use a kitchen torch to slightly toast them for a campfire-style look!
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Notes
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Measure flour & cocoa correctly to avoid a crumbly dough. Spoon and level without packing.
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Want extra gooey cookies? Press more marshmallows on top after baking and torch them lightly.
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Storage: Store in an airtight container at room temperature for up to 5 days.
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Freeze: Freeze dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg