rocky road cookie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

I’ve been making rocky road cookies for years, and they’re always a hit with my family. The combination of chocolate, marshmallows, and nuts is irresistible. I love how the gooey marshmallows and crunchy nuts add texture to the chewy cookie.

My kids can’t get enough of them, and they’re perfect for packing in lunches or snacking on the go. I also appreciate how easy it is to make a big batch of these cookies – just mix together the ingredients, drop by spoonfuls onto a baking sheet, and bake until golden brown. They’re a great way to satisfy a sweet tooth without feeling too guilty.

Plus, they’re easy to customize with different types of nuts or chocolate chips. My family loves when I add in dried cranberries or cherries for an extra burst of flavor. I’ve even used these cookies as a base for other desserts, like topping them with ice cream or whipped cream and fresh fruit.

The possibilities are endless! I first discovered this recipe in a cookbook from the 1950s, but it’s since become a staple in our household. The original recipe called for chopped up candy bars, but I prefer using mini marshmallows and chopped nuts for a more textured treat.

Regardless, these cookies are always a crowd-pleaser.

Rocky Road Cookies

4.7 from 1503 votes

These rocky road cookies combine a rich chocolate cookie base with marshmallows, nuts, and chocolate chunks. They are chewy, gooey, and perfect for satisfying a sweet craving.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Mix-Ins

1 cup mini marshmallows
1/2 cup chopped walnuts or pecans
1/2 cup semisweet chocolate chunks or chips

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3Beat in the egg and vanilla extract until well combined.
4In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt, then gradually add the dry ingredients to the wet mixture, mixing until just combined.
5Fold in the mini marshmallows, chopped nuts, and chocolate chunks until evenly distributed.
6The dough will be slightly stiff; do not overmix.
7Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8Bake for 10 to 12 minutes, until the edges are set and the tops are slightly cracked; the centers will still look soft.
9Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10The cookies will firm up as they cool, creating a chewy texture with gooey marshmallow pockets.

🔧Equipment

Mixing bowls
Electric mixer or whisk
Baking sheet
Parchment paper
Cookie scoop or spoon
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 11g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 95mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 3g

📝Notes

For best results, use fresh mini marshmallows as they stay softer during baking. You can substitute the nuts with additional chocolate chips if desired.

Watch Video Of How Rocky Road Cookies Works

These rocky road cookies are always a good idea for any occasion – whether it’s a family gathering or just a quick snack at home.

They’re perfect for storing in an airtight container on your counter for up to five days or freezing for longer-term storage.

When reheating leftovers, try microwaving them for 10-15 seconds or baking in the oven at 350°F (175°C) for five minutes to restore their chewy texture.

❓ Frequently Asked Questions About Rocky Road Cookies

Q: What type of chocolate is best for making rocky road cookies?

A: You can use either semi-sweet or milk chocolate chips – both will give you delicious results. If you want a more intense chocolate flavor, go with the semi-sweet chips.

Q: Can I use other types of nuts besides walnuts?

A: Absolutely! You can substitute pecans, hazelnuts, or even peanuts if you prefer.

Q: How do I store leftover rocky road cookies?

A: These cookies are best stored in an airtight container at room temperature for up to five days. If you want to keep them longer, consider freezing them – just thaw at room temperature when you’re ready to enjoy.

Q: Can I make rocky road cookies without marshmallows?

A: While marshmallows are a key component of this recipe, you can omit them if you don’t have any on hand. Just be aware that the texture will be slightly different.

Q: How do I ensure my rocky road cookies don’t spread too much during baking?

A: To prevent spreading, make sure your dough is well-chilled before baking – this will help the cookies retain their shape better.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts