Rocky Road Cookies

This is the sister cookie recipe to my S'mores Cookies. These Rocky Road Cookies are totally irresistible with a rich chocolate cookie dough base, gooey marshmallows and nuts just like your favorite ice cream! I've had Rocky Road ice cream with both almonds and walnuts, so included both in this cookie recipe and I think they are so delicious. The cookies are slightly crisp on the edges and soft, almost fudgy in the middle. They stay soft and chewy for quite a while at room temperature too.

WHY THIS RECIPE WORKS

• Soft and chewy cookies - these cookies have an irresistible soft and chewy texture with an almost fudgy interior. The soft cookie dough allows it to stick well to the marshmallows and coat them evenly so they bake into the dough rather than ooze out entirely.
• Rich chocolate flavor - plenty of cocoa powder makes deeply chocolaty cookies.
• Dark chocolate chunk cookies - nice big melty pools of dark chocolate from a chopped up dark chocolate bar contrasts nicely against the sweet gooey marshmallow and toasted nuts. I also love to use these bittersweet callets.
• Gooey toasted marshmallows - the marshmallows inside of the dough stay nice and gooey while the ones at the surface toast up slightly.
• Toasted nuts - this is optional, but toasting the nuts adds so much dimension.

INGREDIENTS FOR ROCKY ROAD COOKIES

• All purpose flour - regular unbleached all-purpose flour is great for these soft and chewy cookies.
• Cocoa powder - I prefer this Dutch process cocoa for a rich dark color.
• Unsalted butter - butter is the base of these delicious cookies. If you use salted butter, then reduce the added salt in the recipe by half.
• Milk - a bit of milk hydrates the dough to add moisture to counteract the drying effect of cocoa powder. It makes the insides of these cookies fudgy, and it also softens the cookie dough so that the marshmallows stay within.
• Pure vanilla extract - vanilla will enhance the flavor of any cookie dough, and these s'mores cookies are no exception. I like this Madagascar Bourbon Vanilla extract.
• Brown sugar - light brown sugar adds molasses flavor and extra softness to these cookies. You can use dark brown sugar, but I think light brown gives the perfect flavor balance.

• Dark chocolate - I like to chop chocolate from a bar instead of using chocolate chips for this recipe. Anything between 50 and 70% cocoa solids will work.
• Sea salt - flaky sea salt is completely optional, but it really takes these to a whole new level! It balances the sweet marshmallows and complements the dark chocolate. I highly recommend it!
• Marshmallows - mini marshmallows work best so they distribute through the cookie dough.
• Almonds - you can use raw or toasted almonds depending on your preference for taste. Toasted almonds will add more dimension.
• Walnuts - I like walnuts in my rocky road cookies. I've had rocky road ice cream with walnuts and liked it so I included both!

STEP BY STEP INSTRUCTIONS

• STEP 1). Blend dry ingredients. Combine flour, cocoa powder, baking soda and salt in a medium bowl and whisk to blend evenly.*NOTE: if your cocoa powder is lumpy, I recommend sifting it in.
• STEP 2). Mix butter and sugars. Combine softened butter with brown sugar, granulated sugar and vanilla extract in a large bowl or the bowl of a stand mixer. Mix by hand using the "creaming method" with a wide rubber spatula to smear the butter and sugar together and mix vigorously until smooth, slightly fluffed and lightened in color just slightly. You can also use a handheld mixer. If you use a stand mixer, secure the paddle attachment and mix on medium-low speed for 1-2 minutes. It should look more like a paste or damp sand rather than a very pale aerated mixture. Stop to scrape down the sides of the bowl a few times during mixing.
• STEP 3). Mix in egg. Add the egg and mix until well incorporated.
• STEP 4). Mix in dry ingredients and the milk. Add dry ingredients and mix gently (on low speed if using a mixer) until it just begins to incorporate. Before all of the flour is absorbed, add the milk and continue mixing until combined.
• STEP 5). Fold in the chocolate chunks, nuts and marshmallows until they are evenly distributed, but do not over-mix.
• STEP 6). Chill the dough. Cover the bowl and refrigerate for 1-2 hours (or freeze for 30 minutes).
• STEP 7). Bake. Use a 1 ½-oz cookie scoop to portion dough and release onto prepared baking sheets spacing them 2 inches apart. Do not flatten. Place a few extra chocolate chunks, nuts and marshmallows on top of each dough ball if desired. Place the tray in the fridge for 20 minutes until firm if you prefer extra thick cookies (this is optional). Bake for 9-11 minutes until puffed and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool completely on trays since they are delicate while warm from all the gooey marshmallow. While still warm though, you can use a round cookie cutter or the edges of a turner spatula to tuck in the wonky edges from the oozing marshmallow to shape the cookies into circles. Sprinkle flaky sea salt on top while still warm if desired.

EXPERT BAKING TIPS

• Do not reduce the sugar. The right amount of sugar will make these cookies soft and chewy because it binds water so that it stays tightly in the cookie dough and doesn't evaporate excessively during baking.
• Do not over-bake. It's hard to tell when chocolate cookies are done since you can't see browning as a visual cue. Judge their doneness by touch - the edges will be firm and the centers should still feel a bit soft.
• Let cool on the baking tray. The marshmallow that oozes out of the cookies onto the tray will basically turn into candy and will be very delicate and fragile while warm, so let the cookies cool for at least 3 minutes before transferring to ensure the cookies hold together.
• Shape the cookies while still warm. Just after the cookies are baked and while still warm, the sugar will be malleable and you will be able to gently tuck and nudge the oozing marshmallow into place with a large round cookie cutter or a spatula for neatly round cookies if you want to.

RECIPE FAQ

STORAGE AND FREEZING

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Video

Rocky Road Cookies

Christina Marsigliese

Inspired by that classic ice cream flavor, these irresistible rocky road cookies have a rich chocolate cookie dough base, gooey marshmallows and crunchy nuts almonds and walnuts. The cookies are slightly crisp on the edges and soft, almost fudgy in the middle. They stay soft and chewy for quite a while so you can enjoy them endlessly!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Servings 14 cookies

Ingredients

  

• 1 cup plus 3 tbsp (168g) all-purpose flour
• ⅓ cup (28g) cocoa powder (I prefer this Dutch cocoa or this one)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) salted butter, softened
• ½ cup (110g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon (5ml) pure vanilla extract
• 2 teaspoon (10ml) milk
• 1 cup (142g) coarsely chopped dark chocolate, plus extra for topping
• ⅓ cup (45g) mixed chopped nuts (walnuts and almonds), plus extra for topping
• ¾ cup (40g) mini marshmallows, plus extra for topping

Instructions

 

• Combine flour, cocoa powder*, baking soda and salt in a medium bowl and whisk to blend evenly.

  *NOTE: if your cocoa powder is lumpy, I recommend sifting it in.
• Combine softened butter with brown sugar, granulated sugar and vanilla extract in a large bowl or the bowl of a stand mixer. Mix by hand using the "creaming method" with a wide rubber spatula to smear the butter and sugar together and mix vigorously until smooth, slightly fluffed and lightened in color just slightly. You can also use a handheld mixer. If you use a stand mixer, secure the paddle attachment and mix on medium-low speed for 1-2 minutes. It should look more like a paste or damp sand rather than a very pale aerated mixture. Stop to scrape down the sides of the bowl a few times during mixing.
• Add the egg and mix until well incorporated.
• Add dry ingredients and mix gently (on low speed if using a mixer) until it just begins to incorporate. Before all of the flour is absorbed, add the milk and continue mixing until combined. Fold in the chocolate chunks, nuts and marshmallows until they are evenly distributed, but do not over-mix. Cover the bowl and refrigerate for 1-2 hours (or freeze for 30 minutes).
• Preheat your oven to 350°F. Line 2 large cookie sheets with parchment paper.
• Use a 1.35-oz cookie scoop to portion dough and release onto prepared baking sheets spacing them 2 inches apart. Do not flatten. Place a few extra chocolate chunks, nuts and marshmallows on top of each dough ball if desired. Place the tray in the fridge for 20 minutes until firm if you prefer extra thick cookies (this is optional). Bake for 9-11 minutes until puffed and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool completely on trays since they are delicate while warm from all the gooey marshmallow. While still warm though, you can use a round cookie cutter or the edges of a turner spatula to tuck in the wonky edges from the oozing marshmallow to shape the cookies into circles.