Rocky Road Cookies

These rocky road cookies are a chewy cookie that features the classic flavor combination of gooey marshmallows, crunchy nuts, and rich, decadent chocolate.

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Table of Contents

Rocky Road Cookies Ingredients
Substitutions And Additions
How To Make This Rocky Road Cookie Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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These chewy rocky road cookies just seem to hit the spot when you’re in the mood for a sweet treat. The cookies have all the flavors of everyone’s favorite treat – rich chocolate, crunchy nuts, and gooey melted marshmallows, but in cookie form.

a close up shot of Rocky Road Cookies stacked on top of each other on a plate

Rocky Road Cookies Ingredients

Rocky Road Cookies raw ingredients that are labeled

Rocky road cookies are truly a divine and simply irresistible treat.

Filled with generous amounts of decadent chocolate, marshmallows, and crunchy walnuts, the combination is sure to delight the tastebuds.

To make these rich cookies, you’ll need:

2½ cups of all-purpose flour, spooned and leveled
¼ cup of unsweetened cocoa powder
1 teaspoon of baking soda
¼ teaspoon of salt
1 (11.5-ounce) package of semi-sweet chocolate chunks (I used Nestle)
1 cup of salted sweet cream butter, softened
1 (4-ounce) package of unsweetened baking chocolate, chopped (I used Baker’s premium baking bar)
¾ cup of granulated sugar
¾ cup of light brown sugar, tightly packed
1½ teaspoons of pure vanilla extract
2 large eggs, room temperature
1 cup of chopped walnuts (divided into ¾ cup and ¼ cup)
12 whole marshmallows, cut in half
1½ cups of mini marshmallows (about 5 mini marshmallows per cookie)
6 snack-size chocolate bars, each broken into 8 pieces = 48 broken pieces (I used Hershey bars)

Substitutions And Additions

CANDY BARS: You can substitute almond snack-size candy bars for plain chocolate bars in these easy rocky road cookies.

You could even use chopped peanut snack bars, like Mr. Goodbar.

MARSHMALLOWS: You can substitute mini marshmallows for the halved full-size marshmallows in this easy recipe.

You will need three to four mini marshmallows to replace the halved full-size.

NUTS: If you have a nut allergy or prefer a nut-free option, you can omit the nuts altogether from the recipe.

However, if you still want some crunch and texture, you can replace the nuts with an equal amount of crispy rice cereal or toasted coconut flakes.

VANILLA EXTRACT: While vanilla extract is a staple in most recipes, you can experiment with different extracts to add exciting flavors.

Try using almond extract for a nutty twist or peppermint extract for a refreshing and festive touch, especially during the holiday season.

Making these cookies has a couple of extra steps that you don’t normally find when making cookies.

Just like any other cookie recipe, you will whip up the chocolatey cookie dough.

Once made, you are going to take two balls of dough and sandwich a marshmallow in the middle. Form a ball so that the marshmallow is stuffed inside.

To make these delectable cookies, follow our step-by-step instructions below.

STEP ONE: Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk to combine.

STEP TWO: Add the chocolate chunks to the flour mixture and stir to combine. Set it aside.

STEP THREE: Add the butter and chopped baking chocolate to a 1½ to 2-quart saucepan.

Heat the butter and baking chocolate over low heat, stirring often until the mixture is completely melted.

Allow the mixture to cool. Since the mixture is heated over low heat, it will not be very hot. It should be just above a warm temperature.

STEP FOUR: Beat the brown and white sugar, vanilla, and cooled butter mixture for about one minute to combine.

Use a stand mixer or a large bowl and an electric hand mixer on medium-high speed.

dry ingredients added to the wet ingredients and blended together in a bowl

STEP FIVE: Lower the mixer speed to low. Add the eggs, one at a time, beating well after each egg.

STEP SIX: Add the dry ingredients to the wet ingredients. Increase the mixer speed to medium.

STEP SEVEN: Once the dry ingredients are incorporated, add three-quarters of a cup of chopped walnuts. Mix just until the nuts are well combined.

STEP EIGHT: Line two baking sheets with parchment paper or silicone baking sheets (Silpat).

STEP NINE: Use a 1½ tablespoon cookie scoop. Scoop out two scoops of cookie dough.

Roll each into a ball and partially flatten. This will be the top and the bottom.

Place one of the halved marshmallows in the center of the bottom dough. Place the top dough over the halved marshmallow.

Seal the edges and roll into a ball, sealing any cracks as you roll.

Place the dough ball on the prepared cookie sheet. Repeat the process, and space the dough balls 2 to 2½ inches apart.

Place the dough balls in the freezer for 30 minutes.

OUR RECIPE DEVELOPER SAYS

It may seem like an extra step, but it is very important to freeze the filled dough balls.

This chill time helps ensure that the marshmallow and chocolate chunks do not ooze out prematurely during the baking process.

dough placed over the marshmallow and roll into a ball

STEP TEN: Preheat the oven to 375°F. Bake the cookies for 11 to 13 minutes.

Immediately after removing the cookies from the oven, press the five mini marshmallows into the top of the cookies.

Press four of the broken candy bar pieces around the mini marshmallows.

Sprinkle the remaining chopped walnuts over the mini marshmallows and broken chocolate bars.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

The cookies may appear bulbous and under-baked, but when the mini marshmallows and broken chocolate bars are pressed into the cookies, they will be the perfect height and size.

walnuts sprinkled over the marshmallows and chocolate bars on a baking sheet

STEP ELEVEN: Allow the cookies to rest for five minutes on the baking sheet before transferring them to a wire rack.

The halved marshmallow inside the cookie may have oozed out during the baking/topping process, so it may be a little sticky.

Allow the cookies to cool completely before serving.

How To Serve

These delectable treats always taste better when accompanied by something equally indulgent – like rich hot chocolate!

Make it extra special by adding a hint of coffee liqueur and top it with a dollop of whipped cream.

These chocolate rocky road cookies are such a fun treat for kids. Serve them for an afternoon snack to surprise your little ones, along with a Wendy’s Frosty.

We have plenty of other cookie recipes that we’d love to share with you. Our chocolate kiss cookies and red velvet cookies are particular favorites.

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Storage

Whether you’re planning to make these cookies ahead of time or have some leftovers, here are some handy tips for storing them.

MAKE AHEAD: If you want to get a head start on your baking, you can definitely make these rocky road cookies ahead of time.

Once the cookies have cooled completely, place them in an airtight container or a resealable plastic bag. Store them at room temperature for up to two days.

For longer storage, follow the instructions below for keeping them in the fridge or freezer.

ON THE COUNTER: Store any leftovers of these delicious cookies in an airtight container for up to two days at room temperature.

IN THE FREEZER: You can freeze the unbaked stuffed dough balls for up to two weeks before baking. Cover with aluminum foil before freezing.

You can also freeze the baked cookies for up to two months. Allow the cookies to thaw overnight in the refrigerator before serving.

Why We Love This Recipe

IRRESISTIBLE TEXTURE: The combination of soft, gooey marshmallows, crunchy nuts, and rich chocolate creates a delightful texture that keeps you coming back for more.

DECADENT CHOCOLATE FLAVOR: These cookies are packed with chocolatey goodness. With cocoa powder and chocolate chips, they deliver a deep, indulgent chocolate flavor.

EASY TO MAKE: This recipe is straightforward and beginner-friendly, making it accessible to both novice and experienced bakers.

overhead shot of Rocky Road Cookies on a plate

The classic rocky road flavor never goes out of style. Featuring gooey marshmallows, crunchy walnuts, and soft chocolate cookies, there is nothing better than a plate of these decadent rocky road cookies.

FREQUENTLY ASKED QUESTIONS

Can I leave the nuts out of this rocky road cookie recipe?

If you need to keep your desserts nut-free, you can still make these delicious cookies without the walnuts.

Can I freeze these cookies?

The fudgy chocolate cookie recipe can be frozen either as unbaked dough balls or baked cookies.

Do these cookies have to be stored in the fridge?

These tasty cookies are perfectly fine kept out on the counter for up to five days.

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Rocky Road Cookies

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These rocky road cookies are a chewy cookie that features the classic flavor combination of gooey marshmallows, crunchy nuts, and rich, decadent chocolate.

Prep Time 10

Cook Time 12

Total Time 52

Servings

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Ingredients

2½ cups all-purpose flour, spooned and leveled
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
11.5 ounces semi-sweet chocolate chunks (I used Nestle)
1 cup salted sweet cream butter, softened
4 ounces unsweetened baking chocolate, chopped (I used Baker’s premium baking bar)
¾ cup granulated sugar
¾ cup light brown sugar, tightly packed
1½ teaspoons pure vanilla extract
2 large eggs, room temperature
1 cup chopped walnuts, divided into ¾ cup and ¼ cup
12 whole marshmallows, cut in half
1½ cups of mini marshmallows, about 5 mini marshmallows per cookie
6 snack-size chocolate bars, each broken into 8 pieces = 48 broken pieces (I used Hershey bars)

Instructions

Add the flour, cocoa powder, baking soda, and salt to a medium-sized bowl. Whisk to combine.
Add the chocolate chunks to the flour mixture and stir to combine. Set it aside.
Add the butter and chopped baking chocolate to a 1½ to 2-quart saucepan. Heat the butter and baking chocolate over low heat, stirring often until the mixture is completely melted. Allow the mixture to cool. (Since the mixture is heated over low heat, it will not be very hot. It should be just above a warm temperature)
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the sugars, vanilla, and cooled butter mixture for about 1 minute to combine.
Lower the mixer speed to low. Add the eggs, one at a time, beating well after each egg.
Add the dry ingredients to the wet ingredients. Increase the mixer speed to medium.
Once the dry ingredients are incorporated, add the ¾ cup of chopped walnuts. Mix just until the nuts are well combined.
Line 2 baking sheets with parchment paper or silicone baking sheet (Silpat).
Use a 1½ tablespoon cookie scoop. Scoop out 2 scoops of cookie dough. Roll each into a ball and partially flatten (This will be the top and the bottom). Place 1 of the halved marshmallows in the center of the bottom dough. Place the top dough over the halved marshmallow. Seal the edges and roll into a ball, sealing any cracks as you roll. Place the dough ball on the prepared baking sheet. Repeat the process, and space the dough balls 2 to 2½ inches apart. Place the dough balls in the freezer for 30 minutes.
Preheat the oven to 375°F. Bake the cookies for 11 to 13 minutes. Immediately after removing the cookies from the oven, press the 5 mini marshmallows into the top of the cookie. Press 4 of the broken candy bar pieces around the mini marshmallows. Sprinkle the remaining chopped walnuts over the mini marshmallows and broken chocolate bars.
Allow the cookies to rest for 5 minutes on the baking sheet before transferring them to a cooling rack. The halved marshmallow inside the cookie may have oozed out during the baking/topping process, so it may be a little sticky. Allow the cookies to cool completely before serving.

Notes

It may seem like an extra step, but it is very important to freeze the filled dough balls. This chill time helps ensure that the marshmallow and chocolate chunks do not ooze out prematurely during the baking process.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
The cookies may appear bulbous and under-baked, but when the mini marshmallows and broken chocolate bars are pressed into the cookies, they will be the perfect height and size.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Andra Willits Writer + Editor
Teresia Shrum Recipe Developer

Rocky Road Cookies

Rocky Road Cookies Ingredients

Substitutions And Additions

How To Serve

White Chocolate Chip Cookies

Cookie Dough Dip

Storage

Why We Love This Recipe

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