These rocky road cookies are a chewy cookie that features the classic flavor combination of gooey marshmallows, crunchy nuts, and rich, decadent chocolate.
Prep Time10 minutesmins
Cook Time12 minutesmins
Freeze Time30 minutesmins
Total Time52 minutesmins
Keyword: Rocky Road Cookies Recipe
2½cupsall-purpose flour,spooned and leveled
¼cupunsweetened cocoa powder
11.5ouncessemi-sweet chocolate chunks(I used Nestle)
1cupsalted sweet cream butter,softened
4ouncesunsweetened baking chocolate, chopped (I used Baker’s premium baking bar)
¾cuplight brown sugar,tightly packed
1½teaspoonspure vanilla extract
1cupchopped walnuts,divided into ¾ cup and ¼ cup
12whole marshmallows,cut in half
1½cupsof mini marshmallows,about 5 mini marshmallows per cookie
6snack-size chocolate bars,each broken into 8 pieces = 48 broken pieces (I used Hershey bars)
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.
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.