These rocky road cookies are easy, no chill, decadent, and stuffed with different add-ins. You will love the delicious varying flavors and textures that compliment the delicious chocolate cookie base. These cookies are best straight out of the over, but are fresh for days. These cookies have a soft and melty marshmallows, a brownie textured cookie dough, and crunchy almonds!
What is a Rocky Road Cookie?
These cookies are based off of the classic ice cream. The ice cream is usually a decadent and fudge chocolate ice cream, generously topped with sliced almonds and marshmallows. These cookies are the cookie version of the famous rocky road ice cream.
Nuts
You can use your nuts of choice. the recipe normally calls or sliced almonds, but you can substitute them for pecans, peanuts, and walnuts. If you have a nut allergy, or simply do not want nuts in your cookie, you can skip adding.
Details:
- Level: Beginner
- Difficulty: Easy
- Flavor: chocolatey, nutty, sweet with melty marshmallows.
Serving
I highly recommend serving these ASAP as they are best warm, soft and melty. You can also choose to microwave them for 15-30 seconds to remelt the marshmallow and to eat the tasty brownie/cookie base while it is warm and gooey!
Tips
- Use a cookie scoop to get uniform cookies
- Press the some more marshmallow and almonds on top for decoration, flavor and texture.
- Stick the marshmallows only on the exterior, auto prevent spreading.
Easy Rocky Road Cookies
Ingredients
- 1 and 1/2 cup All-purpose flour
- 1/4 cup dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla extracts
- 1/2 cup sliced almonds
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows or chopped up marshmallow
Instructions
- Preheat the oven to 350°F or 175°C and prep two cookie sheets/ baking pans.
- In a bowl, whip your butter with an electirc beater on medium-high speed for 1 minute. Add your granulated and brown sugar, then beat for 2 more minutes. Crack in your egg and pour in your vanilla. Whip for 1 more minute.
- Sift in your flour, baking soda, cocoa and salt. Fold in your drys with a spatula until fully combined.
- Add in your almonds and chocolate chips. Stir until fully combined.
- Scoop about 1 and 1/2 tbsp of cookie dough and press 3-4 marshmallows onto the top, and press some almonds. Space them about 2 inches apart and bake for 10-12 minutes.
- Cool for 5 minutes and enjoy!
