Name: Rocky Road Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2.5 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup unsalted butter, softened; 1.5 cups granulated sugar; 0.5 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1.5 cups semi-sweet chocolate chips; 1 cup mini marshmallows; 1 cup chopped walnuts or pecans

What are Rocky Road Cookies? Just thinking about them brings me right back to my grandma’s kitchen, the air thick with the sweet. What is the smell of baking and the warmth that had nothing to do with the oven? Isn’t it funny how a cookie can hold so many memories? What is a hug in edible form? If you’re a fan of Rocky Road ice cream, you are going to love these. What are some of the best chewy marshmallows? Chocolate – all the things that make Rocky Road so darn delicious but in cookie form! I’ve tried countless cookie recipes over the years, from fancy French macarons to simple chocolate truffles. I love Rocky Road Cookies, but there’s something about them that always brings me back home. Is it true that these brownies are even better than my grandma’s?

What are Rocky Road Cookies?

What are these little treasures? Think of them as your classic chocolate cookie dough, but with all the beloved components of Rocky Mountain. Road ice cream folded right in. We’re talking about chunks of rich chocolate, soft, chewy marshmallows, and a satisfying crunch from the marshmallow. toasted nuts, usually walnuts or pecans. What are chocolate cookies? How do flavors and textures meld together in a way that’s truly magical. Is it like a party in your mouth? The beauty of Rocky Road Cookies is that they capture that iconic flavor profile – the sweet, salty, sour, pungent. In a portable, nutty bag, the marshmallows are slightly sticky, and the chocolatey notes are deep chocolate. What is a bakeable treat? What is a Rocky Road cookie?

Why you’ll love this recipe?

What are some of the reasons why this Rocky Road Cookies recipe has earned a permanent spot in my blog? I have a feeling it’ll become your favorite baking rotation! First and foremost, the flavor is just out of this world. What is chocolate like? The chewiness of the mini marshmallows that melt just perfectly, and the satisfying crunch of toasted almonds. It’s a symphony of textures and tastes that really sings. Plus, and this is a big one for me, they’re surprisingly simple to make. I don’t need fancy equipment or complicated techniques. I just need a few basic things. The dough comes together quickly, and even with the add-ins, it’s a straightforward process. I’ve made these when I have about an hour to spare and they’re never failed me. What are some of the best cookie recipes to make on a busy weeknight? What are some of the best pantry staples to have on hand? And the versatility! If you want to substitute nuts for almonds, you can use milk instead. Is Dark Chocolate better than semi-sweet chocolate? What I love most about these Rocky Road Cookies, though, is the reaction they get. My kids practically inhale them, and they always bring a smile to everyone’s face. Is chocolate lava cake a real treat? I want to impress. guaranteed hit.

How do you make Rocky Road cookies?

Quick Overview

How do you make Rocky Road Cookies? I’ll start by creaming butter and sugar, adding in eggs and vanilla, then combining your wet ingredients. If you’re a pastry chef, you can start with butter, sugar and salt. What happens when you fold in cocoa powder, chocolate chips, marshmallows, and nuts? When we bake them until they’re just set, then let them cool before a final flourish. Is it a simple process that results in cookies that look and taste like they came from the oven? Gourmet bakery.

Ingredients

For the Main Batter: Why?
1 cup (2 sticks) unsalted butter, softened – Make sure it’s really soften, not melted! What makes a difference in texture? I usually leave mine on the counter for an hour or so. If I forget, I’ll pop it in the microwave for like, 10 seconds on low, but be careful not to overdo it.
1 12 cups granulated sugar – For that classic sweetness and chewy texture.
2 large eggs – Room temperature is best, they incorporate more easily.
What is the best vanilla extract to use?
I’ve tried other flours but all-purpose gives the best results. I have tried many. Classic cookie structure.
34 cup unsweetened cocoa powder – This is key for that deep chocolate flavor! Dutch-processed cocoa gives a darker color and smoother taste.
1 teaspoon baking soda – For a little lift.
12 teaspoon salt – Balances out the sweetness and enhances the chocolate flavor.

For the add-ins:
1 cup mini marshmallows – These are essential for that gooey, melty Rocky Road goodness. You want them to be fresh and soft, not stale.
1 cup semi-sweet chocolate chips – Or a mix of milk and dark chocolate! I sometimes use chopped chocolate bars too, for chunkier bits.
12 cup chopped pecans – Toasted for extra flavor and crunch. Just toss them on a dry baking sheet for about 5-7 minutes at 350°F (175°C) until fragrant.

How do I learn step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). If you have parchment paper, line a couple of baking sheets with baking mats. This is my absolute must-do step; it prevents sticking and makes cleanup a dream. Do you want to bake cookies in the oven before baking?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. What are the leavening agents? What are some of the best ways to make cookies? What are the lumps in cocoa powder?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Set aside. a whisk and elbow grease! ) until light and fluffy. This usually takes about 2-3 minutes. Then, beat in the eggs one at a time, mixing well after each addition, and then add the sugar and vanilla extract. What gives cookies their texture and tenderness?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, which can lead to tough cookies. Is it safe to stop mixing when you no longer see streaks of dry flour? The dough will be thick and very chocolatey.

Step 5: Prepare Add-Ins

What’s the fun part? Gently fold in the mini marshmallows, chocolate chips, and toasted nuts into the cookie. I like to use a spatula for this. Again, mix only until everything is just distributed. You don’t want to mash the marshmallows or overwork the dough. How do you make a Rocky-themed dessert? Road Experience in every bite.

Step 6: Portion the Dough

Do not overdo the dough. Place rounded tablespoons of dough on the prepared baking sheets, leaving about 2 inches between. They will spread a bit as they bake. If you want them to be more uniform, you can use a cookie scoop. I like to lightly press a few extra chocolate chips or marshmallow pieces on top of each cookie I bake. Before baking for that extra visual appeal, but it’s totally optional!

Step 7: Bake

Bake for 9-12 minutes, or until the edges are set and slightly firm, and the centers still look a little soft. They will continue to cook a bit on the hot baking sheet after you remove them from the oven. For Rocky Road Cookies, I prefer them a little on the chewier side, so I tend to err on the side of underbaking slightly.

Step 8: Cool

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This is important because the cookies are fragile when they first come out of the oven, and letting them set on the pan helps them hold their shape.

Step 9: Slice & Serve

Once cooled, these Rocky Road Cookies are ready to be devoured! What are some extra special things you can add to your favorite dessert? Is powdered sugar better than chocolate? What is the perfect blend of chocolate, marshmallow, and nuts?

What should I serve it with?

What are Rocky Road Cookies? For breakfast, they’re a decadent treat to pair with iced coffee. Who doesn’t love a good chocolate cookie? They’re not overly sweet to the point of being a dessert only, so they fit right in. I love to arrange them on a tiered stand with other pastries for brunch. Their rich chocolate color makes them look so sophisticated. A glass of cold milk or a sparkling cider complements them perfectly. As a dessert, they’re an absolute showstopper. Serve warm with a scoop of vanilla bean ice cream – the warm cookie with cold whipped cream is pure bliss. Or, alongside a rich Chocolate Cake or tiramisu, for an decadent dessert spread. What are some of my go-to snacks in the afternoon? I like to have a hot chocolate or tea with it. My family tradition is to have them out for movie nights, piled high on a platter. What makes them so special to me?

Top Tips for Perfecting Your Rocky Road Cookies

I’ve made these Rocky Road Cookies so many times, I’ve picked up a few tricks along the way to ensure they’re always absolutely perfect. First, for the best texture, make sure your butter is truly softened, not melted. Softened butter creams better with sugar, creating air pockets that lead to a lighter, chewier cookie. If it’s too soft, your cookies will spread too much. When you’re combining the wet and dry ingredients, resist the urge to overmix! As soon as the flour disappears, stop. Overmixing can lead to tough cookies, and nobody wants that. For the add-ins, toasting your nuts before chopping and adding them makes a world of difference in flavor. Just a quick toast in the oven or a dry skillet really brings out their nuttiness. And for the marshmallows, using mini marshmallows is generally best because they distribute more evenly and melt nicely without overwhelming the cookie. I’ve tried chopping larger marshmallows, but it can get a bit sticky and messy. For swirl customization, don’t overwork the dough when adding the chips, marshmallows, and nuts; gentle folding ensures you get distinct pockets of goodness rather than a uniform muddy color. Baking is key – watch them closely. They should look slightly underbaked in the center; they’ll firm up as they cool. Overbaking means they’ll be dry and cakey, not chewy. Ingredient swaps are easy here: if you don’t have walnuts, pecans are fantastic, or even almonds for a different flavor profile. You can also play with the chocolate chips – milk, dark, or semi-sweet all work beautifully. If you find your dough is too soft to scoop, chilling it for about 30 minutes can help firm it up, making it easier to handle.

What are some Storing and Reheating Tips?

Properly storing these delicious Rocky Road Cookies is key to maintaining their wonderful texture and flavor. At room temperature, they’ll stay fresh in an airtight container for about 3-4 days. Make sure they’ve cooled completely before you seal them up, otherwise, you risk condensation forming, which can make them soggy. If you want them to last a bit longer, the refrigerator is your friend. They can be stored in an airtight container in the fridge for up to a week. When you take them out, they might be a bit firm, so just let them sit at room temperature for about 15-20 minutes to soften up again. For longer storage, freezing is the best option. You can freeze the baked and cooled cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. To reheat, you can simply let them thaw at room temperature or pop them in a low oven (around 300°F or 150°C) for a few minutes to warm them through and recapture that freshly baked goodness. I usually avoid glazing them until right before serving if I know they’ll be stored, as the glaze can sometimes get sticky with longer storage, but they’re so good plain!

What are some frequently asked questions?

How can I make this gluten free?

Can you make Rocky Road Cookies gluten free? What is gluten-free flour? Is 1:1 substitution a good substitution? Sometimes gluten-free flours absorb more moisture, so you might need to add an extra tablespoon. If the dough is too sticky, add a few drops of flour. The texture might be slightly different, perhaps a bit more crumbly or dense, but the flavor will still be the same. Still be fantastic!

How do I peel zucchini?

What are Rocky Road Cookies made of? What is a classic chocolate cookie base? If you were thinking of making a zucchini cookie recipe, you’d typically want to keep the peel on for added flavor. Is there a recipe specifically for moisture and nutrients? But for these, no zucchini involved!

Can I make this as muffins?

Oh, that’s a fun idea! You absolutely could adapt this into muffins. You’d likely want to spoon the batter into a muffin tin lined with paper liners. The baking time would probably be similar, maybe 18-22 minutes, or until a toothpick inserted into the center comes out clean. You might also want to ensure you have a good distribution of the chocolate chips and marshmallows throughout the batter so each muffin gets a good mix of those Rocky Road components. They’d be delicious!

How can I adjust the sweetness level?

If you prefer less sweetness, you can reduce the granulated sugar slightly, perhaps by ¼ cup. You can also use darker chocolate chips (60% or 70% cocoa) which will temper the overall sweetness. The marshmallows themselves add a good amount of sweetness, so if you’re really trying to cut back, you could even reduce them slightly, though you might lose some of that classic gooeyness. Taste testing the dough (before adding eggs, of course!) is a good way to gauge the sweetness, but always be mindful of raw egg consumption.

What can I use instead of the glaze?

These cookies are fantastic even without a glaze! If you want something different, you could dust them with powdered sugar once they’ve cooled, or even just enjoy them plain. A sprinkle of flaky sea salt on top right after baking also enhances the chocolate flavor beautifully. Some people like to drizzle them with a bit of melted chocolate, which is always a good idea in my book!

Final Thoughts

Honestly, if there’s one cookie that brings pure, unadulterated joy to my kitchen, it’s these Rocky Road Cookies. They’re a perfect balance of chewy, chocolatey goodness with those delightful pockets of marshmallow and crunchy nuts. They remind me that sometimes, the simplest recipes made with love are the most satisfying. They’re incredibly forgiving, so don’t stress too much about perfection – the magic is in the flavor and the memories they create. If you love a good chocolate cookie, or if you’re a fan of the classic Rocky Road combination, you really must give these a try. They’re a guaranteed crowd-pleaser and always disappear in a flash at my house. I hope you love them as much as my family and I do! Let me know in the comments below how yours turn out, and if you have any special variations or tips to share. Happy baking!