Introduction

Rocky Road Cookies combine rich chocolate, gooey marshmallows, and crunchy almonds for a delightful treat that’s perfect any time of year. These chewy, fudgy cookies are quick to make and sure to satisfy your sweet tooth.

A close-up view of three thick, rich chocolate cookies resting on a black wire cooling rack over a white marbled texture. Each cookie is dark brown with a cracked surface, showing melty white marshmallow bits and semi-sweet chocolate chips embedded unevenly on all sides. The cookies have a chewy texture with visible pockets of gooey marshmallow and shiny chocolate chunks creating a mix of creamy white and deep brown spots. The edges of the cookies look slightly crispy while the center appears soft and moist. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter
3/4 cup brown sugar (packed)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 ⅓ cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup halved mini marshmallows
1/4 cup sliced almonds

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Microwave the butter in a large, microwave-safe bowl for about 40 seconds until mostly melted. Whisk thoroughly until completely melted.
Step 3: Add both the brown sugar and granulated sugar to the melted butter and mix until well combined.
Step 4: Stir in the vanilla extract and egg until fully incorporated.
Step 5: Add the flour, cocoa powder, baking soda, and salt. Mix gently until just combined. The dough should be soft and slightly sticky but not overly so.
Step 6: Fold in the chocolate chips, mini marshmallows, and sliced almonds evenly throughout the dough.
Step 7: Use about 1.5 tablespoons of dough per cookie (a medium cookie scoop works well). Place the scoops 2 inches apart on the prepared baking sheets.
Step 8: Bake for 7–10 minutes until the cookies are set but still look slightly underbaked in the center. They will be puffy when fresh out of the oven.
Step 9: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Measure flour by spooning it into your measuring cup and leveling off with a knife to avoid dense cookies.
For extra crunch, lightly toast the sliced almonds before adding them to the dough.
Substitute walnuts or pecans for almonds if preferred.
Use dark chocolate chips instead of semisweet for a richer chocolate flavor.
If you like your marshmallows extra melty, try adding a few more mini marshmallows on top of each cookie before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm briefly in the microwave or oven to soften the marshmallows and refresh the texture.

How to Serve

Six thick chocolate cookies with visible white marshmallow patches and dark chocolate chips are placed on a black cooling rack lined with light brown paper. The cookies have a rough, cracked texture with dark brown as the main color and uneven white and melted chocolate spots scattered on top. The surface below is a white marbled texture, where a small clear glass bowl filled with chocolate chips is partially visible on the left side, along with loose chocolate chips scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking.

Why do the cookies look underbaked when done?

Rocky Road Cookies are meant to be soft and fudgy. They often appear a bit underbaked in the center but will firm up as they cool, giving a chewy texture with gooey marshmallows inside.