Rocky road cookies are rich, chocolate cookies that are full of melty chocolate chips, gooey marshmallows, and sliced almonds. These easy cookies are made in one-bowl, no mixer and no chilling required.
Not only does rocky road make a fantastic ice cream flavor, but it’s also makes tasty cookies! These soft chocolate cookies are delicious, easy to make, and they’re made in one bowl.
So they’re as quick and easy as they are delicious. Give them a try, and you may have a new favorite cookie!
Why you’ll love these cookies
- Tasty: The cookies are so flavorful! Between the rich, chocolate cookie base, chocolate chips, marshmallows, and almonds, the cookies have tons of flavor.
- Easy: There’s no need to break out the mixer or chill the dough.
- Quick: The cookies can be prepped and baked in about 20 minutes.
Ingredient notes
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Chocolate Chips: I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or semisweet, if you prefer.
- Marshmallows: It’s important to halve the marshmallows. If you use full mini marshmallows, the cookies will spread more as they bake.
- Almonds: I use thin-sliced almonds. You could use chopped almonds if you prefer.
How to make rocky road cookies
Step 1: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
Step 2: Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
Step 3: Whisk the butter until it is completely melted.
Step 4: Add the sugars; mix until well-combined.
Step 5: Stir in vanilla and egg until incorporated.
Step 6: Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 7: Stir in chocolate chips, mini marshmallows, and sliced almonds.
Step 8: Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Step 9: Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Recipe Tips!
- Mixing: I highly recommend mixing the cookies by hand. You can use an electric mixer, but hand mixing helps to avoid overworking the dough.
- Baking: One of the keys to make soft cookies is slightly underbaking the cookies. This means that the edges should look set but the middles should still look puffy and soft. If you bake the cookies until they look “done”, they won’t be as soft.
- Shaping: The marshmallows can cause the cookies to end up misshapen. If this happens, simply use a rubber spatula to gently push the baked cookie back into shape. It’s important to do this as soon as the cookies come out of the oven. Once they begin to cool, you won’t be able to reshape them.
- For the photos on the page, I made slightly larger cookies. I used 2 tablespoons of dough, rolled it into a ball, and then flattened slightly. I baked the cookies for about 10 minutes.
Storage
Store any leftover cookies in an airtight container. The cookies will keep for up to 4 days when properly stored.
More chocolate cookie recipes!
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Rocky Road Cookies
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
- ½ cup semisweet chocolate chips
- 1 cup halved mini marshmallows
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips, mini marshmallows, and sliced almonds.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
betty says
i wish you will tell roughly how many this would make, I have to make 9 dozen for a cookie exchange
Kate says
Hi! This recipe makes 22 cookies. The yield for all of my recipes is right above the recipe ingredients and next to the pin, print, and rate buttons.
Jennifer Cruz says
Did this today, it turned out really well! Thanks!
Kate says
Thank you! I’m glad that you liked them!
EDay says
Surprised there aren’t more reviews. These are delish! I have to say mine aren’t quite as neat looking. Some of the marshmallow oozed out and became caramelized, but not a bad thing! I didn’t slice the marshmallows in half though, used a bit of black cocoa and a few more slivered almonds for crunch. Great soft and chewy texture. Highly recommended!
Kate says
Thank you! If the cookies lose shape as they bake, you can gently scoot them back into shape with a silicone spatula while they’re still hot.
Naomi says
You stress weighing your ingredients but you don’t give the weight in your recipes. I do prefer to weigh my ingredients but without that in the recipe how do you suggest we do that?
Rachel says
If you click on “metric” under Ingredients it converts to weight.