These Rocky Road Cookies are bursting with rich chocolate flavor. The combination of the chocolate with marshmallows and crunchy walnuts results in a chewy cookie of the beloved rocky road flavor.
The Best Rocky Road Cookie Recipe
I love soft and chewy cookies, and when you add in chocolate, I’m sold! This rocky road cookie recipe is easy to follow, and it’s so delicious. The cookie dough balls are stuffed with gooey marshmallows and chopped walnuts for texture. There are few things better in life! I make these for parties and as gifts. Everyone loves this recipe.
What is Rocky Road?
When I think of rocky road, I think of the ice cream flavor. A creamy chocolate ice cream with nuts and a marshmallow swirl known as rocky road ice cream. Did you know that rock road originates in Australia? It is a no-bake bar made of milk chocolate and marshmallows. The ingredients vary depending on what country you’re in, too! You’ll also love this Rocky Road Fudge recipe.
Ingredients You’ll Need
If you love to bake, you probably have most of these ingredients in your kitchen right now! They are very easy to find at any grocery store, and they aren’t expensive.
- Butter: I use unsalted to control the salt level. Make sure it is softened so it fully incorporates into the cookie dough.
- Granulated Sugar: Just basic white sugar!
- Brown Sugar: This needs to be packed when measured. Light or dark brown sugar will work.
- Egg
- Vanilla Extract: I stand behind the flavor of pure vanilla.
- Flour: I recommend unbleached all purpose flour in this recipe.
- Instant Chocolate Pudding: This is just the dry mix. You do not need to prepare the pudding.
- Baking Soda
- Salt
- Chocolate Chips: I like to use mini semisweet chocolate chips, but you can use milk or dark chocolate, too.
- Marshmallows: Use mini marshmallows because they will be stuffed inside the cookies and mixed in the dough.
- Walnuts: You can buy these chopped or chop them yourself!
How to Make Rocky Road Cookies
This rocky road cookie recipe is a labor of love. The result is worth it, and it’s much easier than you may think!
- Step 1. Preheat your oven to 350 degrees F and prepare a baking sheet with parchment paper. You can also use a non-stick cooking spray or a silicone mat if you prefer.
- Step 2. Add butter, white sugar, and brown sugar to a medium mixing bowl. Cream the butter and sugars with a stand mixer or aa electric hand mixer on medium high speed. It should be creamy, light, and fluffy.
- Step 3. Incorporate vanilla and egg into the butter mixture. Beat until smooth.
- Step 4. Stir in the dry ingredients – flour, chocolate pudding, baking soda, and salt. I like to use a spatula for this step to prevent overworking the dough.
- Step 5. Next, you are going to fold in the chocolate chips, ½ cup walnuts (or almonds), and ½ cup marshmallows.
- Step 6. Scoop out 2 tbsp of dough per cookie using a medium cookie scoop or a spoon. Roll it into a ball and pinch it in half (so we can stuff them with marshmallows.
- Step 7. Place half of the cookie dough ball onto the baking sheet, top it with 2 marshmallows, and then the remaining half of the dough ball. Pinch it closed. to seal the marshmallows inside.
- Step 8. Repeat this process until all of the cookies are prepared.
- Step 9. Top each of the cookies with some of the remaining chopped walnuts, and then bake in the oven for about 10 minutes.
- Step 10. Let the cookies cool for about 8 minutes on the pan before transferring them to a wire rack to cool completely. Enjoy with a cold glass of milk!
How to Store Leftover Rocky Road Cookies
These rocky road cookies can be stored at room temperature for up to 3 days. You can also freeze them for up to 3 months in an airtight container. Allow them to thaw completely at room temperature before eating.
More Chocolate Cookie Recipes to Try
- Dark Chocolate Cookies
- Brookie Cookies
- Homemade Thin Mints
- Chocolate Cherry Cookies
- Cosmic Brownie Cookies
Rocky Road Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached flour
- 1 3.9 oz instant chocolate pudding
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- 2 cups mini marshmallows, divided
- 1 cup chopped walnuts, divided
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium sized mixing bowl, cream together butter, white sugar, and brown sugar.
- Add the egg and vanilla and mix well.
- Stir in flour, chocolate pudding, baking soda, and salt.
- Fold in 1 cup chocolate chips, 1/2 cup walnuts, and 1/2 cup marshmallows.
- Use a 2 tablespoon cookie scoop or a spoon to create cookie dough balls – these balls will need to be stuffed with marshmallows to create the gooey center.
- Pinch the cookie dough ball in half and put half of it on the baking sheet.
- Top the cookie dough half with three marshmallows and place the other half of the cookie dough ball on top and seal in the marshmallows inside.
- Once all of the cookie dough balls have been stuffed with marshmallows, top each cookie dough ball with chopped walnuts and bake for 10 minutes.
- Remove from the oven and let cool on the cookie sheet for 8 minutes before transferring to a cooling rack, or let cool completely on the parchment paper.
- If your cookies spread more than you like, immediately use a spoon after they come out of the oven to push the melted marshmallows back into the center of the cookie.
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