Rocky Road Cookies

Name: Rocky Road Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 3/4 cup of butter, room temperature; 1 large egg; 1 egg yolk; 1/2 cup of granulated sugar; 1/2 cup of brown sugar, packed; 1 2/3 cups of all purpose flour; 1/3 cup of natural unsweetened cocoa powder; 1 teaspoon of espresso powder; 3/4 teaspoon of baking soda; 1/2 teaspoon of salt; 1 teaspoon of vanilla extract; 4 ounces of almonds, chopped; 3/4 cup of milk chocolate chips; 6 ounces of marshmallow fluff

January 20, 2022

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Rock Road is one of my very favorite ice cream flavors. The combination of rich chocolate, salty nuts and whipped marshmallowy goodness is quite the trifecta of flavors and it should definitely not be limited to frozen desserts…

These rocky road cookies combine everything you love about the ice cream with a great chewiness and swirls of marshmallow that bake into this caramelized, crystalized sugary texture that I cannot get enough of.

If these cookies sound like something you would enjoy, then let’s get them started…

Begin by gathering 3/4 cup of room temperature butter, 1 large egg, 1 egg yolk, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 2/3 cup of all purpose flour, 1/3 cup of natural unsweetened cocoa powder, 1 teaspoon of espresso powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, 4 ounces of chopped almonds, 3/4 cup of milk chocolate chips and 6 ounces of marshmallow fluff.

In a large mixing bowl, combine 3/4 cup of room temperature butter with 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar. Using an electric hand mixer, beat the butter and sugar on medium speed until it is fully combined.

Now, add 1 large egg, 1 egg yolk and 1 teaspoon of vanilla extract and beat until light and fluffy.

The dry ingredients can be combined in a separate bowl and add all at once, but if you prefer to keep this limited to a one bowl cookie dough, you can add 1/3 cup of natural unsweetened cocoa powder, 1 teaspoon of espresso powder, 3/4 teaspoon of baking soda and 1/2 teaspoon of salt and beat on slow speed until just combined and then fold 1 2/3 cup of all purpose flour in using a silicone spatula.

As with most cookie dough recipes, avoid over mixing this dough. Just mix until you no longer see white flour in the dough and then gently fold in 4 ounces of chopped almonds and 3/4 cup of milk chocolate chips.

Be sure that the almonds and chocolate are evenly distributed.

The best way to add the marshmallow swirl is to push about one quarter of the cookie down to one side of the bowl. Then take a large spoonful of marshmallow fluff and fold it into the cookie dough a few times…

See how the marshmallow is swirled throughout the dough? This is what you are looking for and this only takes a few quick folds. If you mix the marshmallow in too much, it will dissolve into the cookie dough and not create those beautiful swirls of white throughout the cookies, so be gentle with the fluff.

Use a cookie dough scoop to scoop heaping tablespoons of cookie dough onto non-stick or parchment lined baking sheets. Once you removed the dough that had been swirled with marshmallow, repeat the process with another portion of dough, repeating this process until all of the dough has been swirled with marshmallow and scooped onto a cookie sheets.

Place the balls of cookie dough into the freezer for about 10 minutes and preheat your oven to 350 degrees.

The freezer time is important with these cookies! Even though it’s only 10 minutes, it is just enough time to set the marshmallow fluff, so it doesn’t melt down and liquify during the baking process.

After they are nice and cold, bake the cookies in a 350 degree oven for 10-11 minutes. They will spread quite a bit, so keep them a few inches apart on the baking sheet.

Important Note!

Most of these cookies will not look this beautifully symmetrical when they come out of the oven. The marshmallow pools and softens in different ways in each cookie, so they all look different when freshly baked. If you want your cookies to be uniformly round, grab a large round dough cutter and swirl the warm cookies inside of it to round them out nicely.

Once the cookies are baked, transfer the baking sheets onto cooling racks or a heat proof surface, such as a cutting board and let the cookies cool for a few minutes before transferring them directly onto the cooling racks. The marshmallow will eventually set up beautifully, but initially, it is quite soft and the cookies will fall apart if you try to scoop them up too early.

I think you can tell by looking at them, but really… these cookies are amazing. The texture is chewy, but light and each bite has a little bit of everything that you want. The chocolate is bold, the almonds are salty and the marshmallow is smooth and sweet… they are perfect and you are going to love them so much.

Make them… you’ll be so glad that you did…

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