These easy double Chocolate Rocky Road Cookies are loaded with crunchy Almonds, ooey gooey Marshmallows, and rich Dark Chocolate Chips! They're decadent but also easy to make, perfect for movie nights or birthday parties!
Rocky Road Cookies are so decadent! We love classic Rocky Road, so here they are in cookie form!
With ooey-gooey marshmallows, a chocolate cookie dough base, and crunchy almonds, these chewy rocky road cookies will take your rocky road experience to the next level.
These cookies are a fun treat for movie nights, birthday parties, a Christmas cookie exchange, or bake sales—really any occasion (and any excuse)!
For more marshmallowy cookie ideas check out my Strawberry Magic Bars, these Church Window Cookies, and my Peanut Butter S'mores Cookies.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, White Sugar, Brown Sugar, Baking Soda, Cocoa Powder Dutch Process, Chocolate Fudge Instant Pudding Mix, Salt
Filling. Chopped Almonds, Mini Marshmallows, Semi-Sweet Chocolate Chips (Optional)
How to Make Rocky Road Cookies
All instructions are included in the recipe card below, but here are step-by-step instructions with photos to help you out too!
In a large bowl, using an electric hand mixer or the bowl of a stand mixer, cream together softened Butter, Granulated Sugar, and Brown Sugar.
Scrape the sides of the bowl as needed to cream together all ingredients for 2-3 minutes. The butter mixture will turn light and fluffy.
Add Vanilla Extract and Eggs and continue to cream together. Scrape the sides of the mixing bowl as needed.
Gradually add dry ingredients of All Purpose Flour, Chocolate Fudge Pudding, Cocoa Powder, Baking Soda, and Salt to the butter mixture until just combined. Do not over-mix.
Add Marshmallows to the cookie dough.
Add Chocolate Chips and chopped Almonds and stir by hand using a wooden spoon.
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 350F Degrees. Prepare 2 cookie sheets with parchment paper or a silicone baking mat.
Using a medium size #24 Cookie Scoop place cookie dough on the baking sheet at least 2 inches apart. Press flat making with the palm of your hand.
Tip: Make sure the mallow bits are not touching the pan when baking. They tend to melt and get sticky on the bottom.
Press additional Marshmallows, Chocolate Chips, and chopped Almonds onto the tops of each cookie - this is optional.
Bake at 350 F Degrees for 9-11 minutes or until the edges are set and the center is no longer glossy. Do not overbake.
Allow cookies to cool for at least 5 minutes on the hot tray before moving them to a wire rack to finish cooling.
Once cookies are fully cooled, store them in an airtight container or a Ziploc Bag.
Storage & Freezing
Storage: Store cookies once they have cooled in an airtight container at room temperature for up to 5 days, in a single layer if possible. These cookies are best if enjoyed within 2-3 days.
Freezing: Rocky Road Cookie Recipe can be stored in a sealed container and frozen for up to 3 months. Place a layer of parchment paper between each cookie to prevent sticking.
Substitutions & Variations
- Nuts. Any kind of crunchy nuts will work well in these cookies, Try chopped walnuts, crunchy pecans, or crushed peanuts in these cookies for a bit of variety. Omit them altogether for a softer cookie!
- Chips. Use any kind of chocolate chip in these cookies, but I would recommend using good quality chocolate chips if you can. White chocolate chips, milk chocolate chips, or even peanut butter chips would work well.
- Chocolate. You can chop up a bar of cholate to use chocolate chunks instead of chocolate chips for a different texture.
- Candy. Add some candy into the mix, like Mini Reese's Pieces, Mini M&Ms, or crushed Mini Chocolate Eggs would work well to add flavor and color to these cookies.
- Marshmallows. You can use any color of marshmallows for these cookies, but the mini ones will fit better than larger ones.
- Flour. You can use Gluten-Free flour if you prefer, so long as it acts in the same way as normal flour.
What makes a good cookie? Do they have soft centers and crispy edges, and are they chewy cookies? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||130 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Always do a test bake with 1 or 2 cookies to see how the cookies bake in your oven. If cookies spread too much, add 2-3 tablespoons flour to cookie dough before baking the rest!
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Rocky Road Cookies recipe?
Let me know what you thought of this delicious cookie recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Chocolate Cookie Recipes
- Chocolate Peppermint Cookies
- Andes Mint Chocolate Cookies
- Oreo Chocolate Swig Sugar Cookies
- Chocolate Snowball Cookies
- Easy Oreo Cheesecake Cookies
- Chocolate Peppermint Crinkle Cookies
- Chocolate Swig Sugar Cookies
- Oreo Stuffed Chocolate Chip Cookies
- Brownie Mix Chocolate Chip Cookies
Rocky Road Cookies
- 1 cup Butter Softened
- ¾ cup Brown Sugar 160g
- ¼ cup Granulated Sugar 50g
- 1 teaspoon Vanilla Extract
- 2 Eggs Large
- 2 cups All Purpose Flour 240g
- ¼ cup Cocoa Powder Dutch Process 30g
- 1 Box Chocolate Fudge Pudding Instant Pudding 3.9oz Box
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Mini Marshmallows
- ½ cup Chopped Almonds
- In a large bowl using an electric mixer or in a bowl of a stand mixer cream together softened Butter, Granulated Sugar, and Brown Sugar.
- Scrape sides of the bowl as needed to cream together all ingredients for 2-3 minutes. The butter mixture will turn light and fluffy.
- Add Vanilla Extract and Eggs and continue to cream together. Scrape the sides of the mixing bowl as needed.
- Gradually add dry ingredients of All Purpose Flour, Chocolate Fudge Pudding, Cocoa Powder, Baking Soda, and Salt to the butter mixture until just combined. Do not over-mix.
- Hand stir the Chocolate Chips, Marshmallows, and chopped Almonds into the cookie dough.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 350F Degrees. Prepare 2 cookie sheets with parchment paper or a silicone baking mat.
- Using a medium size #24 Cookie Scoop place cookie dough on the baking sheet at least 2 inches apart. Press each cookie dough ball flat making with the palm of your hand.
- Press additional marshmallows, chocolate chips, and chopped almonds into the top of the cookies (optional).
- Bake at 350 F Degrees for 9-11 minutes or until edges are set and the center is no longer glossy. Do not overbake.
- Allow cookies to cool for at least 5 minutes on the hot tray before moving them to a wire rack to finish cooling.
- Once cookies are fully cooled, store cooled cookies in an airtight container or a Ziploc Bag.
- Storage: Store cookies once they have cooled in an airtight container at room temperature for up to 5 days, in a single layer if possible. These cookies are best if enjoyed within 2-3 days.
- Freezing: Rocky Road Cookie Recipe can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Thank you for sharing this! I followed the recipe to a tee and they turned out perfectly. They were amazing! 😊
I love this MJ! So glad you loved this cookie recipe. It's a keeper!