If you love Rocky Road ice cream, you’ll love these cookies. These Rocky Road Cookies are rich and fudgy with melted mini marshmallows and finely chopped almonds. They are slightly crisp around the edges with a soft and chewy center.
I love these cookies because they’re packed with flavor since every bite is filled with chocolate chips, marshmallows, and almonds. The marshmallows melt slighlty as the cookies bake, giving you that perfect ooey gooey marshmallow pull as you bite into them.
These Rocky Road Cookies use almonds just like Rocky Road ice cream, but you can use any kind of nut you like. Just make sure to chop them up finely to ensure they are properly incorporated into the batter.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Now let’s bake! Preheat your oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Stir in about 3/4 of the marshmallows, chocolate chips, and chopped almonds, making sure to save the rest for the tops of the cookies. Using a 2 tbsp scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
Add remaining marshmallows, chocolate chips, and chopped almonds to the tops of the cookies. Do you best to try and keep any marshmallows away from the edges and bottoms of each cookie ball.
Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 11-13 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract.
With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Stir in about 3/4 of the marshmallows, chocolate chips, and chopped almonds, making sure to save the rest for the tops of the cookies.
Using a 2 tbsp scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
Add remaining marshmallows, chocolate chips, and chopped almonds to the tops of the cookies. Do you best to try and keep any marshmallows away from the edges and bottoms of each cookie ball.
Place each cookie a few inches apart on a parchment lined baking sheet.
Bake for 11-13 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Enjoy!
Notes
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
These Rocky Road Cookies use almonds just like Rocky Road ice cream, but you can use any kind of nut you like. Just make sure to chop them up finely to ensure they are properly incorporated into the batter.
