Fudgy Rocky Road Cookies

Cookies
December 9, 2021
Cookies
December 9, 2021

Fudgy Rocky Road Cookies

  • Prep time: 1 hr
  • Cook time: 30 min
  • Total time: 1 hr 30 min

Marshmallows + peanuts + chocolate…what’s not to like? These decadent rocky road cookies are the perfect salty sweet treat to load up all your Christmas cookie boxes!

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Fudgy Rocky Road Cookies

Marshmallows + peanuts + chocolate…what’s not to like? These decadent rocky road cookies are the perfect salty sweet treat to load up all your Christmas cookie boxes!

rocky road cookies with marshmallows and peanuts

Fudgy Rocky Road Cookies

We love a chocolate cookie. But we love a fudgy chocolate cookie LOADED with marshmallows, chocolate chunks and nuts even more. These delicious rocky road cookies stay soft for days, come together in 30 minutes, and are a serious crowd pleaser!

I mean…JUST LOOK AT THESE. They’re decadent, fudgy and seriously drool worthy.

rocky road cookies

What is rocky road?

Rocky road is traditionally made up of marshmallows, chocolate, and peanuts (or some other crunchy nut). You’ve probably had this flavor in an ice cream cone or homemade fudge, and I promise you, it’s just as good in these brownies. The marshmallows work to cut some of the richness of the brownies and the peanuts add a much needed crunch.

rocky road cookie

Ingredients for Rocky Road Cookies

I absolutely love this rocky road cookie recipe because it comes together in under 30 minutes, is made in one bowl, and requires no chill time! Plus, you’ll only need 11 ingredients, most of which are pantry staples. Here’s your shopping list:

  • Unsalted Butter
  • Brown Sugar
  • Egg
  • Vanilla Extract
  • Cocoa Powder
  • All Purpose Flour
  • Baking Sooda
  • Salt
  • Marshmallows
  • Peanuts
  • Chocolate Chunks

rocky road cookies

Tips for making perfect rocky road cookies

This is a pretty straightforward cookie recipe, but there are always a few insider secrets that will guarantee you perfect cookies every time.

  • Use high quality chocolate: The key to a good chocolate cookie is using a high quality cocoa powder and chocolate chunks. We love Rodelle’s cocoa powder and usually use Ghiradelli chocolate bars chopped up as the chunks!
  • Try not to get too many marshmallows on the bottom of the cookies: Baking with marshmallows can be a little messy. Worth it–but messy. I find it helps to try to get most of the marshmallows in your dough on the top or in the middle of the cookie. This will keep the bottom of your cookie less sticky and stable!
  • Under bake your cookies: Baked goods continue to bake as they cool, so if a cookie is fully baked when it comes out of the oven it will be overbaked by the time it’s cool. You’ll want to take your cookies out when they’re slightly underdone so that they stay nice and soft with that gooey center.

rocky road cookies

We love these rocky road cookies so much and are so excited for you to love on them too!  Happy baking!

XXX

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Fudgy Rocky Road Cookies

4.5 from 2 reviews

Marshmallows + peanuts + chocolate…what’s not to like? These decadent rocky road cookies are the perfect salty sweet treat to load up all your Christmas cookie boxes!

Marshmallows + peanuts + chocolate…what’s not to like? These decadent rocky road cookies are the perfect salty sweet treat to load up all your Christmas cookie boxes!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract.
  • 1/3 cup cocoa powder
  • 1 teaspoon espresso powder
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup marshmallows
  • 2/3 cup peanuts, roughly chopped
  • 1/2 cup chocolate chips or chunks

Instructions

    1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
    2. Place the softened butter and brown sugar in a stand mixer fit with the paddle attachment. Beat on medium high speed until fluffy, about 2 minutes.
    3. Scrape down the sides of the bowl  and add the egg and vanilla extract. Mix until combined.
    4. Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
    5. Fold in the marshmallows, chocolate chunks and peanuts.
    6. Use a 2 ounce cookie scoop to drop the cookie dough onto your prepared cookie sheet 2 inches apart. Press a few extra marshmallows on top of each cookie.
    7. Bake at 350°F for 10 minutes or until the edges are set but the centers are still gooey. Allow to cool for 10 minutes on the baking sheet until set. Enjoy!

Keywords: rocky road cookies, fudgy

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    • Hi Sydney! You can absolutely make this without espresso powder–they’ll just be slightly less chocolatey tasting!

  1. I would firstly like to say that these were a 10/10 for taste & everyone really enjoyed the texture as well as the taste. My reason for 4 stars is that I slightly felt like I had been catfished. The cookies in the photo are round & hold together well. Were as mine spread out quite a lot & were almost like lace cookies in some sections. I understand that the pictures are dolled up to catch your eye. I don’t not understand how mine could have ever not spread the way they did. The dough was like fudge & mixing the add-in was tough, so I’m curious how it spread so much. I have done an oven test, so I know where the hot spots are that didn’t seem to be the issue. Any ideas as to why?

    • I kinda think I had the same thing happen so I made a double batch and made them like brownies instead and they came out amazing.

    • Hi Kathryn! It sounds like maybe something went awry with your batch because these should not spread that much! It sounds like something might have been mismeasured because I agree it would be very perplexing for the dough to be super tough and dense but the cookies to spread so much!

  2. Just made the dough and rolled into balls. Can I freeze the dough to make at a later date? I do this with other cookies but don’t know if the frozen marshmallows would do well. Very excited!!

    • Hi Ava! Yes you can! I would only freeze them for up to 1 month though as marshmallows can get a little funky in the freezer!

  3. I would like to make these and ship them to my son. If I put them in a container and then put ht container in a ziplock bag, do you think they will be ok for four days? Even Fed Ex is taking longer these days…..thanks!

    • Yes I do! These cookies stay fudgy for DAYS! For best results I’d recommend freezing them until you send them out so they stay fresh as long as possible!