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- Fudgy Rocky Road Cookies
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!
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.
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.
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
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.
We love these rocky road cookies so much and are so excited for you to love on them too! Happy baking!
XXX
PrintFudgy Rocky Road Cookies
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 25mins
- Yield 18 cookies
- Category Dessert
- Method oven
- Cuisine American
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!
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 25mins
- Yield 18 cookies
- Category Dessert
- Method oven
- Cuisine American
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
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- 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.
- Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
- 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.
- Fold in the marshmallows, chocolate chunks and peanuts.
- 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.
- 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!
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 25mins
- Yield 18 cookies
- Category Dessert
- Method oven
- Cuisine American
This is the best cookie ever!!!! Make it!
Okay I loveddddd these cookies! I made them a few nights ago and the taste was incredible, but I had the same problem as the other few commenters where they really thinned out. I was feeling ambitious so I made them again the next day and tweaked the recipe a little – I added 1 tsp of baking powder then baked half the dough right away and chilled the other half for about 20 minutes then baked it. The first batch came out better but the dough that was chilled came out more cookie like, thicker and some chew to it. And the taste was still 100000/10! All in all, making these probably a million more times because they were such a hit and would recommend the baking powder + chill time 🙂
What happens if I don’t have espresso powder? Is it possible to make it without this?
Hi Sydney! You can absolutely make this without espresso powder–they’ll just be slightly less chocolatey tasting!