These ultra-thick, ooey-gooey rocky road cookies are packed with chocolate chips, melty marshmallows, and crunchy nuts.
From the crisp edges to the fudgy center, every bite is pure indulgence.
And if you’ve ever tried Levain cookies, you’ll love them! They’re an easy copycat you can have ready in no time.
Make them for your next party or book club, and I promise they won’t last.
Why You’ll Love These Rocky Road Cookies
Irresistible Chocolate Flavor: These cookies offer a delightful combination of rich chocolate, gooey marshmallows, and crunchy nuts. They’re the perfect balance of textures and flavors in every bite.
Crowd-Pleaser: With their irresistible appearance and enticing aroma, these cookies will be a hit on any occasion! Serve them at parties, bake sales, or family gatherings.
Customizable: The recipe’s flexibility allows easy substitutions or additions, encouraging bakers to create their own signature version.
Ingredients
- Unsalted Butter: Provides a creamy base, ensuring the cookies are tender and flavorful.
- Granulated & Light Brown Sugar: Add sweetness and moisture. The brown sugar also ensures the cookies are chewy.
- All-Purpose Flour & Baking Soda: Flour is the foundation of the cookies. Baking soda helps them rise, just a little, so they’re not dense.
- Cornstarch: Keeps the cookies tender.
- Unsweetened Cocoa Powder: Adds rich chocolate flavor and a deep color to the cookies.
- Eggs: For binding the ingredients.
- Vanilla Extract & Instant Coffee Granules: Vanilla infuses the dough with a warm, aromatic essence. Instant coffee makes the chocolate flavor pop.
- Salt: Enhances all the flavors and balances the sweetness.
- Semi-Sweet Chocolate Chips: Melty pockets of chocolate that create bursts of sweetness in every bite.
- Mini Marshmallows: For a sweet, chewy finish.
- Chopped Nuts: Provide a crunchy contrast to the soft cookie.
How to Make Rocky Road Cookies
Whether you’re craving a comforting snack, a crowd-pleasing dessert, or just a little something to satisfy your sweet tooth, these rocky road cookies are sure to hit the spot.
They’re perfect for cozy nights in, festive gatherings, or as a special treat to share with loved ones.
Here’s how to make them:
1. PREHEAT the oven to 400°F and line the baking sheets with parchment. Set aside.
2. CUBE the cold butter and beat it with the granulated sugar, brown sugar, and instant coffee granules until light and fluffy.
3. BLEND in the egg and yolks, one at a time, then the vanilla.
4. WHISK the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl.
5. ADD the dry ingredients to the wet ingredients, mixing gently by hand until halfway combined. Fold in the chocolate chips, marshmallows, and chopped nuts until no streaks of flour remain.
6. PORTION the dough into 2.5-3-ounce balls and arrange on the baking sheets.
7. BAKE for 7-9 minutes, or until the tops no longer look wet. Press a few extra marshmallows and chocolate chips on top of each cookie immediately after baking for a bakery-style finish.
8. COOL the cookies on the trays for 10 minutes before transferring them to a wire rack. Serve slightly warm and gooey or at room temperature. Enjoy!
Tips For the Best Rocky Road Cookies
I love how these cookies have a slightly crisp exterior but are incredibly soft and chewy on the inside.
The melted chocolate chips and marshmallows create pockets of ooey-gooey goodness that make each cookie a delightful surprise.
Worried they won’t turn out perfectly? Here are a few tips:
- Use cold butter. Cube it for easy mixing. And yes, it needs to be cold. That way, you don’t have to chill the dough.
- Ingredient quality. For a rich chocolate flavor, use high-quality unsweetened cocoa powder and premium semi-sweet chocolate chips.
- Toast the nuts. Bake them at 350 for about 10 minutes to enhance their flavor.
- Don’t worry about the high heat. Yes, you really need to bake these at 400°F. That’s how you get the firm edges and fudgy centers.
- Add sea salt. To make these extra special, sprinkle flaky sea salt over the cookies before baking.
- Variations. Experiment with pecans or macadamia nuts, try white chocolate chips, or dried fruit, or add some toffee bits.
How to Store
If you’re a fan of chocolate, marshmallows, and a little crunch, you’ve got to give these rocky road cookies a try.
Fair warning, though: they won’t last long! When I make these cookies, I never have leftovers.
If you happen to have more willpower, here’s how to store them:
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 5 days, or refrigerate for up to a week.
To Freeze: Wrap individual cookies tightly in plastic. Then, store them in a freezer-safe bag or container. Freeze for up to 3 months, thawing at room temperature when ready to enjoy.
More Thick & Fudgy Cookies You’ll Love
Black and White Cookies
Thumbprint Cookies
Double Chocolate Skillet Cookie
Pumpkin Chocolate Chip Cookies
Rocky Road Cookies
16
servings20
minutes9
minutes315
kcalThese ultra-thick, ooey-gooey rocky road cookies are packed with chocolate chips, melty marshmallows, and crunchy nuts. They’re pure indulgence!
Ingredients
1 cup unsalted butter, cold
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon instant coffee granules, optional
1 large egg + 2 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup mini marshmallows
3/4 cup chopped walnuts or almonds
Instructions
- Preheat the oven to 400°Fahrenheit. Line two baking sheets with parchment paper or silicone mats. Set aside.
- Cube the cold butter and transfer it to a large bowl. Add the granulated sugar, brown sugar, and instant coffee granules (if using), and beat with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Reduce the speed to low and blend in the egg and yolks, one at a time, until smooth. Mix in the vanilla extract.
- In a separate bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently by hand until about halfway combined. Add the chocolate chips, marshmallows, and chopped nuts, and mix just until no streaks of flour are visible.
- Portion the cookies into 2.5-3-ounce balls (weigh them for accuracy). Arrange on the baking sheets with 2-3 inches between them.
- Bake for 7-9 minutes, until the tops no longer look wet. Immediately after removing the cookies from the oven, press a few extra marshmallows and chocolate chips on top of each cookie for a bakery-style finish.
- Let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
- Serve slightly warm and gooey or at room temperature. Enjoy!
Notes
- Use cold butter so you don’t need to chill the dough. If it’s soft, cover and chill the dough for 30 minutes.
- To make these extra special, sprinkle flaky sea salt over the cookies before baking. Or try adding white chocolate chips, toffee bits, or dried fruits.
I haven’t tried them yet, but I have the recipe saved and am guessing they will become a new favorite! Thank you for sharing!
Let us know how you like them, Carol!
I’ve never used coffee in My cookies so I’m a little embarrassed to ask this. Do you make a cup of instant coffee and take the amount out you need. Can you use regular perked coffee? Thank You
Hi Teri!
Please don’t be embarrassed!
That is a totally valid question, and I’ve actually gone back in to this one to clarify – so thank you for asking!!
You want simple, instant coffee granules. Dry, right out of the jar.
It will dissolve into the mix as you stir 🙂