Chocolate Rocky Road Cookies
What’s in rocky road cookies?
Our rocky road cookies follow the classic flavors of rocky road ice cream. Our recipe starts with a chocolate cookie base, then you add in almonds, chocolate chips and marshmallows. Extra marshmallows in mine, please!
What kind of nuts can I use?
Our nut recommendation would be to use either almonds (chopped or sliced), peanuts (whole or chopped), or walnuts (chopped).
But these are your cookies! If you want to use pecans, cashews, etc, I say go for it!
Can I use mallow bits in place of the marshmallows?
Yes, you definitely can. I would suggest using 1 cup of Mallow Bits and mixing those into the batter. If you’re not sure what mallow bits are, they are basically like lucky charm marshmallows shaped into tiny marshmallow shapes. They won’t give you the same gooey texture of mini marshmallows, but they are still fun (and delicious) to use in this rocky road cookie recipe.
Can I make these rocky road cookies gluten free? Dairy free?
Yes! I recommend using King Arthur All Purpose Gluten Free Flour as a one for one substitute for regular all-purpose flour. We have used that flour with AWESOME results to make these cookies gluten free!
To make these chocolate rocky road cookies dairy free, you can substitute palm shortening for the butter and use dairy free chocolate chips.
How to make cookies that LOOK AWESOME
Okay, so cookies taste great, but we want them to look great too. Making cookies look awesome takes 1 extra step in the baking process.
Here’s the key: to make delicious, drool-worthy cookies, always add additional toppings to the outside of your dough balls. That way when your cookies are done baking, they’ll have all these delicious looking pieces of almonds, chocolate chips, and marshmallows on the surface of the cookie.
Don’t be afraid to load them with toppings ?
What’s the best way to bake cookies?
I highly suggest you bake cookies on a cookie sheet that’s lined with a silicone baking mat. Also, bake cookies in the middle of your oven, one tray at a time.
How to eat rocky road cookies
Put them in your mouth, duh. I kid ?
What I mean is that you can eat them warm right off the cookie sheet, let them completely cool and eat or, microwave them for 5 seconds before eating if they are stored in a tupperware container.
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- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & 1/3 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sliced almond, broken into smaller pieces
- 1/2 cup semi-sweet chocolate chips
- To top the cookies: 1 cup mini marshmallows, extra sliced almonds and chocolate chips
- Preheat the oven to 350º F.
- In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and vanilla extract, beat again.
- In separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
- Add in the sliced almonds and chocolate chips, mix by hand until combined. The batter will be thick.
- Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press 3-4 mini marshmallows into each cookie and add additional almond pieces and chocolate chips to the outside of the dough balls.
- Bake for 10-12 minutes.
- Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour.