Rocky road ice cream is a classic favorite, but have you ever had it in cookie form? Marshmallows, chocolate, and pecans in a soft and chewy cookie form, need I say more?
These rocky road cookies are absolutely delicious. With baking cocoa and chocolate chips, every bite is a chocolate lover’s dream.
The marshmallows add a subtly sweet and creamy texture and the nuts come in for that crunch and flavor punch. If that doesn’t have you salivating thinking about these cookies, then just look at the pictures- they speak for themselves.
Rocky road drop cookies are easy to make and look fantastic too. With such an easy-to-make cookie dough recipe, you know you’ll want to make them more than once.
But that’s okay because there are so many reasons to make cookies throughout the year that you’ll no doubt find excuses to whip up a batch now and again. (I know I do!)
Rocky Road Ingredients
- Flour: You’ll need all-purpose flour but the actual amount that you need will vary based on a lot of different factors including weather, location, and more. So check the recipe card notes for further details.
- Cocoa powder: Giving us a nice chocolate flavored cookie.
- Leavening agents: We need both baking soda and baking powder to give these cookies puff up nicely while baking.
- Salt: This is actually a flavor enhancer and it makes all of the other flavors in these cookies POP and tastes fantastic.
- Butter: We need 2 sticks (1 cup) of softened butter to get a good and rich flavored cookie that practically melts in your mouth.
- Sugars: We need both white and brown sugar to get a good and chewy cookie with sweetness and a crisp edge.
- Vanilla: Vanilla extract will help us a good flavor base for the other ingredients to branch off of.
- Eggs: These are the binder that keeps the cookie together so that they don’t fall apart.
- Pecans: Giving us that nutty crunch we want in every bite.
- Mini Marshmallows: Little pillows of gooey melted goodness drawing us in with their appearance and keeping us going for another bite.
- Semi-Sweet Chocolate Chips: Adding yet another chocolate flavor to help give us a better range of flavors.
How to Make Rocky Road Cookies
- Preheat your oven to 375 degrees F and prepare a baking sheet with parchment paper or lightly grease it and set it aside.
- In a bowl, sift together the cocoa, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugars together until they are light and fluffy (about 2-3 minutes).
- Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla and then mix again until combined.
- Gradually add in the dry ingredients, while paying close attention to the dough consistency as you go. You want the dough to be slightly sticky when touched and may need to add in a little extra flour or leave some out. (The recipe card notes have more details).
- Mix in the pecans, marshmallows, and chocolate chips until just combined.
- Drop the cookie dough by the rounded tablespoons onto your prepared baking sheet.
- Bake in your preheated oven for 8-10 minutes, rotating the sheet halfway and checking at the 8-minute mark. The cookies should appear done around the edges and still look soft in the middle.
- Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack.
Rocky Road Cookies
Rocky road ice cream is a classic favorite, but have you ever had it in a cookie? Marshmallows, chocolate, and pecans in a soft chewy cookie!
Servings 36 cookies
Calories 160kcal
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Equipment
Ingredients
- 2 cups + 2 tablespoons flour see note
- 1/2 cup + 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks, softened
- 2/3 cup white sugar
- 2/3 cup brown sugar firmly packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup pecans
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Sift flour, coco powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
- Add the pecans, mini marshmallows, and chocolate chips and mix until just combined.
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
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Notes
The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!
Nutrition
Calories: 160kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 132mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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Alli says
So delicious!