Easy Rocky Road Cookies
Chewy Delights: Easy Rocky Road Cookies to Bake Today
Introduction to Easy Rocky Road Cookies
Hey there! It’s me again, diving into the world of baking with an enthusiasm that could light up a room. Today, I’m all about bringing some chewy joy into your kitchen with a recipe that’s as delightful to make as it is to devour – Easy Rocky Road Cookies. Imagine taking the gooey marshmallows, crunchy nuts, and melty chocolate chips from your beloved rocky road ice cream and wrapping them up in a cookie that’s got a crispy edge yet a chewy center.

It sounds dreamy, doesn’t it? Well, dream no more! This rocky road cookie recipe is here to bring all that deliciousness straight from your oven and into your cookie jar (or, let’s be honest, directly into your mouth). It’s a twist on the classic that promises a baking adventure with every bite, combining the comfort of brown sugar and the rich depth of cocoa powder in a cookie form that’s just irresistible.
Key Takeaways:
- Easy Rocky Road Cookies bring the classic ice cream flavors to your baking sheet.
- Combining gooey marshmallows, crunchy nuts, and melty chocolate chips for a delightful texture contrast.
- This recipe is an unbeatable treat for cookie lovers and rocky road aficionados alike.
Ingredients at a Glance
- 1/2 cup butter, to ensure our cookies have that perfectly soft texture.
- 3/4 cup brown sugar and 1/4 cup granulated sugar, blending sweetness and depth.
- 1 teaspoon vanilla extract, for that classic, irresistible flavor.
- 1 large egg, at room temperature, binding our ingredients in sweet harmony.
- 1 ⅓ cups all-purpose flour, spooned and leveled, the foundation of our chewy cookies.
- 1/3 cup unsweetened cocoa powder, for fudgy chocolate goodness.
- 1/2 teaspoon baking soda and 1/4 teaspoon salt, our leavening agents ensuring the perfect rise.
- ½ cup semisweet chocolate chips and 1 cup mini marshmallows, for those gooey, melty pockets of delight.
- ¼ cup sliced almonds, adding just the right amount of crunch.
Prepping Your Kitchen
Before we dive into the world of gooey marshmallows and crunchy nuts, let’s focus on getting our kitchen prepped. It’s a simple step, yet it makes all the difference. First off, preheating the oven is crucial. Just like warming up before a sprint, giving your oven time to reach the right temperature ensures your rocky road cookies bake evenly, achieving that perfect chewy texture. And then, there’s the baking sheet.
Lining it with a layer of parchment paper or a silicone mat not only makes cleanup a breeze but also helps in sliding those soft chocolate cookies right off without a hitch. Lastly, having your butter, eggs, and brown sugar at room temperature is the secret to a smooth dough that blends together like a dream. These steps are the foundation of baking success; they pave the way for those easy rocky road cookies to come out just right every time.
The Creaming Method
Let me walk you through a game-changer in the world of baking—the creaming method. So, you’ve got your melted butter, a large bowl at the ready, and a sense of adventure, right? First, I take that butter (unsalted, because we like to control the saltiness around here), zap it in the microwave until it’s mostly melted—this usually takes about 40 seconds, but who’s counting? Now, pour that golden, melty goodness into the bowl. Next up, brown sugar and white sugar join the party. This isn’t just for sweetness; no, sir. When you whisk them together with the butter until well incorporated, something magical happens. This step is critical because it introduces air into the mix, giving our easy rocky road cookies that beloved chewy texture.
And let’s not forget, this step is why our rocky road cookie recipe is a cut above the rest. By the time we’re done, you’ll have a dough that’s not just dough—it’s a promise of chewy cookies with gooey marshmallows, crunchy nuts, and bits of melty chocolate chips, all coming together to bring the spirit of rocky road ice cream right into your kitchen, but in cookie form. So, whip out that electric hand mixer or stand by with your rubber spatula; it’s time to show these ingredients who’s boss.
Combining Dry and Wet Ingredients
Let’s talk about marrying the dry and wet ingredients, a pivotal step in our journey to the perfect Easy Rocky Road Cookies. Now, I’ve had my fair share of kitchen mishaps, so believe me when I say the magic is in the mix. First up, your purpose flour, unsweetened cocoa powder, and baking soda, along with a pinch of sea salt. Measure these with care, my friends; precision is our ally here.
Once you’ve whisked these dry staples together in a medium bowl, it’s time to introduce them to their wet counterparts. That melted butter, brown sugar, and vanilla extract have been getting acquainted in your large bowl, and now it’s time to bring everyone together. Pour the dry mix in slowly, and on a medium-low speed if you’re using an electric mixer, combine them until you see a uniform dough start to form. It’s a beautiful moment, really, seeing all these elements come together. It’s kind of like watching the universe conspire to create something amazing.
Folding in the Goodies
Once your dough hugs the creamy blend of melted butter and brown sugar in a sweet embrace, it’s time to introduce the stars of our show. I gently sprinkle in the mini marshmallows, semisweet chocolate chips, and those crunchy sliced almonds, each element eagerly waiting to play its part. With a rubber spatula in hand, I fold them lovingly, careful to not overmix. This step is like a delicate dance, ensuring every morsel and mallow bit finds its place while preserving that sought-after chewy texture. My aim? To achieve that perfect rocky road harmony in every bite, where gooey melted marshmallows meet melty chocolate chips, all complemented by the crunchy almonds. It’s a mixture of textures and flavors that promises to take each cookie from simply good to grandly unforgettable.
Shaping and Baking
Now, let’s dive into the heart of this adventure: shaping and baking these delightfully easy Rocky Road cookies. It’s time to get our hands a little sticky, but oh, the chewy, gooey treats that await us make it all worth it!
- Preheat your oven to that sweet spot of 350°F. While it’s getting warm, line your baking sheet with a piece of parchment paper or a silicone mat. This little preparation step promises an easy release of our chewy delights post-baking, ensuring they maintain their perfect cookie form.
- Grab your medium cookie scoop – about 1.5 tablespoons in size. Scoop out generous balls of the cookie dough and place them onto your prepared baking sheet, leaving about 2 inches between each. This space is key to giving your cookies room to spread into their perfectly crispy edges and gooey centers.
- Bake for 7-10 minutes. Keep a close eye on them; our goal is to catch them when they’re just set but still have that gooey melted marshmallow and melty chocolate chips goodness in the middle. They’ll look puffy and will be just begging to be devoured.
Once they’re out, let them cool on the baking sheet for a few minutes. This patience (as hard as it is!) ensures they firm up just enough so you’re not dealing with gooey cookie dough balls—but rather, perfect chewy, rocky road cookies. Transfer them gently to a wire rack to cool completely, and voila! You’re now armed with an incredibly easy recipe that transforms simple pantry staples into a tray of chewy delights that scream to be shared… or enjoyed with a glass of milk in a quiet, happy baking triumph.
Cooling and Storing Tips

After you’ve taken those chewy rocky road cookies out of the oven, resist the temptation to dive right in. Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack. This step is crucial for that perfect gooey marshmallow and crunchy nuts combo to set just right. When they’re completely cooled, tuck your cookies into an airtight container. This keeps them soft and chewy, just how we love them. For that fresh-from-the-oven taste, they’ll stay delicious for up to a week—if they last that long!
A Sweet Ending to Your Baking Adventure
There’s something incredibly rewarding about pulling a baking sheet out of the oven, filled with your very own batch of easy rocky road cookies. Imagine this: the aromas of melted chocolate and gooey marshmallows filling your kitchen, the chewy texture paired with crunchy nuts in every bite, and those melty chocolate chips that just elevate the entire experience. Whether it’s a treat for your family, a much-needed personal indulgence, or a delightful surprise for friends, these cookies are sure to bring smiles and a bit of joy to any occasion. So, preheat your oven, line your cookie sheet with a layer of parchment paper, and dive into the sweet adventure of baking these chewy rocky road cookies. Happy baking!
If you love pumpkin recipes check out my Easy Pumpkin Bread!

Easy Rocky Road Cookies
Ingredients
- 1/2 cup butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour, spooned and leveled
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- ½ cup semisweet chocolate chips
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Microwave the butter in a large microwave-safe bowl for about 40 seconds until mostly melted.
- Whisk the butter until it is fully melted.
- Combine the sugars with the melted butter and mix until well-blended.
- Add the vanilla and egg to the mixture and stir until fully incorporated.
- Mix in the dry ingredients: flour, cocoa powder, baking soda, and salt. Make sure to measure the flour correctly as noted in the recipe.
- Mix the dough until just combined. The dough should be soft and slightly sticky, but not overly so.
- Fold in the chocolate chips, mini marshmallows, and sliced almonds.
- Scoop out the dough using a medium cookie scoop (about 1.5 tablespoons) and place them 2 inches apart on the baking sheets.
- Bake the cookies for 7-10 minutes, or until they are set. They will appear puffy and slightly underbaked in the center.