I first shared this recipe for Rocky Road Chocolate Cookies on The Recipe Critic where I am a contributor. Rocky Road Cookies are a chocolate lover’s dream! Loaded with melted chocolate, cocoa powder, and filled with chocolate chunks, marshmallows, and walnuts.
Rocky Road Cookies
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“It’s the hap-happiest season of all!” How could it not be? With all the beautiful decorations; yummy treats like Homemade Caramels, Polar Bear Paws, and these Rocky Road Cookies; and of course, remembering the whole reason for the season- Jesus Christ. 
I love this time of year but of course it comes with lots of sickness. We just got back from a 2 1/2 week trip to Utah and Idaho for my sister’s wedding and to see family (and to get away while my husband worked 12 hour night shifts 6 days/week) and while on the trip Carly got sick and the day before we left Natalie got sick. Yesterday we took her in and she actually has strep throat. Her little voice is almost completely gone. It’s so hard to see your kids sick. But it’s even harder to be the mom and be sick. I’m praying hard I don’t get it. 
But for those of you who don’t have sore throats, you are definitely going to want to be eating these chocolaty Rocky Road Cookies. These babies not only have chunks of chocolate bar mixed in but the dough also has two whole bars of melted chocolate mixed in, in addition to cocoa powder. Can you get more chocolaty??? So delicious and rich. Very rich. They’re almost like a brownie but in the shape of a cookie, and just as rich and indulgent as my favorite Turtle Brownies.
If you mouth watering yet? Mine is. Do you know how hard it is to write how amazing these are while staring at them but not have any left of go grab??? It’s torture!
As much as I hate waiting for dough to chill (patience is lost when dough is waiting to become a cookie) but it’s worth it to get thick and beautiful cookies with a crisp outside and soft center.
After you chill the dough and then scoop and roll it, you bake the cookies for 11 minutes, pull them out and then press a few marshmallows in the tops. Then pop them back in for just one minute. Any longer and your marshmallows will balloon into clouds and you don’t want that. 1 minutes is the perfect amount to make them soft and stick to the cookie while still keeping their shape.
When you finally pull them out for the last time, you can press in a couple more chocolate chunks because who doesn’t want more chocolate?! After 5 minutes, move the Rocky Road Chocolate Cookies to a cooling rack to cool completely… if you don’t eat them all before! Enjoy!
Tools used to make these Rocky Road Cookies:
Jelly Roll Pan Baking Sheet– I use these ALL. THE TIME. They are great for making cooking or baking rolls, chicken, pork chops, roasting vegetables… I have 4 which is especially nice for when making cookies or rolls.
Parchment Paper– This makes clean up a lot easier and the cookies don’t stick which can really be a problem with these cookies since they have marshmallow in the dough.
Kitchen Aid Mixer– I LOVE this baby! I use it for cookies, cakes, cheesecakes, doughs… This will become your best baking buddy and will last a lifetime. Did I mention it comes in ever color of the rainbow, plus more!
Rocky Road Cookies
Rocky Road Cookies
Ingredients
- 2 4 ounce semi-sweet baking chocolate bars
- 1 cup flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup walnut pieces
- 1 cup mini marshmallows, divided
- 1 cup milk chocolate bars (about 3 1.5 ounce bars), chopped, divided
Instructions
- Melt the semi-sweet chocolate bars in the microwave and let cool.
- In a mixing bowl, combine four, cocoa powder, baking powder, and salt together. set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat butter and sugars together for 2 minutes. Add the eggs and vanilla and mix until smooth. Add the melted chocolate and mix until combined. Add the dry ingredients and mix until combined, scraping the sides as needed.
- Use a wooden spoon or a spatula to mix in the walnuts, 1/2 cup marshmallows, and 1/2 cup of the chopped milk chocolate.
- Cover dough and refrigerate at least 2 hours. If chilled longer, let it sit on the counter for 30 minutes before rolling.
- Preheat oven to 350 degrees and line baking sheet with parchment paper or silpat mats.
- Scoop dough and form into (24) 1 1/2 inch balls. Place 3 inches apart on pan. Bake for 11 minutes and then press 3 marshmallows into the tops of each. Return to oven and cook for 1 more minute. Press in a couple more chocolate chunks and let cool on the pan for 5 minutes. Then move to a cooling rack.
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