Chocolate Rocky Road Cookies

These Chocolate Rocky Road Cookies bring the familiar flavors of the classic ice cream to life in warm cookie form. The fudgy chocolate dough wraps around a gooey marshmallow center, with plenty of almonds and chocolate chips in every bite.

The cookie base stays soft and rich while the marshmallow gets perfectly toasted, creating that irresistible stretchy center when served warm. A sprinkle of extra almonds and chocolate chips on top adds crunch and makes these cookies extra special.

Baking is always a bit nostalgic for me, but these Chocolate Rocky Road Cookies really take me back. The chocolate and toasted marshmallows remind me of summer campfires and the familiar flavor combo takes me right back to the ice cream shop I loved as a kid.

The best part about this recipe is how fun it is to make. Wrapping the dough around each marshmallow feels like a little craft project, and sprinkling the extra almonds and chocolate chips on top is such an easy but key touch. Sometimes we experiment with different nuts or add extra chocolate chips to the dough; it’s hard to go wrong!

I always serve these cookies while they’re still slightly warm, about 10 minutes after they come out of the oven. That’s when the marshmallow center is at its stretchiest and the chocolate chips are perfectly melty. They’re especially amazing with cold milk or vanilla ice cream.

Whenever I bring these to potlucks or bake sales, people always ask for the recipe. I keep the dough in the freezer now, ready to bake off a small batch whenever we want that rocky road flavor. And even though they stay fresh for three days, I’ve never actually had them last that long! Another favorite is these Rocky Road Brownies that never fail to impress!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Butter: The melted butter needs to cool before mixing – if it’s too hot, it can cook the eggs and make the dough greasy. Just melt it first thing, then let it sit while you gather your other ingredients.
• Brown Sugar: I used light brown sugar and it was lightly packed.
• Marshmallows: Cut your large marshmallows in half horizontally; this creates a flat base that sits nicely in the cookie dough. Fresh marshmallows work much better than stale ones, as they stay softer and stretchier when baked.
• Cocoa Powder: Regular unsweetened cocoa powder is perfect here. Dutch-process cocoa works, too, but will make the cookies slightly darker and less fudgy.
• Almonds: I used unsalted whole almonds and chopped them myself. Roughly chopped almonds add the perfect crunch. You want pieces that are small enough to mix into the dough easily but large enough to still taste nutty. A quick pulse in the food processor also works great, just don’t turn them into powder.
• Chocolate Chips: Regular-sized semi-sweet chocolate chips work best in the dough, while mini chips are ideal for sprinkling on top. The mini chips stick better to the dough and create a nice pattern around the marshmallow.

How To Make Chocolate Rocky Road Cookies

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. Melt your butter first thing and set it aside to cool. You want it warm but not hot when you start mixing your dough. While it cools, gather all your ingredients so everything’s ready to go.

In a large mixing bowl, combine your cooled, melted butter and brown sugar until smooth. Add your eggs and vanilla, mixing until the batter gets thick and creamy; this usually takes about 30-45 seconds. The mixture will lighten in color and look slightly fluffy when it’s ready.

Now grab another bowl and whisk together your dry ingredients: the flour, baking soda, cocoa powder, and salt.

Add this mixture to your wet ingredients and stir until a soft dough forms. Mix in your chopped almonds and chocolate chips until they’re evenly distributed throughout the dough.

Here comes the fun part: roll your dough into balls about 2-3 tablespoons each. Flatten each ball slightly, pop a marshmallow half in the center, then gently wrap the dough around it. The marshmallow should be completely covered but still create a slight bump on top.

If you’re using the optional toppings, mix your extra chopped almonds and mini chocolate chips in a small bowl. Press the top of each cookie gently into the mixture; the toppings will stick to the dough, but should avoid the marshmallow area.

Place your cookies on the prepared baking sheets and slide them into the oven for 8-12 minutes. You’ll know they’re done when the marshmallows are lightly golden and the cookies have a crackly surface. They’ll seem very soft at first, but let them cool on the baking sheet for a few minutes before moving them to a cooling rack.

Make Ahead, Storing and Freezing

Make Ahead: You can store the prepared cookie dough in an airtight container in the refrigerator for up to 5 days. When ready to bake, just let the dough come to room temperature for about 30 minutes so it’s soft enough to work with. The dough also freezes for up to 3 months. Wrap it well in plastic wrap, then place it in a freezer bag. Thaw overnight in the refrigerator before shaping and baking.

Store: These Rocky Road Cookies stay fresh in an airtight container at room temperature for up to 3 days. The marshmallow center will soften over time but still maintains that delicious rocky road flavor.

Freeze: Once baked and completely cooled, you can freeze these cookies for up to 2 months. Place them in a freezer-safe container with parchment paper between layers to prevent sticking. When ready to enjoy, thaw them on the counter for about an hour. For that fresh-baked taste, warm them in the microwave for 10-15 seconds; the marshmallow center will get perfectly gooey again.

Substitutions and Variations

• Mix up your nuts. Replace the almonds with chopped peanuts, cashews, pecans, or hazelnuts – any nut works great in these cookies.
• Use marshmallow fluff. Make a small indent in each cookie and add a tablespoon of marshmallow fluff before baking. The texture will be different but still delicious.
• Make them extra fudgy. Add an extra 1-2 egg yolks to the dough for incredibly moist cookies.

Recipe Tips

• Keep an eye on the marshmallows as they bake; you want them golden brown, not dark brown. Once they start to color, they can darken quickly.
• Semi-sweet chocolate chips are best! But you can use milk chocolate or even white chocolate chips.
• Test one cookie first to get the timing right. Every oven bakes differently, and the perfect time depends on how gooey you like your marshmallow center.
• Make sure to completely wrap the dough around each marshmallow half. Any exposed marshmallow will melt and spread during baking instead of staying in that perfect gooey center.
• The cookies will look very soft when they come out of the oven; this is exactly what you want. They’ll firm up as they cool but stay perfectly fudgy inside.
• When rolling the dough balls, slightly wet hands prevent sticking and make the process much easier.

My dough is too sticky to work with – help!

Chill the dough for 15-20 minutes to make it easier to handle. You can also slightly wet your hands when rolling the dough balls.

Can I make smaller cookies?

Yes, but you’ll need to adjust the marshmallow size too. Try using mini marshmallows instead of halved large ones, and reduce the baking time by 1-2 minutes.

These Chocolate Rocky Road Cookies have a stretchy marshmallow center and fudgy chocolate cookie, making them extra special. The almonds and chocolate chips add the perfect crunch. They’re simple to make and even better to share!