These loaded, double chocolate Rocky Road Cookies are stuffed with toasted mini marshmallows, chocolate chips, and chopped pecans. They are chewy in the center and crisp around the edges with bursting pockets of gooey marshmallow.
Grab everything you love about Rocky Road and mix them into chewy, double-chocolate chip cookies. They are decadent and delicious!
You will love the different textures in these Rocky Road cookies - bumps of chocolate chips, crunchy pecans, and soft, sticky mini marshmallows.
The mini marshmallows make these cookies a bit unpredictable. Too many and they will burst out from the cookie. But for me, that is half the fun! Some of the marshmallows get toasted while the others melt and caramelize.
- All-purpose flour
- Unsweetened Dutch-processed cocoa powder
- Unsalted butter - very soft (you can microwave just before making)
- Granulated sugar
- Brown sugar
- Vanilla extract
- Baking soda
- Chocolate chips - bitter or semi-sweet both work
- Pecans - toasted walnuts or chopped almonds would be nice too
- Mini Marshmallows
See recipe card for quantities.
Tools and Equipment
These cookies come together easily with just a few kitchen utensils and bowls.
- Electric mixer (hand or stand)
- Rubber spatula
- Spring-loaded cookie scoop
- Rimmed baking sheets
- General kitchen tools (measuring cups, spoons, etc.)
Pecans - Many traditional Rocky Road recipes have almonds, but really any chopped nut will word here. Try walnuts, almonds, or peanuts.
Serving and Storage
Store cookies in an air-tight container or zip-top bag at room temperature for up to 4 days.
If making in advance, store unbaked cookies in the freezer. Place rolled out dough on a baking sheet and freeze until solid. Then, pop the dough balls into a zip-top bag and freeze for up to 3 months.
When ready to bake, slightly flatten the cookies before heading into the oven. You will likely need to tack on a couple extra minutes of baking time.
- They key to a great cookie is know when it is ready to come out of the oven. Cookies will continue to set on the hot baking sheet, so it is best to pull them out a little early.
- The edges of the cookies should be set and starting to crisp. The centers should still be soft when you take them out.
- A spring-loaded, mechanical cookie scoop is the easiest way to portion out the dough. It keeps hands clean and all the cookies relatively the same size.
- Poke any visible marshmallows into the center of the cookie dough balls. This will help them from bursting out of the cookie too much.
- Save a portion of the marshmallows for topping the cookie dough balls before baking so that they toast on top.
More Cookies to Bake
Rocky Road Cookies
- 1 cup (130g) all-purpose flour
- ⅓ cup Dutch-processed cocoa powder unsweetened
- ¾ tea baking soda
- ½ tea salt
- ½ cup unsalted butter very soft
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 tea vanilla extract
- ½ cup chocolate chips semi-sweet
- ½ cup chopped pecans
- ¾ cup mini marshmallows divided
- Preheat the oven to 350°F. Line two rimmed baking sheet with parchment and set aside.
- Whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Microwave the butter until very soft and slightly melted. Add the granulated and brown sugars. Use an electric mixer to combine until the sugar begins to dissolve. Add the egg and vanilla and continue to mix until smooth.
- Stop the mixer and add the flour mixture. Stir with a rubber spatula or wooden spoon until combined. Add the chocolate chips, pecans, and half of the marshmallows. Stir to combine.
- Use a mechanical cookie scoop to make dough balls, 3 tablespoons each. Poke any visible marshmallows into the the center of the dough. Place on the baking sheet two inches apart.
- Top the dough balls with 3 to 4 mini marshmallows.
- Bake for about 10 minutes, or until the edges are set and the centers are soft.
- Cool the cookies on their baking sheets on top of a wire rack for 10 minutes before moving with a flat spatula.