Rocky Road Cookies

Rocky Road Cookies are sweet, nutty, and ultra chocolatey. This recipe will impress!

Rocky Road Cookies

Rocky Road Cookies

Who didn’t love rocky road ice cream growing up? I’m not usually a big fan of nuts (I usually prefer my sweets sans nuts) but with the rich chocolate and chewy marshmallow, nuts are the perfect compliment. It’s probably been years since I’ve had a rocky road confection, something I hadn’t realized until I stumbled across Ezra Pound Cake’s post for these bad boys. This lack of rocky road in my life needed to be remedied, and what better way to do it than in cookie form? These cookies are magical, way better than I expected them to be. My family loved them. Yours probably will, too.

Recipe Rundown

Taste: Sweet, nutty, ultra-chocolatey.
Texture: The cookies are rich and fudgy while the nuts are crunchy and the marshmallows are chewy.
Ease: Pretty easy.
Appearance: The tops of these cookies are crackled and shiny while the inside is full of nuts, marshmallows, and chocolate chips.
Pros: Wonderfully tasty cookie recipe, people will ask for the recipe!
Cons: None.
Would I make this again? Yes.


Rocky Road Cookies

Yield: about 4 dozen

Cook Time: 20 minutes

Total Time: 1 hour


2 cups pecans or walnuts, or a combination of both
6 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon vanilla extract
1 1/2 cups milk chocolate chips
1 cup mini marshmallows


Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray the parchment with cooking spray.

Place the nuts on a baking sheet and toast for 7 minutes. Let cool completely. Chop nuts into pieces the same size as your milk chocolate chips.

Place the butter, bittersweet chocolate, and unsweetened chocolate in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted and mixture is smooth.

Sift the flour, baking powder, and salt into a small bowl.

Using a mixer, beat the eggs and sugar on medium speed for about 3 minutes. Add vanilla and melted chocolate mixture, continue beating for another 2 minutes. Scrape down the sides of the bowl as necessary. Add flour mixture, mix until just incorporated. Fold in the toasted and chopped nuts, milk chocolate chips, and marshmallows. Chill dough in fridge for thirty minutes, or until firm enough to hold its shape.

Using a 1 3/4-inch diameter scoop drop spoonfuls of dough onto prepared baking sheets. With the bottom of a measuring cup sprayed with cooking spray, gently flatten the dough mounds.

Bake for 10-12 minutes, or until the tops crack and look shiny. Cool for 10 minutes before removing them from the baking sheets. Store in an airtight container at room temperature for up to 3 days.

Adapted from The Pastry Queen by Rebecca Rather via Ezra Pound Cake

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16 Responses to “Rocky Road Cookies”

  1. #
    Lauren — November 14, 2011 at 2:54 pm

    I love love love rocky road ice cream! These sound amazing!

  2. #
    Meesch — November 14, 2011 at 3:05 pm

    These look amazing! I may have to try these out next weekend!


  3. #
    Blog New Blacxk — November 14, 2011 at 3:22 pm

    These flavors sound delicious, and I love how the tops are smooth and crackled!

  4. #
    Jacqui — November 14, 2011 at 5:22 pm

    I'd have to say that these are some of the best cookies I've ever had.

    • handleheat replied: — November 14th, 2011 @ 5:26 pm

      Thank you Mom!

  5. #
    Brian — November 14, 2011 at 5:31 pm

    Rocky Road happens to be my favorite kind of ice cream…and I have no doubt it'd make for a fantastic cookie!

  6. #
    jessica @ how sweet — November 14, 2011 at 9:14 pm

    i'd give anything for one of these right now. seriously… anything.

  7. #
    Natalie — November 14, 2011 at 10:41 pm

    These looks delicious! Might make them for an upcoming bake sale at my work!

  8. #
    Anna — November 15, 2011 at 12:24 am

    Love Rocky Road, nuts, mallows and all…There are times when you cannot have the ice cream version due to certain reasons. You cannot just have a tub in your handbag, right? I bet these cookies solved the dilemma. You'll have your Roacky Road flavor, anytime, anywhere. I kinda' like that! Thanks for sharing! Must try!

  9. #
    Kayla — November 15, 2011 at 4:49 am

    Love rocky road…i think these might be a good addition to the christmas cookie plate. Question: Did you find that the pecan/walnut mix was tastier then a pure walnut addition?

    • handleheat replied: — November 15th, 2011 @ 4:54 am

      I liked the combination of the two! You could use whatever you prefer (almonds would also be nice).

  10. #
    Marissa — November 16, 2011 at 1:35 pm

    I've never tried Rocky Road anything but this looks so fudgy rich chocolaty and tasty that I REALLLLY wanna make these! Marshamllows and chocolate and nuts? I'm sure that's a great combination! Got any left? If so, can you mail me some? 😉

  11. #
    Amy — December 16, 2011 at 6:37 pm

    I brought these cookies to work and everyone loved it! At least 5 people asked for the recipe!! Thank you!! :)

  12. #
    Amanda — March 23, 2012 at 8:57 pm

    These are delicious and dangerous to have in the house! I'm making a batch now to give as part of a birthday gift, thanks for a fab and easy recipe!

  13. #
    Tv Food and Drink — June 2, 2012 at 3:52 pm

    Hi Tessa! I made these last week. They were supposed to go to work with my boyfriend but they were so good we ate all of them, so I had to make another batch. They are so decadent! A real treat for any chocolate lover.

    I don't know if you found this to be the case, but the marshmallows in mine oozed out the sides a little but and created a cooked sugary crust around the edges of some of them. Didn't hurt the taste at all, but made them a little sticky to handle.

    I'll be posting about them this week and I'll make sure to link back to you. Thanks for sharing!


    • April replied: — July 18th, 2012 @ 1:01 am


      Mine did that, too. On the first dozen, I used the measuring cup with Pam to flatten them out a little and they oozed out, too. But, the rest of the time, I just used my fingers and tried flattening them out. It worked much better! They held their shape well and didn't ooze too bad.

      I converted mine to Gluten Free (my brother and I both have Celiac Disease) and just used the Better Batter Gluten Free flour and they turned out wonderful!! I'm going to try to freeze mine until we go on vacation, so that's my next concern. :) Otherwise, these are AWESOME!!!

      Thanks for this awesome recipe!

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