Rocky Road Cookies are chocolate cookies loaded with semi-sweet chocolate chunks and almonds, topped with mini marshmallows. Try my Rocky Road Brownies and Rocky Road Sheet Cake for more rocky road desserts!

Stack of Rocky Road Cookies
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Rocky Road Cookies

This recipe starts with my Chocolate Espresso Cookie recipe, but without the espresso. Then, it’s about adding the chocolate chunks and almonds. The marshmallows are baked in on the top for an ooey-gooey, chocolaty, and nutty crunch in every bite! 

Raw Ingredients for Rocky Road Cookies

Rocky Road Cookies Ingredients

Get out the ingredients you need to get these cookies made!

Chocolate: I used semisweet chocolate chunks, but you could also use morsels.

Cocoa Powder: Choose good quality unsweetened cocoa powder. Dutch-processed cocoa powder would also be fine. 

Nuts: I used chopped almonds. But, you could also use cashews, walnuts, or your favorite kind of nut. Or, you could skip the nuts altogether if that is your preference.

Marshmallows: Mini marshmallows are baked into the tops of the cookies. Make your own homemade mini marshmallows to use!

Rocky Road Cookies from Overhead on Cooling Rack


  • I made these cookies several times when testing out this recipe and found that almost every time the chocolate would seize or turn into a thick ganache immediately when melted with the butter. One thing stood out though… even if the chocolate seized or got very thick, it always loosened up when the milk was added. And then turned silky smooth and shiny when added to the egg mixture. But don’t add the hot melted chocolate to the egg mixture right away; let it sit for a bit.
  • Do not fold the marshmallows into the dough. We tested a batch this way and the marshmallows leaked, crystalized, and were a mess. You will add the marshmallow to the tops of the cookies right before baking.

Hand Holding Rocky Road Cookies

What do Rocky Road Cookies Taste Like?

Well, you can’t ignore the intense chocolate flavor from the soft and chewy cookie, of course. And, with each bite, there is the nuttiness from the almonds and the ooey-gooey sweetness of the marshmallows. The cookies will not disappoint when it comes to the rocky road sweet and crunchy nutty flavors it is known for.

5 from 3 votes

Rocky Road Cookies

Prep Time 20 minutes
Cook Time 14 minutes
Freeze 15 minutes
Total Time 49 minutes
Rocky Road Cookies are chocolate cookies loaded with semi-sweet chocolate chunks and almonds, topped with mini marshmallows.


  • cups semi-sweet chocolate chunks, or morsels, divided
  • 2 tablespoons unsalted butter
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (54 g) chopped almonds
  • ½ cup (25 g) mini marshmallows


  • Preheat oven to 325°F. Line two cookie sheets with parchment paper.
  • In a medium microwave-safe bowl, add 1 cup of the chocolate morsels and the butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again. (If the chocolate seizes or hardens a bit it is okay.) Set aside.
  • While the chocolate is cooling, add sugar, eggs, milk, and vanilla to a large bowl. Whisk well until they are completely incorporated, light, and airy.
  • Add the slightly warm chocolate to the egg mixture and whisk continuously until fully combined and smooth.
  • Add the flour, cocoa powder, baking powder, and salt. Stir well to incorporate, but don't over mix. The mixture should be very loose, just like a brownie mix.
  • Stir in the remaining 1½ cups of the chocolate chunks and the almonds, reserving a little of each to press into the tops of the cookies, if desired.
  • Set the cookie dough in the freezer for 15 minutes.
  • When ready, using a 3 tablespoon scoop, scoop the cookie dough and place each cookie 2 inches apart on the lined baking sheets.
  • Top with reserved chocolate chunks, almonds, and mini marshmallows, pressing down slightly. This will give the cookies that 'rocky road' look. (Note: When adding the marshmallows, try to keep them in the middle of the cookie dough ball.)
  • Bake for 13-15 minutes. Let cool on the cookie sheet before serving. Store leftovers in an airtight container.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Love your recipes! I wish they weren’t so spread out…50 cookie recipes are neat to have, but I wish they were altogether.

  2. Appart from melting the chocolate, this recipe is really quick and easy to make, and I’m very pleased with the outcome. The cookies stay fresh for for a while too.

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