Something inherently nostalgic happens when one cookie promises a chewy and gooey texture full of rich chocolate and vibrant marshmallow, immediately hurling one back to simpler times. These Rocky Road Chocolate Fudge Cookies define this appeal to a tee. From the fudgy base through to the crunchy walnuts, gooey marshmallows, and shiny cascade of melted chocolate, they offer up a temptation that is quite impossible to resist. Be it impressing guests or treating yourself, these cookies really define what any chocolate lover is looking for.
The Cookie That Has It All: A Sweet Story
My mother always had marshmallows and chocolate squirreled away in some corner of the pantry; they were her quick-fix friends whenever anyone among us needed some comforting touch from sweet treats. But it wasn’t until I walked into one of the world-renowned bakeries of New York that the magic of Rocky Road in cookie form really hit home to me. This was the singularity of a large, honking cookie with many iconic flavors of Rocky Road. Pure genius—I had to make them at home.
It took a few tries to get it just right. The first batch was good, but the marshmallows melted too much. The second batch was better, but it still wasn’t perfect. Finally, after some experimenting, I found the right balance: a cookie that’s thick and fudgy, with marshmallows that toast perfectly on top without melting away, and walnuts that add just the right amount of crunch.
The best part? These cookies look just as good as they taste. The marshmallow peeks out from the rich, chocolatey dough, and the melted chocolate drizzle adds that extra touch of decadence. They’re the kind of cookies that make people stop and stare—before devouring them, of course.
Rocky Road Chocolate Fudge Cookies
Course: Uncategorized12
servings30
minutes40
minutes320
kcalIngredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup cocoa powder (unsweetened)1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (substitute with pecans or almonds if preferred)
1 cup mini marshmallows
1 cup semi-sweet chocolate chips (melted, for drizzling)
Steps
- Prepare the Dough
Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. This will help the cookies achieve that perfect chewy texture.
Tip: Make sure your butter is truly softened, not melted. This ensures your cookies won’t spread too much during baking.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract for that classic, comforting flavor.
Tip: For an extra depth of flavor, try browning the butter before mixing. Just let it cool slightly before creaming with the sugars.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick and slightly sticky.
Tip: Overmixing can make your cookies tough, so mix until the flour is just incorporated. - Add the Mix-Ins
Fold in the Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped walnuts, distributing them evenly throughout the dough.
Shape the Dough: Using a large cookie scoop or your hands, form the dough into balls about 2-3 tablespoons each. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
Tip: If you like thicker cookies, chill the dough for 30 minutes before baking. - Bake and Top
Preheat the Oven: Preheat your oven to 350°F (175°C).
Add Marshmallows: Press a few mini marshmallows into the top of each cookie, ensuring they stay on the surface during baking.
Bake: Bake the cookies for 10-12 minutes, until the edges are set but the centers are still soft. The marshmallows will puff up and lightly toast.
Drizzle with Chocolate: While the cookies are cooling on the baking sheet, melt the remaining chocolate chips in the microwave in 30-second intervals. Drizzle the melted chocolate over the tops of the cookies.
Tip: Allow the cookies to cool completely on the baking sheet to avoid breaking or smudging the chocolate drizzle.
Emma’s Tips
- Room Temperature Ingredients: Soften your butter, and let your eggs reach room temperature to create a smoother, even cookie dough.
- Marshmallow Watch: Since they bake, keep an eye on the cookies to avoid over-browning of the marshmallows. You just want them toasted.
- Drizzle with chocolate: If you are feeling extra fancy, use a piping bag for a neat drizzle. You can even go the extra step of adding a pinch of sea salt to the melted chocolate for class.
Serving Suggestions
Best eaten warm, when the marshmallow is a bit gooey and the chocolate melted just right, these are perfect with a tall glass of ice-cold milk or maybe even a steaming cup of coffee. The really indulgent way is to serve this slightly warm alongside a scoop of vanilla ice cream. Why not?
Nutritional Information (Per Cookie)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugars: 26g
- Protein: 4g
Frequently Asked Questions
Can I make these cookies ahead of time?
Oh yes! You can make the dough and refrigerate it up to 3 days. Bake off when ready or freeze the dough balls and bake off straight from the freezer—just add a couple of extra minutes to the baking time.
Can I use a different type of nut?
Of course! Great substitutes would be pecans and almonds, but if you are allergic to nuts, you can easily leave them out or replace them with more chocolate chips.
How do I store these cookies?
These cookies can be stored at room temperature in an airtight container for as long as 5 days. They may also be frozen for up to 3 months.
My cookies spread too much. What did I do wrong?
Don’t let your butter get too soft or melt; that could affect the performance of your dough. Chilling the dough before baking lets the cookies hold their shapes.
Dear reader
Did you make these Rocky Road Chocolate Fudge Cookies? Let me know! Please share your thoughts, tips, and creative ingredient changes below in the comments section. Oh, and yes—don’t forget to rate the recipe! Your feedback helps others decide what baking adventure to embark on next! These Rocky Road Chocolate Fudge Cookies are perfectly balanced between richness and that gooi marshmallow treat. These are about to become your all-time favorite household candies for any holiday or party but, more still, just because. Pull that apron out and let’s get to baking! If you liked this recipe then don’t forget to PIN it for later and find more of my other YUMMY DESSERT RECIPES that will be sure to please any sweet tooth. Happy baking!
Hi the recipe looks deliscious. Question though: it says twice to add 2 1/4 cups of flower, must be an error right? Only one time add 2 1/4 cups of flower
Hi Luise, great catch—and you’re absolutely right. That should only be added once, not twice. It looks like the flour got repeated by mistake in the directions. I’ll go ahead and fix that, thanks for pointing it out 🧁 Appreciate you taking the time to flag it!
Hi! How do I prevent my marshmallows from melting?
Hi Janine 😊
That’s a great question, and it’s one a lot of bakers run into with this recipe. Marshmallows have a tendency to melt or spread too much when they’re baked directly inside the dough. What helps is adding them toward the end of baking rather than right at the start.
Here’s what I usually do: bake the cookies for about 8 minutes first, then pull the tray out and gently press the marshmallows into the tops while the centers are still soft. Return the cookies to the oven for the last 2–3 minutes, just long enough for the marshmallows to puff slightly and get that light golden color.
Another option is to freeze the mini marshmallows for 10–15 minutes before using them. That short chill time slows how quickly they melt in the oven.