Name: Rocky Road Chocolate Fudge Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 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 unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips; 1 cup chopped walnuts (or pecans/almonds); 1 cup mini marshmallows; 1 cup semi-sweet chocolate chips (melted, for drizzling)

These indulgent Rocky Road Chocolate Fudge Cookies combine the rich flavors of classic rocky road in a chewy, chocolatey cookie form. With gooey marshmallows, crunchy nuts, and generous chocolate chunks, these cookies offer the perfect balance of textures and sweet flavors in every bite.

Why You’ll Love This Recipe

These cookies are the ultimate chocolate lover’s dream, combining the beloved flavors of rocky road ice cream in a convenient cookie form. The contrast between the fudgy cookie base, toasted marshmallows, and crunchy nuts creates an irresistible texture experience. They’re perfect for holiday cookie exchanges, special occasions, or whenever you need a serious chocolate fix. The dramatic drizzle of melted chocolate on top not only enhances the flavor but also makes these cookies look bakery-worthy with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter forms the foundation of these cookies, creating a rich, tender texture and helping them spread just enough during baking. Using softened butter is crucial for properly creaming with the sugars.
Granulated sugar provides sweetness and helps create those slightly crisp edges that contrast beautifully with the soft centers.
Brown sugar adds a deeper molasses flavor and increases moisture, contributing to the cookies’ delightful chewiness and enhancing the chocolate notes.
Eggs provide structure, moisture, and help bind all ingredients together. They’re essential for the perfect cookie texture – not too cakey, not too dense.
Vanilla extract balances and enhances the chocolate flavor with its warm, aromatic notes, even though it takes a background role in these chocolate-forward cookies.
All-purpose flour provides the structure necessary to hold all those delicious add-ins. Be careful not to overmix once flour is added to avoid tough cookies.
Unsweetened cocoa powder delivers that deep, intense chocolate flavor that makes these cookies so irresistible. Use natural cocoa powder for best results in this recipe.
Baking soda works as the leavening agent, creating just enough lift while still maintaining that desirable fudgy texture.
Salt is essential for balancing the sweetness and enhancing the complex chocolate flavors – don’t be tempted to skip it.
Semi-sweet chocolate chips melt slightly during baking, creating pockets of intense chocolate throughout the cookies, and are later used for that beautiful finishing drizzle.
Chopped walnuts add a necessary textural contrast and slight bitterness that balances the sweetness. Feel free to substitute with pecans or almonds based on preference.
Mini marshmallows are the signature element of rocky road, creating gooey, toasted pockets of sweetness that make these cookies truly special.

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add dry ingredients to wet mixture, mixing until just combined. Dough will be thick and slightly sticky.
Fold in chocolate chips and chopped walnuts evenly.
Scoop dough into 2-3 tablespoon balls and place on prepared sheets about 2 inches apart.
Press a few mini marshmallows gently onto the top of each cookie.
Bake for 10-12 minutes until edges are set but centers remain soft and marshmallows puff and lightly toast.
While cookies cool on the baking sheet, melt remaining chocolate chips in 30-second intervals in microwave until smooth.
Drizzle melted chocolate over cooled cookies and let set completely before serving.

Servings and Timing

This recipe yields approximately 12 substantial cookies. Prep time is about 30 minutes, baking time is 12 minutes, for a total time of 42 minutes. Each cookie contains approximately 320 calories, making them a decadent treat perfect for special occasions or when you need a serious chocolate fix.

Variations

S’mores Rocky Road: Substitute graham cracker pieces for the nuts to create a s’mores-inspired variation.
White Chocolate Rocky Road: Use white chocolate chips instead of semi-sweet for both the cookie dough and drizzle for a sweeter variation.
Peanut Butter Rocky Road: Add 1/2 cup of peanut butter to the wet ingredients and use peanuts instead of walnuts for a nutty twist.
Mint Rocky Road: Add 1/2 teaspoon of mint extract to the dough and use mint chocolate chips for a refreshing variation.
Spicy Rocky Road: Add 1/4 teaspoon of cayenne pepper to the dry ingredients for a subtle heat that enhances the chocolate flavor.

Storage/Reheating

These cookies will stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag with parchment paper between layers.
The cookie dough can also be frozen before baking. Form the dough balls, freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, add 2-3 minutes to the baking time (no need to thaw first).
To restore that fresh-baked taste, warm refrigerated or room-temperature cookies in a 300°F oven for 3-4 minutes, or microwave individual cookies for 10-15 seconds.

FAQs

Why did my marshmallows completely melt and disappear?

Marshmallows can melt too much if placed in the dough before baking. For best results, press them gently into the top of the cookie dough balls just before baking, and don’t push them in too deeply.

Can I use Dutch-processed cocoa powder instead of regular cocoa powder?

Yes, you can use Dutch-processed cocoa for a smoother, less acidic chocolate flavor. However, because Dutch-processed cocoa is alkalized, you might want to substitute the baking soda with baking powder to ensure proper leavening.

My cookies spread too much during baking. What went wrong?

Over-spreading usually happens when butter is too soft or melted. Make sure your butter is softened but still cool to the touch. Chilling the dough for 30 minutes before baking can also help control spreading.

Can I make these cookies without nuts to accommodate allergies?

Absolutely! You can simply omit the nuts or replace them with additional chocolate chips, dried cranberries, or even crushed pretzels for a different crunchy element.

How do I know when the cookies are done baking?

These cookies should be removed from the oven when the edges are set but the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet. This ensures a fudgy, chewy texture.

Why is my cookie dough too dry and crumbly?

This could happen if there’s too much flour in the mixture. Make sure to measure flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly with the measuring cup.

Can I use large marshmallows instead of mini marshmallows?

Large marshmallows can work, but they should be cut into quarters. Mini marshmallows distribute better and toast more evenly during the short baking time.

How can I get a perfect chocolate drizzle?

For a professional-looking drizzle, put the melted chocolate in a small zip-top bag, snip a tiny corner, and squeeze for controlled drizzling. Alternatively, use a fork dipped in melted chocolate and wave it back and forth over the cookies.

My cookies turned out flat and greasy. What happened?

This usually indicates too much butter or sugar. Double-check your measurements and make sure your butter wasn’t too warm when mixing. Chilling the dough for 30-60 minutes before baking can help.

Can I make smaller cookies with this recipe?

Yes! For smaller cookies, use a 1-tablespoon scoop and reduce the baking time by 2-3 minutes. Keep a close eye on the marshmallows to prevent over-browning.

Conclusion

These Rocky Road Chocolate Fudge Cookies transform the beloved ice cream flavor into a decadent handheld treat that’s impossible to resist. With their perfect balance of chewy chocolate cookie base, toasted marshmallows, crunchy nuts, and rich chocolate drizzle, they’re sure to become a favorite in your recipe collection. Whether you’re baking for a special occasion, holiday gathering, or simply treating yourself, these cookies deliver a chocolate experience that’s both nostalgic and indulgent. The combination of textures and deep chocolate flavor creates a cookie that feels special enough for celebrations but is straightforward enough to make whenever a serious chocolate craving strikes.

Rocky Road Chocolate Fudge Cookies