Rocky Road Cookies Recipe: A Beginner-Friendly Delight
If you love marshmallows, chocolate, and almonds, these Rocky Road Cookies are for you! They’re quick, easy, and perfect for beginners—no mixer or chilling required. In just 22 minutes, you’ll have delicious cookies with the perfect balance of sweetness and crunch, ready to enjoy with family and friends.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 22 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the cookies:
- ½ cup butter (1 stick)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- 1 cup halved mini marshmallows
- ¼ cup sliced almonds
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). While your oven is heating, line two baking sheets with parchment paper or silicone baking mats. This will ensure that your cookies bake evenly and don’t stick to the baking sheets.
- Melt the butter: Place ½ cup of butter in a microwave-safe bowl and microwave it for about 40 seconds. The butter should be mostly melted but not bubbling. If there are any small chunks left, stir them into the rest of the butter until fully melted.
- Mix the sugars: Add the ¾ cup of brown sugar and ¼ cup of granulated sugar to the melted butter. Use a whisk or spoon to mix everything together until the sugars are fully incorporated and the mixture is smooth.
- Add vanilla and egg: Stir in the 1 teaspoon of vanilla extract and 1 large egg. Mix until the egg is fully incorporated into the sugar-butter mixture. The mixture will be a little runny at this point, but don’t worry—it will come together once the dry ingredients are added.
- Incorporate the dry ingredients: Add 1 ⅓ cups of all-purpose flour, ⅓ cup of cocoa powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt to the wet ingredients. Stir everything together until just combined. The dough will be soft and slightly sticky, but it should hold its shape when scooped.
- Fold in the fun stuff: Gently fold in the ½ cup of semisweet chocolate chips, 1 cup of halved mini marshmallows, and ¼ cup of sliced almonds. These add-ins will bring flavor, texture, and richness to your cookies, making each bite a fun and delicious experience.
- Scoop the dough: Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto the prepared baking sheets. Be sure to space each cookie about 2 inches apart to allow for spreading while baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies for 7-10 minutes. The cookies will puff up and may still look slightly underbaked in the center. This is perfectly normal—remove them from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Measuring flour: For accurate results, make sure to measure your flour properly. Don’t scoop the flour directly from the bag with your measuring cup, as this can result in packing the flour and using too much. Instead, spoon the flour into the measuring cup and level it off with a knife for the most accurate measurement.
- Baking time: Keep an eye on the cookies while they’re baking. If you prefer cookies that are a little softer in the center, take them out closer to 7 minutes. For cookies with a firmer texture, let them bake for a full 10 minutes.
- Sticky dough: If your dough feels too sticky to work with, don’t be afraid to dust your hands with a little extra flour to make it easier to scoop and shape.
- Use room temperature butter and eggs: For the best texture, use butter and eggs that are at room temperature. This ensures that they mix together smoothly and evenly, creating a more uniform dough.