There’s something incredibly nostalgic about anything “rocky road.” Maybe it’s the childhood memory of sneaking bites of gooey marshmallows out of rocky road ice cream on summer afternoons, or maybe it’s how the blend of chocolate, nuts, and marshmallows just feels like a hug in dessert form. Whatever it is, these Rocky Road Chocolate Fudge Cookies bring all that cozy joy into a soft, chewy cookie with a rich fudgy center and all the texture and flavor you crave in every bite.
This recipe is the kind that gets passed around at family gatherings, requested for potlucks, and remembered long after the last cookie has disappeared from the tray. It’s a little indulgent, a lot chocolatey, and 100% the kind of thing you make when you want to treat yourself or someone you love.
And the best part? They come together pretty easily—no fancy tools, no complicated techniques. Just a bowl, a spoon, and a few pantry staples to transform your kitchen into a little chocolate haven.
Why You’ll Love This Recipe:
- Deep, rich chocolate flavor with a perfectly soft, chewy texture
- Loaded with melty chocolate chips, pillowy marshmallows, and crunchy nuts for the ultimate rocky road experience
- Perfect for gifting, sharing, or sneaking straight from the cooling rack
- Fun to bake with kids or for a cozy night in
INGREDIENTS YOU’LL NEED:
- 100g unsalted butter
- 150g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 125g plain flour
- 30g cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 100g chocolate chips (dark or milk, your call!)
- 50g mini marshmallows
- 50g chopped walnuts or almonds (or your favorite nut)
HOW TO MAKE ROCKY ROAD CHOCOLATE FUDGE COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 170°C (fan). Line a baking tray with parchment paper. There’s something comforting about setting up your baking space—like you’re preparing for something special (because you are!).
Step 2: Cream It Together
In a medium bowl, cream the butter and brown sugar until the mixture is soft and fluffy. This step is where the magic begins—get in there with a wooden spoon or hand mixer and mix until it’s light and creamy.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until it all comes together into a smooth batter. You’ll start to notice that deep, sweet aroma that just smells like cookies waiting to happen.
Step 4: Combine Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Stir the dry ingredients into the wet mixture. The dough will get thick, dark, and incredibly fudgy—like a brownie in cookie form.
Step 5: Add the Rocky Road Magic
Now, fold in the chocolate chips, marshmallows, and chopped nuts. Make sure they’re evenly distributed—every bite should have a little bit of everything. It’s that messy, indulgent mix that gives these cookies their signature texture.
Step 6: Scoop and Shape
Scoop tablespoons of dough onto your lined baking tray, leaving space between each one—they spread a bit as they bake. You can press a few extra marshmallows and chips on top if you want that extra rocky road vibe.
Step 7: Bake and Cool
Bake for about 10–12 minutes. The edges should look set, but the centers can still be a little soft—that’s how you get that perfect chewy middle. Let them cool on the tray for 5 minutes before transferring to a wire rack. They’ll firm up a little as they cool, but stay wonderfully fudgy inside.
HELPFUL TIPS:
- Chill the dough for 20 minutes if you want thicker cookies that don’t spread as much.
- If you prefer gooier marshmallows, press a few more on top of the cookies right before baking.
- Use good-quality cocoa powder and chocolate chips—since chocolate is the star, better ingredients make a difference.
- Want a nut-free version? Just skip the nuts and add more marshmallows or crushed graham crackers for an extra twist.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These cookies are the kind that taste even better the next day. The flavors deepen, the texture softens a little more, and they somehow become even more irresistible. They’re also totally freezer-friendly—just freeze the dough balls and bake straight from the freezer when the craving hits.
NUTRITIONAL INFORMATION:
(Per cookie, approx.)
Calories: 180
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Sugar: 15g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Absolutely! You can refrigerate the dough overnight or freeze cookie dough balls for up to 3 months.
Can I skip the nuts?
Yes! The nuts add crunch, but you can leave them out or replace them with crushed cookies or even dried fruit.
Can I make them gluten-free?
Totally—just swap in your favorite 1:1 gluten-free flour blend.
STORAGE INSTRUCTIONS:
Keep these cookies in an airtight container at room temperature for up to 5 days. To refresh that just-baked texture, pop one in the microwave for 10 seconds before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
- Chocolate Lemon Mousse Dome
- Salted Caramel Chocolate Tart
- Levain Bakery-Style Black and White Cookies
- Red Velvet Oreo Cheesecake
CONCLUSION
These Rocky Road Chocolate Fudge Cookies are everything you want in a treat—decadent, comforting, and packed with a mix of textures and flavors that just feel like home. Whether you’re baking for a holiday, a celebration, or just a random Wednesday, they bring that little bit of sweetness to the everyday. And once you make them once? Don’t be surprised if they become your go-to cookie recipe.
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Rocky Road Chocolate Fudge Cookies
Description
There’s something incredibly nostalgic about anything “rocky road.” Maybe it’s the childhood memory of sneaking bites of gooey marshmallows out of rocky road ice cream on summer afternoons, or maybe it’s how the blend of chocolate, nuts, and marshmallows just feels like a hug in dessert form. Whatever it is, these Rocky Road Chocolate Fudge Cookies bring all that cozy joy into a soft, chewy cookie with a rich fudgy center and all the texture and flavor you crave in every bite.
This recipe is the kind that gets passed around at family gatherings, requested for potlucks, and remembered long after the last cookie has disappeared from the tray. It’s a little indulgent, a lot chocolatey, and 100% the kind of thing you make when you want to treat yourself or someone you love.
And the best part? They come together pretty easily—no fancy tools, no complicated techniques. Just a bowl, a spoon, and a few pantry staples to transform your kitchen into a little chocolate haven.
Ingredients
100g unsalted butter
150g brown sugar
1 egg
1 tsp vanilla extract
125g plain flour
30g cocoa powder
½ tsp baking soda
¼ tsp salt
100g chocolate chips (dark or milk, your call!)
50g mini marshmallows
50g chopped walnuts or almonds (or your favorite nut)
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 170°C (fan). Line a baking tray with parchment paper. There’s something comforting about setting up your baking space—like you’re preparing for something special (because you are!).
Step 2: Cream It Together
In a medium bowl, cream the butter and brown sugar until the mixture is soft and fluffy. This step is where the magic begins—get in there with a wooden spoon or hand mixer and mix until it’s light and creamy.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until it all comes together into a smooth batter. You’ll start to notice that deep, sweet aroma that just smells like cookies waiting to happen.
Step 4: Combine Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Stir the dry ingredients into the wet mixture. The dough will get thick, dark, and incredibly fudgy—like a brownie in cookie form.
Step 5: Add the Rocky Road Magic
Now, fold in the chocolate chips, marshmallows, and chopped nuts. Make sure they’re evenly distributed—every bite should have a little bit of everything. It’s that messy, indulgent mix that gives these cookies their signature texture.
Step 6: Scoop and Shape
Scoop tablespoons of dough onto your lined baking tray, leaving space between each one—they spread a bit as they bake. You can press a few extra marshmallows and chips on top if you want that extra rocky road vibe.
Step 7: Bake and Cool
Bake for about 10–12 minutes. The edges should look set, but the centers can still be a little soft—that’s how you get that perfect chewy middle. Let them cool on the tray for 5 minutes before transferring to a wire rack. They’ll firm up a little as they cool, but stay wonderfully fudgy inside.
Notes
These cookies are the kind that taste even better the next day. The flavors deepen, the texture softens a little more, and they somehow become even more irresistible. They’re also totally freezer-friendly—just freeze the dough balls and bake straight from the freezer when the craving hits.