If you love rocky road ice cream, then these cookies are for you. My rocky road dark chocolate cookies take all the chocolaty, marshmallowy, nutty flavors of the classic ice cream and transform them into a soft, chewy cookie!
Rocky road ice cream is one of my favorites because it combines its flavors and textures perfectly. I love it so much, I even infuse it into other recipes like my rocky road bread pudding.
I also love the flavor of chocolate cookie dough. I’ve been on a big dark chocolate kick lately, making cookies like these chocolate white chocolate macadamia nut cookies.
My latest cookie recipe combines the flavors and textures of rocky road with the rich flavor of dark chocolate cookie dough to create a mashup that everyone here is in love with. I think you’ll fall in love with it, too!
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Why You’ll Love This Recipe
- Basic Ingredients: These cookies are made with just a few simple baking ingredients.
- Easy: This is a basic recipe that relies on a combination of simple ingredients to create the rocky road flavor profile and texture. Even beginners can easily make it.
- Classic Flavor: These cookies are full of chocolate, marshmallow, and nutty flavor, just like classic rocky road.
- A Variety of Textures: The soft cookies, chewy marshmallows, and crunchy nuts create a fantastic interplay of textures in every bite.
- A Make-Ahead Marvel: These freezer-friendly cookies are perfect for making multiple batches and saving for future desserts, snacks, or parties.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Chocolate Chunks: Chocolate chunks give the cookies more texture, but you could absolutely use regular chocolate chips instead.
- Nuts: Try pecans, almonds, macadamia nuts, or pistachios for the same level of crunch with a different flavor profile.
- Gooier Cookies: Use mini marshmallows instead of mini marshmallow decorating candies for a gooier texture.
- More Intense Chocolate Flavor: Add a pinch of instant coffee granules to the dough to intensify the flavor.
- Gluten-Free: Use a 1:1 gluten-free flour in the same ratio as regular flour for gluten-free cookies.
How to Make Rocky Road Dark Chocolate Cookies
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs one at a time.
Step 3: Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the mix-ins.
Step 4: Using a 2-inch cookie scoop, place the dough onto two baking sheets lined with parchment paper.
Step 5: Bake for 8 to 9 minutes. Then, remove the cookies from the oven and leave them on the baking sheet for a couple of minutes.
Step 6: Transfer the cookies to a wire rack to cool completely and enjoy!
Tips
- Your butter should be fully softened but not warm for the best results.
- Bring your eggs to room temperature before using them for the easiest mixing and best texture.
- Mix your dough until the wet and dry ingredients are incorporated, but don’t overdo it. Overmixing activates the gluten in the flour and creates tough cookies.
- Your cookies will be a bit underdone in the center when you remove them. You want that. Carryover cooking time from the heat of the pan will finish your cookies to soft, chewy perfection.
- Baking times were based on a light metal pan. If you use a dark pan, reduce the time by about a minute.
Rocky Road Dark Chocolate Cookies FAQ
Rocky road dark chocolate cookies are dark chocolate cookies loaded with marshmallows and pecans to create a deeper version of the classic flavor.
The basic ingredients that give these cookies their rocky road flavor are dark cocoa, mini marshmallows, and pecans.
The most common reason cookies are dry is that too much flour was used. Many people scoop their flour out directly with their measuring cup. However, this compacts the flour, and too much is used. Instead, loosely spoon the flour into your measuring cup and level it off with a knife.
More Delicious Cookie Recipes
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Rocky Road Dark Chocolate Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, (2 sticks)
- ¾ cup packed light brown sugar
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 12 ounce chocolate chunks
- 1 cup ChocoMaker mini marshmallows decorating candies
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add flour and mix well.
- Stir in chocolate chunks, mini marshmallows and walnuts.
- Using a 2-inch cookie scoop, place on prepared baking sheets
- Bake for 8-9 minutes.
- Remove from the oven and let sit on the cookie sheet for a few minutes, then remove cookies and place on a wire rack to cool.
Notes
- Store at room temperature in an airtight container for up to a week.
- Wrap cookies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Your butter should be fully softened but not warm for the best results.
- Bring your eggs to room temperature before using them for the easiest mixing and best texture.
- Mix your dough until the wet and dry ingredients are incorporated, but don’t overdo it. Overmixing activates the gluten in the flour and creates tough cookies.
- Your cookies will be a bit underdone in the center when you remove them. You want that. Carryover cooking time from the heat of the pan will finish your cookies to soft, chewy perfection.
- Baking times were based on a light metal pan. If you use a dark pan, reduce the time by about a minute.
Nutrition
