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Rocky Road Cookies

A recipe for Rocky Road Cookies! These thick chocolate cookies are studded with chocolate chips, mini marshmallows, and chopped walnuts.
Course Dessert
Cuisine American
Keyword chocolate, chocolate chip, cookie, dessert, marshmallow, walnut
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 30 minutes
Servings 16 Cookies


  • 1 cup unsalted butter chilled and diced
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 1 1/4 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3/4 cup chopped walnuts


  • In a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and granulated sugar until smooth and creamy.
  • Beat in the eggs, one at a time, followed by the vanilla extract.
  • Pulse in the dark cocoa powder until incorporated, then mix in the all-purpose and cake flours with the baking powder, cornstarch, and salt until just combined. 
  • Fold in the chocolate chips, marshmallows, and walnuts.
  • Use a standard ice cream scoop or pull off a 1/4 cup piece of dough. Roll into a ball and place on a parchment-lined baking sheet. Press down lightly. Repeat with the remaining dough, dividing them between two baking sheets and about 2-3 inches apart. If desired, top the cookie balls with additional chocolate chips and marshmallows.
  • Place the baking sheets in the freezer for 1 hour.
  • Preheat oven to 350˚F. Bake the frozen cookies in the preheated oven until just set, about 15-18 minutes. Allow to cool to room temperature, about 20 minutes, to set. They are best the day they are baked.