Rocky Road fudge is my favorite holiday treat every December. I can never get enough of it. In my family, it’s not just me who loves Rocky Road, my dad loves rocky road ice cream. Also, National Rocky Road day is coming up on June 2nd. Who knew??
These cookies are so yummy and the marshmallows make for nice crispy edges, but with a soft center. It really is the perfect cookie! I like to use almonds, but peanuts or walnuts taste just as good! I recommend using parchment paper, I didn’t have any on hand when I took the pictures. I had to sacrifice a few cookies that were too stuck to the pan… but a crumbled cookie does make for an excellent treat while you keep baking!
Rocky Road Cookies
- 2 Cups All-Purpose Flour
- 1 Cup Unsalted Butter (Softened)
- 3/4 Cup Granulated Sugar
- 3/4 Cup Brown Sugar (Packed)
- 2 Eggs
- 1/2 Cup Cocoa Powder
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 Cup Chopped Almonds
- 1 Cup Mini Marshmallows
- 1 Cup Chocolate Chips
1. Pre heat your oven to 350 degrees. Line a baking sheet with parchment paper. This makes clean up so much easier once you are done, and the cookies come off the paper so easily once you are done.
2. In a bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside for now.
3. In a separate large bowl or the bowl of a stand mixer, cream the butter, sugars, and vanilla extract. Add in eggs one at a time, beating well between each addition.
4. Gradually add in the dry ingredients until all is combined. You make need to scrape the sides and bottom of the bowl to get all the dry ingredients incorporated. The dough will be sticky and smooth.
5. Next, stir in with a sturdy spoon, or with your mixer on low, the nuts, marshmallows and chocolate chips. This can be difficult to stir by hand. You don’t want to spend too much time doing this with the mixer or the marshmallows will get squished.
6. Once mixed, scoop the dough on to the parchment paper about 2 inches apart. They will spread out a little bit. As they cook the marshmallows will melt. Parchment makes for easy clean up. As you can see, I did not have parchment when I made them…
7. Bake at 350 degrees for 12-14 minutes. When done, the bottoms will look darker and crispy. Allow to cool on a wire cooling rack and store in an air tight container once cooled.