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+ servings

Rocky Road Cookies

Course Dessert
Cuisine American
Keyword cookies, rocky road
Prep Time 1 hour
Cook Time 10 minutes
Servings 24 cookies


  • 10 ounces chocolate chopped
  • ¼ cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • cup all-purpose flour
  • ¼ teaspoon baking powder
  • teaspoon salt
  • ½ cup nuts chopped
  • 5 ounces marshmallows cut into small pieces


  • In a glass bowl (over simmering water), melt the chocolate and butter together. Allow it to cool, but not harden. You can also do this in the microwave, heating in 30-second increments and stirring in between.
  • In a small bowl, whisk together the eggs, vanilla extract, and sugar. Add this mixture to the melted chocolate. Stir to combine.
  • Stir in the flour, baking powder, and salt until combined. Then stir in the chopped nuts and marshmallows. Cover and chill in the refrigerator for at least 1 hour and up to overnight.
  • Spoon or scoop onto a baking sheet with a baking mat or parchment paper. Bake at 325°F for 8-10 minutes. Allow to cool for a few minutes on the baking sheet then remove to a cooling rack.


The marshmallows do have a tendency to ooze out the edges after baking. Mostly this is a cosmetic issue, ha. But what I do is use the end of a spatula to push the melted marshmallow back toward the cookie while they are fresh out of the oven and still on the baking sheet. But, this isn't necessary, just a little tip you can try.