The classic ice cream flavor turned into cookies. These rocky road cookies are loaded with gooey toasted marshmallows, rich chocolate chips, and crunchy peanut pieces. You can’t go wrong with this timeless delicious flavor! They whip up pretty fast too, ready in less than 30 minutes. 😉
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
DAIRY:
- butter. You need 113grams of room temperature butter (1/2 cup or 1 stick of butter if you are in the US). Unsalted as always.
- egg. 1 large egg – about 50g without shell. This needs to be in room temperature before use. To quickly bring eggs to room temp, let the egg (with shell) soak in warm water for about 5 mins, then it’s ready for use!
PANTRY:
- brown sugar. You need 200g or 1 cup, packed. Light brown or golden yellow sugar is preferred.
- vanilla extract. 1 teaspoon pure vanilla extract or vanilla bean paste.
- cocoa powder. 30 grams or 1/3 cup of natural unsweetened cocoa powder.
- all-purpose flour. 155g or 1¼ cup. Also called plain flour.
- baking soda. You need ½ teaspoon. Be sure that your baking soda is still good – they do expire!
- salt. ½ teaspoon of fine sea salt.
- marshmallows. 35g or about 2/3 cups. Mini marshmallows preferred but you can also chop the big ones into small pieces if that’s what you have.
- peanuts. You need 90g or about 2/3 cups. Get the roasted and unsalted variety, chopped into small to medium pieces, depending on your preference. Easily replace with other nuts like almonds, walnuts, or pecans.
- chocolate chips. 85 grams or about 1/2 cup of semi-sweet chocolate chips or chocolate chunks.
Recommended Tools to Make this Recipe
How To Make Rocky Road Cookies Step-by-Step
STEP 1. MISE EN PLACE. Preheat (convention oven, no fan) oven to 350 °F (177 °C) and line a baking sheet with parchment paper. One to two hours before baking time, take out your eggs and butter to let them come to room-temperature.
STEP 2. MAKE THE DOUGH. Place butter and sugar in a stand mixer bowl. Using the paddle attachment, beat on medium-low speed until fluffy, about 2 minutes . Scrape the bottom and sides of the bowl to ensure all the butter and sugar have been well incorporated.
STEP 3. Add the egg and vanilla extract and continue mixing on medium-low speed until well combined, about 1 minute . Scrape the bottom and sides of the bowl again.
STEP 4. Add the cocoa powder, flour, baking soda, and salt. Mix on lowest speed setting then gradually increase to medium-low speed until just combined and no large streaks of flour remain. Be careful not to overmix!
STEP 5. Using a rubber spatula, fold in the peanuts and chocolate chips. We mix it by hand at this stage to prevent overmixing the dough.
STEP 6. Shape the dough into 14 balls using a cookie scoop (#20 or 3-tablespoon scoop) or if you have a scale, weight is around 50g per ball. Place the cookie dough onto your lined baking sheet about 2-inches apart. Press 3 to 4 marshmallows on top of each cookie.
STEP 7. BAKE for 10 minutes or until the edges are set but the centers are still soft. Keep in mind that cookies harden as it cools so you don’t want to overbake them.
STEP 8. Let the cookies cool in the baking sheet until set before transferring to a wire rack to cool completely.
Storage
Store these rocky road cookies at room temperature, in an airtight container for up to 4 days.
How to Make that Perfectly Round-Shaped Cookie
Here’s a food stylist’s tip in getting a nice round shaped cookie: Right after taking out your cookies from the oven, use a round cookie cutter or biscuit cutter and run it in circles around the edges of your cookies. The cookie cutter should be bigger than the cookie (I use the 4-inch round cutters), and therefore not cut off any of the edges.
❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️
Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !
Rocky Road Brownies
Ingredients
- 113 g unsalted butter room temperature
- 200 g brown sugar
- 50 g egg (weight is without shell), about 1 large egg
- 1 tsp pure vanilla extract
- 30 g natural unsweetened cocoa powder
- 155 g all-purpose flour/ plain flour
- ½ tsp baking soda
- ½ tsp fine sea salt
- 90 g roasted, unsalted peanuts chopped to small to medium pieces
- 85 g chocolate chips
- 35 g mini marshmallows
Instructions
- MISE EN PLACE. Preheat (convention oven, no fan) oven to 350 °F (177 °C) and line a baking sheet with parchment paper. Make sure you butter and eggs are at room temperature.
- Place butter and sugar in a stand mixer bowl. Using the paddle attachment, beat on medium-low speed until fluffy, about 2 minute. Scrape the bottom and sides of the bowl to ensure all the butter and sugar have been well incorporated.
- Add the egg and vanilla extract and continue mixing on medium-low speed until well combined, about 1 minute. Scrape the bottom and sides of the bowl again.
- Add the cocoa powder, flour, baking soda, and salt. Mix on lowest speed setting then gradually increase to medium-low speed until just combined and no large streaks of flour remain. Do not overmix.
- Using a rubber spatula, fold in the peanuts and chocolate chips.
- Shape the dough into 14 balls using a cookie scoop (#20 or 3-tablespoon scoop) or if you have a scale, weight is around 50g per ball. Place the cookie dough onto your lined baking sheet about 2-inches apart. Press 3 to 4 marshmallows on top of each cookie.
- BAKE for 10 minutes or until the edges are set but the centers are still soft. Keep in mind that cookies harden as it cools so you don't want to overbake them.
- Let the cookies cool in the baking sheet until set before transferring to a wire rack to cool completely.