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Rocky Road Chocolate Fudge Cookies

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These Rocky Road Chocolate Fudge Cookies are thick, fudgy, and packed with chocolate flavor, just like classic rocky road ice cream! They have gooey marshmallow pockets, crunchy nuts, and extra chocolate chips, making them the perfect treat for chocolate lovers.

Ingredients

Scale
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped nuts (walnuts or almonds)

 

  • ½ cup mini marshmallows

Instructions

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. Cream Butter & Sugars: In another bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
  4. Add Egg & Vanilla: Stir in the egg and vanilla extract.
  5. Combine Wet & Dry: Gradually mix in the dry ingredients until just combined.
  6. Fold in Mix-Ins: Stir in the chocolate chips, chopped nuts, and mini marshmallows (reserve a few marshmallows for topping).
  7. Scoop & Bake: Scoop about 1½ tablespoons of dough onto the prepared baking sheet. Gently press a few extra marshmallows on top of each cookie.
  8. Bake: Bake for 9-11 minutes or until the edges are set but the center is soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  9. Serve & Enjoy! These cookies taste amazing warm when the marshmallows are still gooey.

 


Notes

  • For extra richness, use dark chocolate chips instead of semi-sweet.
  • Want a gooier center? Slightly underbake the cookies and let them finish setting as they cool.

 

  • Storage: Keep in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.