Easy Rocky Road Mini Marshmallow Cookies -

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This Rocky Road Cookie recipe came about one evening following a post-dinner sweet craving. Being low on semi-sweet chocolate chips due to a grocery store shortage I decided to add other ingredients I had on hand into my cookies to make up for it and I was hooked!

picture of freshly baked cookie on a lined cookie sheet, other cookies can be seen in background.

The walnuts add the perfect amount of crunch to the cookie and the mini marshmallows toast as they cook making these cookies deliciously gooey. This simple cookie recipe does not require any prep and the dough does not need to chill before cooking.

What sets this Rocky Road Cookie Recipe apart?

This easy recipe uses simple ingredients inspired by Rocky Road ice cream. Other Rocky Road cookie recipes use a chocolate cookie base with cocoa powder or chocolate cake mix in the recipe. This blonde version of the classic Rocky Road cookie is milder and allows you to taste the complexity of these cookies without being overpowered by the chocolate flavors.
These cookies are well-balanced, and the flavors complement each other with just the right amount of chew, crunch, and toasty marshmallow goodness in one little cookie.

Ingredients Needed To Make This Recipe

When buying ingredients to bake with I look for organic when possible and shop around for the best price this is not required but I have noticed that these ingredients add more flavor especially when it comes to cane sugar and brown sugar.

Butter- Use salted or unsalted, if you use salted butter you can omit adding salt to this recipe if you prefer less salt.
Cane sugar
Light brown sugar
Pure vanilla extract
Eggs
Flour-Look for unbleached organic all-purpose flour or check my tips for using sprouted spelt flour.
Baking soda
Salt
Semi-sweet chocolate chips
Chopped walnuts
Mini marshmallows

Equipment Needed

1-2 cookie sheets (I prefer two, so I do not have to reuse a hot cookie sheet)
parchment paper or silicone mat
An electric mixer, stand mixer, or hand mixer (I use my vintage Bosch electric mixer)
Medium bowl if using a hand mixer
Pot holder or towel to remove cookie sheet
Measuring spoons and cups
1-2 wire baking/cooling racks (optional)

Substitutions and Variations

This recipe is a perfect base, take this simple Rocky Road recipe to the next level, and feel free to play around by changing the nuts or chocolate you add!
Variations can be added to the cookie dough or the cookies’ tops before baking.

Check out some of these possible variations:

Variations

Nuts: Swap the walnuts for peanuts, macadamia nuts, or pecans.
Candies: Here is a great way to make swaps and have fun with this recipe. You can exchange the semi-sweet chocolate chips for M&Ms, chocolate chunks, white chocolate, or butterscotch chips.
You could also add crushed candy such as crushed canes to the tops of each cookie for a bit of festive peppermint flavor. Or crushed butterfinger or other candy.
Around the holidays add holiday colored M&Ms, such as Valentines Day and Christmas.

Step-By-Step Recipe Instructions

Before you begin:

Set out your ingredients, as well as measuring spoons and cups
Line a few baking sheets with a layer of parchment paper
Pre-heat oven to 350° F

Add wet ingredients to the mixing bowl
Start by adding wet ingredients; room temperature butter (If using a high-powered mixer you can add cold butter), sugar, brown sugar, vanilla extract, and eggs to a large bowl using an electric hand mixer or electric mixer and cream ingredients together at medium-high speed until smooth.
Add in your dry ingredients
Now slowly add in your dry ingredients; salt, baking soda, and flour. Mix ingredients on medium-high speed until combined well.
Add the large ingredients
Next, add the large ingredients; semi-sweet chocolate chunks or chips, mini marshmallows, and chopped crunchy nuts of choice, and stir in or mix until combined.
Scoop out the cookie dough into balls
Scoop out the cookie dough with a spoon or medium cookie scoop and place dough balls on a prepared baking sheet. (The baking tray must be covered with a layer of parchment paper to keep cookies from sticking, or grease the cookie sheet.)
Place in a 350° F oven for 8-12 minutes
Bake cookies in a 350° F oven, and cook until the sides of the cookie turn a light golden brown and the cookie no longer looks shiny or wet on top. For most medium-size cookies, cook a total of 10 minutes.
Remove from oven
After removing from the oven let cookies cool on the cookie sheet for a few minutes so they do not fall apart, then move them to a cooling rack if desired.
Storage
Store in an airtight container or storage bag at room temperature for up to 7 days.

Tips & Tricks

Use the back of a butter knife over the top of your measuring cup when measuring the flour. As accurate measurements are important when baking cookies especially when adding flour.
Be sure to line the baking tray with parchment as the marshmallows make these cookies stick to the tray.
If you add too many marshmallows these cookies will flatten and become crispy as the extra marshmallows will melt faster.
Try to cook for no more than 10-12 minutes to avoid overcooking, If the sides start turning a light golden brown and the cookie is no longer shiny and wet-looking on top, they are done.
Remove cookies to a cooling rack after they have sat for a couple of minutes so they do not fall apart while being moved.

Commonly Asked Questions

What can I use if I don’t have parchment or silicone to line my baking tray?

You can grease the tray with olive oil, butter, or other cooking oil to prevent the cookies from sticking.

Can I freeze the cookie dough?

The cookie dough can be frozen and cooked later if desired, store the cookie dough in an airtight container or freezer bag until ready to use. Then remove it from the freezer and place it in the fridge to thaw. Once the dough is no longer frozen you can scoop it into balls and bake per recipe.

Can I add extra marshmallows to this recipe?

You can add extra marshmallows to this recipe. Do not add a whole bag of mini marshmallows as this will cause the cookies to flatten and crisp, but adding a 1/2 cup or so extra will work out well.

Why are my cookies flat and crisp?

The cookies can become flat and crisp if you add too many mini marshmallows or if you overcook your cookies.

Why didn’t my cookies turn out chewy?

Overcooking can cause dry hard cookies. Bake no more than 10-12 minutes. Cookies are done cooking when the sides start turning a light golden brown and the cookie is no longer shiny and wet-looking on top.

Why are my cookies dry and crumbly?

Too much flour can cause dry crumbly cookies. Follow the recipe and be sure to measure ingredients accurately. Use the back of a butter knife to remove excess flour off the top of the measuring cup.
When using a dense flour like whole wheat be sure to use less flour. I leave out 1/4 cup of flour for this cookie recipe if I use whole wheat or spelt flour.

How can I make these cookies healthier?

I like to use organic ingredients for my cookies, such as organic unbleached flour, eggs, sugar, brown sugar, and pure vanilla extract. Most healthfood stores have healthier versions of mini marshmallows and chocolate chips.

Can I use spelt or whole wheat flour in these cookies?

I love using spelt flour in these cookies. When using denser flour like spelt or whole wheat flour I use 1/4 cup to 1/2 cup less flour in the recipe.

Can I substitute sugar for brown sugar?

Substituting cane sugar for brown sugar works very well in this recipe, so you can use sugar instead if you don’t have brown sugar on hand.

Should I use light or dark brown sugar?

Either light/golden or dark brown sugar works well in this recipe. Dark brown sugar has more molasses making its flavor richer. If you are deciding which one to purchase I usually buy the light brown sugar for baking as it is milder in flavor.

Be sure to check out the full recipe and ingredient list below.
I hope you enjoy this recipe and let me know how your cookies turned out in the comments below!
Happy Baking!