Rocky Road Cookies

If you’re a fan of rich chocolatey treats combined with a delightful crunch and a gooey marshmallow finish, these Rocky Road Cookies are about to become your new favorite. Imagine the classic Rocky Road dessert transformed into a cookie — bursting with milk chocolate chips, roasted peanuts, and topped with miniature marshmallows. These cookies offer the perfect balance of chewy, crunchy, and melty textures, making every bite a little celebration. Whether you’re baking for a special occasion or just craving a sweet moment, these cookies deliver that cozy, indulgent feeling that only a perfect cookie can provide.

Why This Rocky Road Cookies Stands Out

This recipe is not your average chocolate cookie. It takes the nostalgic Rocky Road flavor profile and turns it into a cookie that’s chewy, fudgy, and packed with mix-ins in every bite. The use of Dutch process cocoa powder ensures a deep, intense chocolate flavor, while the combination of cake flour and all-purpose flour creates the ideal tender yet sturdy cookie base. The cornstarch adds an extra touch of softness, so these cookies stay luscious even days after baking.

What truly sets these Rocky Road Cookies apart is the balance of textures: soft marshmallows on top that toast lightly in the oven, crunchy dry roasted peanuts, and melty chocolate chips throughout. Adding a sprinkle of flaky sea salt as a finishing touch elevates the chocolate and nut flavors, creating a sophisticated cookie that’s perfect for sharing or savoring solo.

Ingredient Notes

• Unsalted butter at room temperature: Using unsalted butter allows you to control the salt level in your cookies perfectly. Make sure it’s softened, not melted, for the best creaming with sugar.
• Light brown sugar: Firmly packed light brown sugar adds moisture and a slight molasses flavor that complements the chocolate beautifully.
• Eggs: Large eggs bind the dough and add richness. Be sure they are at room temperature for better incorporation.
• Vanilla extract: Pure vanilla extract enhances the overall flavor, bringing warmth and depth.
• Cornstarch: A small amount of cornstarch keeps the cookies soft and tender by inhibiting gluten formation.
• Baking soda and salt: These leavening and seasoning agents balance the sweetness and help the cookies rise just right.
• Dutch process cocoa powder: This is key for a smooth, mellow chocolate flavor. Do not substitute with regular cocoa powder, as the taste and color will differ.
• Cake flour: Cake flour is lighter than all-purpose flour and helps create a soft, tender crumb in the cookies.
• All-purpose flour: Provides structure and chewiness when combined with cake flour.
• Milk chocolate chips: Use good quality milk chocolate chips or semi-sweet if you prefer a less sweet option.
• Dry roasted and lightly salted peanuts: The salt and crunch from these nuts contrast beautifully with the sweet, soft dough and marshmallows. Feel free to substitute other nuts you enjoy.
• Miniature marshmallows: The small size is perfect for topping so they melt just right without overtaking the cookie.
• Flaky sea salt (optional): A sprinkle of flaky sea salt on top enhances the chocolate and nut flavors and adds a gourmet touch.

Tools & Equipment Needed

• Mixing bowls: For combining wet and dry ingredients separately.
• Electric mixer or stand mixer: To cream butter and sugar until light and fluffy.
• Measuring cups and spoons: For precise ingredient measurement.
• Rubber spatula: To fold in chocolate chips and nuts without overmixing.
• Baking sheets: For placing cookie dough scoops evenly spaced.
• Parchment paper or silicone baking mats: Prevent sticking and promote even baking.
• Cooling rack: To cool cookies completely and avoid sogginess.

Directions: Rocky Road Cookies

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Set aside. Remove the butter and eggs from the fridge to bring them to room temperature.

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together 16 tablespoons of unsalted butter and 1½ cups of firmly packed light brown sugar until light and fluffy, about 3 minutes. This step is crucial for a tender cookie.

Step 3: Add Eggs and Vanilla

Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract until fully combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together 1 teaspoon of cornstarch, 1 teaspoon of baking soda, 1 teaspoon of salt, ½ cup of Dutch process cocoa powder, 1 cup of cake flour, and 1½ cups of all-purpose flour. Make sure the dry ingredients are evenly combined.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain tender cookies.

Step 6: Fold in Chocolate Chips and Peanuts

Using a rubber spatula, gently fold in 2 cups of milk chocolate chips and 1 cup of dry roasted, lightly salted peanuts. The mix-ins should be evenly distributed throughout the dough.

Step 7: Scoop and Bake

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press a few miniature marshmallows on top of each cookie.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Keep a close eye to avoid overbaking.

Step 8: Add Finishing Touches

Immediately after removing the cookies from the oven, sprinkle a pinch of flaky sea salt on top if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Seasonal Flavor Boosts

• Peppermint crunch: Add crushed candy canes or peppermint pieces to the dough for a festive twist.
• Orange zest: Stir in 1 tablespoon of fresh orange zest for a bright, citrusy note.
• Espresso powder: A teaspoon of espresso powder intensifies the chocolate flavor without adding bitterness.
• Dried cherries: Swap some peanuts for dried cherries for a chewy, tart contrast.

If You’re Curious

Wondering how these Rocky Road Cookies compare with other chocolate treats? They offer a unique combination of gooey marshmallows and crunchy nuts that’s hard to beat. For a fun variation, try incorporating these cookies into dessert bars or sandwiching them with your favorite frosting.

• Did you know that the texture of these cookies is enhanced by the combination of cake flour and all-purpose flour? This blend creates a soft yet chewy bite.
• Choosing Dutch process cocoa powder over natural cocoa powder makes a noticeable difference in the flavor depth and color intensity.
• For an extra indulgent treat, serve your Rocky Road Cookies alongside Chocolate Covered Oreos or nibble on some Chocolate Graham Crunch Bars to keep the chocolate love going.

Save It for Later

If you want to make these Rocky Road Cookies ahead of time, you can prepare the dough and freeze it in scoop-sized balls. When ready to bake, simply place the frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time. This way, you can enjoy fresh-baked cookies anytime with minimal effort.

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. When thawing, let them come to room temperature or warm them slightly in the oven for that freshly baked feel.

Top Questions & Answers

Can I substitute the peanuts with other nuts?

Absolutely! Feel free to use almonds, walnuts, pecans, or any nut you prefer. Just make sure they are dry roasted and lightly salted to maintain the right flavor and texture balance.

Why do I need both cake flour and all-purpose flour?

The cake flour adds tenderness to the cookies, creating a soft crumb, while the all-purpose flour provides enough structure and chew. Using only one type might make the cookies too dense or too crumbly.

Can I use regular cocoa powder instead of Dutch process?

It’s best to use Dutch process cocoa powder for this recipe because it has a smoother, less acidic flavor that complements the other ingredients. Regular cocoa powder will work but will produce a slightly different taste and color.

What if I don’t have cornstarch?

Cornstarch helps keep the cookies soft and tender. If you don’t have it, you can omit it, but the texture might be a little less delicate. Another option is to substitute with an equal amount of arrowroot powder if you have it.

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Time to Try It

Now that you have everything you need to make these irresistible Rocky Road Cookies, it’s time to preheat your oven and get baking! Whether you’re treating yourself or sharing with friends and family, these cookies are sure to bring smiles and satisfy those chocolate cravings. Don’t forget to experiment with seasonal flavor boosts or your favorite nuts to make this recipe your own. Happy baking and enjoy every gooey, crunchy, chocolatey bite!

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