Description

These Rocky Road Chocolate Fudge Cookies are ultra-chocolatey, soft, and loaded with marshmallows, crunchy nuts, and melty chocolate chunks. They have a rich, fudgy texture and all the classic rocky road flavors in cookie form! Perfect for satisfying your chocolate cravings.

Ingredients

Units Scale

For the Cookies:
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Rocky Road Mix-ins:
1 cup semi-sweet chocolate chunks (or chips)
3/4 cup mini marshmallows
3/4 cup chopped nuts (almonds or walnuts)

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Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Mix the Wet Ingredients:
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, whisking until fully combined.
Prepare the Dry Ingredients:
In another bowl, whisk flour, cocoa powder, baking soda, and salt.
Combine & Add Mix-ins:
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in chocolate chunks and chopped nuts (save some for topping).
Shape the Cookies:
Scoop dough onto the baking sheet (about 2 tablespoons per cookie).
Gently press a few mini marshmallows and extra chocolate chunks on top of each.
Bake:
Bake for 9–11 minutes, until edges are set but centers are slightly soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

For extra fudgy cookies, chill the dough for 30 minutes before baking.
Storage: Keep in an airtight container for up to 4 days or freeze for longer.
Try adding caramel bits or a drizzle of melted chocolate for extra indulgence!
Recipe Details

Nutrition

Calories: ~220
Sugar: ~18g
Sodium: ~80mg
Fat: ~12g
Saturated Fat: ~7g
Unsaturated Fat: ~4g
Trans Fat: ~0g
Carbohydrates: ~26g
Fiber: ~2g
Protein: ~3g
Cholesterol: ~30mg