These Chocolate Rocky Road Cookies with Almonds take inspo from the iconic ice cream flavor, with a chocolate cookie base, gooey marshmallows, and crunchy chopped almonds. This easy cookie recipe is ready in less than 25 minutes, too!
The marshmallows and almonds on top get toasted while the cookies are baking for depth of flavor and a nostalgic combo that can’t be beat! (P.S. if you’re a big fan of this trio, check out these Rocky Road Brownies next!).
As a busy mom with a serious sweet tooth, I love simple recipes like this that satisfy my chocolate cravings without overcomplicating things. This recipe requires just one bowl, no chilling time, and less than 30 minutes start to finish.
Plus, any opportunity I have to stuff gooey marshmallows into a cookie, you better believe I’m gonna take it (see also Chewy Toasted Marshmallow Cookies!).
Rocky Road Cookies with Almonds Ingredient Highlights
Unsalted is my preference, but if you only have salted on hand, use that and omit the added salt! Either way, make sure your butter is softened. For help, check out How to Quickly and Easily Soften Butter.
I usually have whole almonds in my pantry, so I just chop them myself, but you could also buy almond slivers. If you prefer walnuts or peanuts, they work here, too!
How to Make Chocolate Cookies with Marshmallows and Almonds
How I Make Chocolate Cookies with Mini Marshmallows and Nuts
These are one of those homemade cookies you’ll make again and again not only for the unique flavor combo, but also for the ease of the recipe (and clean up!)
First, use a hand mixer to cream the butter and sugar together until it’s smooth and airy. For best results, make sure your butter is softened.
Then, add your egg and vanilla extract and use the hand mixer again on medium until just combined. Next, mix in the flour, cocoa powder, baking soda, and salt.
Use a rubber spatula to ensure any dry ingredients that stick to the sides of the bowl are integrated into the cookie dough. Then, use the spatula to fold in the marshmallows and chopped almonds.
I recommend keeping a handful of each out of the dough so you can push some into the top of each cookie once the dough is formed.
Line a large baking sheet with parchment paper of a reusable baking mat and make sure your oven is pre-heated to 350°F. Use a large cookie scoop of 2 heaping tablespoons of dough to form your cookies.
Leave at least an inch of space on all sides between each cookie, allowing room for the cookies to spread.
Push the excess marshmallows and almonds into the top of the shaped cookies. Don’t overdo it with the marshmallows—2 on each cookie is plenty!
Bake on the top rack until the edges are firm. You will need two large baking trays if you are baking all 12 cookies at once.
How I Properly Store Chocolate Rocky Road Cookies
At room temperature, these chewy cookies will last for 5-7 days when they are covered or stored in an airtight container. In the refrigerator, they’ll last up to three weeks.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. Moisture from the bread prevents them from drying out—the perfect use for that end piece!
Once baked, you can freeze the cookies for up to a year, but consider freezing the unbaked cookie dough instead (more on that below!).
I LOVE to Freeze Cookie Dough for Later
If you want this delicious dough on hand for when that cookie craving hits, I highly recommend only baking the number of cookies you want and freezing the rest of the dough.
Shape all of the dough into cookie-sized balls, but only bake as many as you want. Store the rest in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!) for up to 12 months!
When you’re ready to bake them, you can do so straight from the freezer. Watch them closely when you bake them—you’ll probably want to add a couple extra minutes to the baking time.
You’ll also notice the frozen dough will not spread much if at all. You may want to use a spatula to flatten the cookies out when they are fresh out of the oven and still hot.
Chewy Rocky Road Cookies with Almonds
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- ½ cup softened unsalted butter (½ cup butter = 1 stick)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup dark unsweetened cocoa powder
- ¼ teaspoon salt (plus optional extra flaky sea salt for garnish)
- ½ teaspoon baking soda
- ½ cup mini marshmallows
- ½ cup almonds, chopped
- optional flaky sea salt to taste
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add softened butter and sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup softened unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.1 large egg, 1 teaspoon vanilla extract
- Add the flour, cocoa powder, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.¾ cup all-purpose flour, ½ cup dark unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Set aside a handful of the marshmallows and chopped almonds to press into the top of the dough once the cookies are formed. Add the rest to your dough and use a rubber spatula to fold to combine.½ cup mini marshmallows, ½ cup almonds, chopped
- Use a cookie scoop or clean hands to shape 2 heaping tablespoons of dough into a ball and place it on your lined baking sheet. Leave a couple of inches in between each cookie for the dough to spread. Press a couple of the reserved marshmallows and chopped almonds into the top of each cookie.
- Bake for 12-14 minutes until the edges are crispy to touch. If any marshmallow spills over the sides of the cookies, use the curved part of a spoon to push the it back in towards the cookie. Option to add extra flaky sea salt on top. Cool and enjoy!optional flaky sea salt to taste
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
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2 thoughts on “Chewy Rocky Road Cookies with Almonds”
so glad i found this recipe, so easy and so good! just made a batch for my brother’s birthday and will have to make another batch for myself!
Best sibling award!!! SO happy you enjoyed and REALLY appreciate you taking the time to leave your feedback 🙂