Rocky Road Chocolate Fudge Cookies

There’s something deeply nostalgic and heartwarming about Rocky Road Chocolate Fudge Cookies. The very mention of “rocky road” conjures up images of old-fashioned candy shops, crinkly wax paper wrappers, and laughter around a crackling fireplace. These cookies take all the joy of the classic rocky road dessert—marshmallows, chocolate, and nuts—and turn them into a rich, soft-baked cookie that’s impossible to resist.

This recipe holds a special place in many family traditions. In our home, it became a winter staple. Every December, right after stringing the lights and unpacking our treasured ornaments, we’d head into the kitchen to whip up a batch of these cookies. The sweet smell of cocoa and vanilla would fill the house, signaling the start of the holiday season.

Beyond holidays, these Rocky Road Chocolate Fudge Cookies are the kind of treat you can bring to a bake sale, pack in a picnic basket, or just sneak a few late at night when the world is quiet. They’re more than just cookies—they’re comfort, celebration, and a little bite of chocolatey heaven.

Why You’ll Love This Recipe

• Extra Fudgy Center: These cookies are soft and chewy on the inside, with a brownie-like texture that stays moist for days.
• Loaded with Goodies: Marshmallows for gooey bites, nuts for crunch, and chunks of rich chocolate make every mouthful exciting.
• Crowd Favorite: Whether you’re baking for kids, coworkers, or your own late-night craving, these cookies are always a hit.
• Easy and Versatile: Made with pantry staples and endlessly customizable—switch up the chocolate or the nuts for new variations.

INGREDIENTS YOU’LL NEED:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup unsweetened cocoa powder
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 cups semi-sweet chocolate chips or chunks
• 2 cups mini marshmallows
• ¾ to 1 cup chopped walnuts or almonds (optional)

How to Make Rocky Road Chocolate Fudge Cookies

STEP-BY-STEP INSTRUCTIONS:

1. Preheat and Prepare:
   Preheat your oven to 360°F (182°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugar:
   In a large bowl, beat the softened butter and sugar together until light and fluffy. This can take 3–4 minutes with an electric mixer and helps create the cookie’s soft texture.
3. Add Eggs and Vanilla:
   Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.
4. Sift and Mix Dry Ingredients:
   In another bowl, whisk together the cocoa powder, flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture. Stir until just combined—don’t overmix.

1. Fold in the Goodies:
   Gently stir in the chocolate chips, mini marshmallows, and nuts if using. Be sure not to crush the marshmallows—they’ll puff up beautifully while baking.
2. Scoop and Shape:
   Use a medium cookie scoop or heaping tablespoon to drop dough onto your prepared baking sheets. Leave at least 2 inches between each cookie. Try to tuck the marshmallows inside the dough to prevent too much spreading.
3. Bake to Perfection:
   Bake for 10–14 minutes. The edges should look set, but the centers should still look a little underbaked. That’s the secret to their fudgy texture.
4. Cool and Set:
   Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack. This helps them finish baking from the residual heat without drying out.

HELPFUL TIPS:

• Don’t Overbake: Slightly underbaking ensures the centers remain gooey and rich—just like a soft brownie.
• Nut-Free Option: Simply omit the nuts for an allergy-friendly version without compromising flavor or texture.
• Make Ahead: You can chill the dough for up to 48 hours or freeze it for up to 3 months to bake later.
• Extra Marshmallows: Press a few extra marshmallows on top of each dough ball before baking for a more dramatic, bakery-style look.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 16–18 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

If you love gooey chocolate desserts, these cookies are sure to become a family favorite. For even more texture, consider using a mix of milk and dark chocolate chunks. And if you’re a fan of salty-sweet combos, a light sprinkle of sea salt on top before baking adds a gourmet finish.

NUTRITIONAL INFORMATION (per cookie):

• Calories: 250
• Fat: 12g
• Carbs: 35g
• Sugar: 22g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS:

Can I freeze these cookies?
Yes! You can freeze both the dough and the baked cookies. Freeze dough balls on a tray, then store in a freezer-safe bag for up to 3 months. Bake directly from frozen.

What kind of nuts work best?
Walnuts and almonds are traditional, but pecans or hazelnuts add a delicious twist. You can also skip the nuts for a smoother texture.

Can I use large marshmallows?
It’s best to use mini marshmallows, but if you only have large ones, cut them into small pieces using kitchen scissors.

STORAGE INSTRUCTIONS:

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep longer, freeze them for up to 3 months. Thaw at room temperature or warm them slightly in the microwave for that fresh-baked feel.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Chocolate Marshmallow Swirl Cookies
• Soft and Chewy Cinnamon Roll Sugar Cookies
• Nutella Stuffed Chocolate Chip Cookies

CONCLUSION:

These Rocky Road Chocolate Fudge Cookies aren’t just a dessert—they’re an experience. The chewy chocolate base, the creamy melt of marshmallows, and the subtle crunch from the nuts all come together to create something magical. Whether you’re baking for a holiday, a special gift, or simply a quiet night in, these cookies are your ticket to cozy, chocolatey comfort.

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