These Rocky Road Cookies taste just like your favorite ice cream - in cookie form! Get a rich chocolate cookie loaded with marshmallows and almonds.
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🤎 Why You'll Love This Recipe
- It's a great shortcut recipe - we're going to use brownie mix to make a fudgy, gooey chocolate cookie that tastes homemade.
- Love Rocky Road ice cream? You'll love this flavor combo! Get chocolate, marshmallow, and almonds in each bite.
🍫 Ingredients
(See recipe card at the bottom of this post for exact ingredient measurements.)
- boxed brownie mix - This is such a great shortcut trick! I used this idea in my brownie cookies as well - this boxed mix will give you a fudgy, dense cookie that's absolutely delicious.
- butter - Using butter instead of vegetable oil is going to help your cookie dough firm up a little quicker and give it a really rich consistency.
- eggs - I recommend using large eggs.
- mini marshmallows - Mini marshmallows are the perfect size for the cookies. In a pinch, you could cut jumbo marshmallows into quarters.
- sliced almonds - I don't recommend using whole almonds for this cookie; it's just too much in one bite. Sliced almonds are going to give it a subtle hint without being too overpowering.
- semi-sweet chocolate chips - The semi-sweet are going to give you that little bit of a bite that you get in Rocky Road ice cream.
Additions & Substitutions
- If you'd like a lighter, airier cookie, use a boxed chocolate cake mix instead of brownie mix.
- If you'd rather have a sweeter cookie, you can use milk chocolate chips instead of semi-sweet chips.
Are you a chocolate fan? 🍫 Make sure to check out my Oreo Cake Pops and Peanut Butter Cup Cake recipes!
🍪 How to Make Rocky Road Cookies
Step 1: Make a brownie cookie base.
In a large mixing bowl, use a hand mixer to combine brownie mix, butter, and eggs. A stiff cookie dough will form.
Step 2: Add marshmallows, chocolate, & almonds.
Fold in the marshmallows, sliced almonds, and chocolate chips. The dough will be thick but try to be as gentle as possible to avoid breaking up the add-ins.
Refrigerate the prepared dough for about an hour.
Step 3: Roll and bake.
Using your hands, roll the cookie dough into 1.5" balls. Place on a cookie sheet lined with a silicone mat or parchment paper. Add additional marshmallows to the tops of the cookies.
Bake at 350 degrees for 8-10 minutes, until the outside of the cookies are spread and set.
☀️ Check out more of my favorite summer cookie recipes!
🫙 Leftovers & Storage
These cookies can be stored at room temperature - no refrigeration is needed! They're perfect to fill a cookie jar. Enjoy them within 5-6 days of baking for the best taste.
Can I freeze Rocky Road Cookies?
Yes, these freeze really well!
Before baking: roll the cookie dough balls out and place them on a cookie sheet; pop that cookie sheet in the freezer. Once frozen, remove the cookie dough balls from the baking sheet and store them in a freezer bag for up to 6 months.
When you're ready to bake, simply place frozen cookie dough balls on a sheet pan and bake at 350 degrees for 15-17 minutes, until the outside of the cookie has spread and set.
After baking: Bake, cool, and store cookies in a gallon-sized freezer bag for up to 6 months, thaw the cookies either in the refrigerator or on the countertop.
💡 More Useful Tips & Tricks
- Use a hand mixer to make the brownie cookie base - you're going to have a thick cookie dough that is difficult to mix by hand. However, the add-ins need to be folded in by hand to ensure that they don't break apart.
- Refrigeration is key for this cookie dough. Without chilling the dough, you'll get a flat, crunchy cookie. A chilled dough will give you a fudgy, thick cookie.
- Just bake the cookies until the top/edges start to set - you don't want to overbake the cookies, as they will dry out quickly.
I can't wait to see what you think of this yummy cookie! 🍪 If you try this recipe out, I'd love to hear what you think - just leave a star rating ⭐️ and comment down below.
Rocky Road Cookies
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Ingredients
- 15.25 oz boxed brownie mix
- 1 stick butter softened
- 2 large eggs
- 1 cup mini marshmallows
- ⅔ cup sliced almonds
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Using a hand mixer, combine brownie mix, butter, and eggs until a thick dough forms.
- Fold in marshmallows, almonds, and chocolate chips.
- Refrigerate dough for about an hour.
- Roll cookie dough into 1.5" balls and place on a lined cookie sheet. Add a few additional marshmallows to the top of the rolled cookies.
- Bake at 350℉ for 8-10 minutes, until the outside of the cookies are set.
Notes
- These can be stored at room temperature and should be enjoyed within 5-6 days of baking.
- Use a hand mixer to make the brownie cookie base - you're going to have a thick cookie dough that is difficult to mix by hand. However, the add-ins need to be folded in by hand to ensure that they don't break apart.
- Refrigeration is key for this cookie dough. Without chilling the dough, you'll get a flat, crunchy cookie. A chilled dough will give you a fudgy, thick cookie.
- Just bake the cookies until the top/edges start to set - you don't want to overbake the cookies, as they will dry out quickly.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
