There are chocolate lovers…
And then there’s my husband, Todd.
If you’ve known him for any amount of time, you know one thing for certain. Chocolate isn’t just his favorite treat, it’s practically its own food group.
He has loved anything Rocky Road for as long as I can remember. Ice cream, candy bars, desserts, if it has chocolate, marshmallows, and a little crunch, he’s probably going to love it.
In fact, if we happen to run out of cookies, brownies, or any other chocolate dessert around the house, he’ll simply pour himself a bowl of chocolate chips and happily snack away.
Seriously.
Who does that?
Apparently, the man I married.
I still laugh every time I catch him standing at the pantry with a bowl of chocolate chips in his hand.
So naturally, when I started creating my own bakery-style cookie recipes years ago, I knew I had to make one that tasted like everything he loves rolled into one giant bakery-style cookie.
That’s how Todd’s Ultimate Rocky Road Cookies came to be.
Everything Rocky Road… in Cookie Form
These Rocky Road cookies have everything that makes Rocky Road ice cream or Rocky Road candy bars so irresistible:
- Rich chocolate cookie dough.
- Dark chocolate chips in every bite.
- Crunchy nuts for texture.
- And soft, gooey marshmallows melted over the top while the cookies are still warm from the oven.
The outside bakes up with just enough crispness, while the center stays soft, thick, and wonderfully chewy.
They’re messy.
They’re loaded.
They’re unapologetically chocolatey.
In other words…
They’re exactly the kind of cookie Todd would choose every single time.
One of My Favorite Things About Baking
One of the things I loved most when I had my cookie business wasn’t just selling cookies.
It was creating recipes inspired by the people I love.
Each one has its own little story.
Some remind me of my children when they were growing up.
Others remind me of favorite vacations, holidays, or desserts we’ve enjoyed over the years.
This Rocky Road cookie always reminds me of Todd. And not, as he might joke, just because they’re soft, a bit lumpy, and very nutty.
Whenever I bake a batch, I already know who’s going to be the first one standing in the kitchen asking if they’re cool enough to eat yet.
The answer is usually…
“No.”
That has never stopped him.
Tips for the Best Rocky Road Cookies
A few little tricks make these cookies even better.
- Use dark chocolate chips for a richer chocolate flavor that balances the sweetness of the marshmallows.
- Pecans and walnuts are our favorites, but almonds work beautifully too.
- Immediately after removing the cookies from the oven, gently press mini marshmallows into the tops. Return the cookies to the oven for about 2 minutes, just until the marshmallows soften and begin to melt.
- Don’t overbake. The centers should still look slightly underdone when you remove them from the oven. They’ll continue baking as they cool.
- If you’re making my large bakery-style cookies, give them plenty of room on the baking sheet because they spread as they bake.
Todd’s Ultimate Rocky Road Cookies
Ingredients
- 3 cups packed brown sugar
- 3/4 cup granulated sugar
- 1 cup melted butter
- 1 cup melted margarine
- 5 large eggs
- 2 tablespoons vanilla extract
- 4 teaspoons baking soda
- 2 teaspoons salt
- 3/4 cup unsweetened cocoa powder
- 6 to 7 cups all-purpose flour, leveled (possibly more if needed)
- 3 cups dark chocolate chips
- 1 cup crushed nuts of your choice (pecans, walnuts, or almonds)
- Mini marshmallows for topping
Directions
In a large mixing bowl, cream together the melted butter, melted margarine, brown sugar, and granulated sugar until smooth.
Beat in the eggs and vanilla extract until fully combined.
Gradually mix in the baking soda, salt, cocoa powder, and flour until a soft dough forms. If the dough feels too dry, add milk one tablespoon at a time until it reaches the right consistency. If it’s too sticky, mix in a little additional flour.
Fold in the dark chocolate chips and the crushed nuts.
Using a large 4 tablespoon cookie scoop, place two scoops of dough together to form one large 5 ounce cookie.
Place the dough balls on a parchment-lined baking sheet, leaving plenty of room between each cookie.
Bake in a preheated 350°F oven for 16 to 18 minutes. If you’re baking at an elevation above 4,000 feet, try 325°F instead.
Immediately after removing the cookies from the oven, sprinkle mini marshmallows over the tops.
Return the cookies to the oven for about 2 minutes, just until the marshmallows become soft and slightly melted.
Allow the cookies to cool for several minutes before serving.
This recipe makes approximately 2 dozen extra-large bakery cookies or about 6 dozen regular-sized cookies.
Baker’s Notes
This recipe has been perfected over many years to create cookies with crisp edges and thick, soft, chewy centers.
At lower elevations, I recommend starting at 350°F. I bake at just over 4,000 feet, where I’ve found that 325°F works well for my extra-large cookies.
For regular 2 ounce cookies, bake for approximately 12 to 14 minutes.
Weight Measurements
For those who enjoy baking by weight, here are the measurements I use:
- Brown Sugar: 789 grams
- Granulated Sugar: 189 grams
- Eggs: 253 grams
- Unsweetened Cocoa Powder: 88 grams
- All-Purpose Flour: 1272 to 1412 grams
The remaining ingredients are easy to measure by volume.
More Cookie Baking Tips
For even more cookie baking tips, troubleshooting advice, and the techniques I’ve learned through years of baking cookies, read my Tips for the Perfect Cookie. You’ll find helpful information about flour, baking times, altitude adjustments, and more to help you make big, thick bakery-style cookies.
Another Chocolate Marshmallow Cookie to Try
If chocolate and marshmallow is your kind of combination, try my Chocolate Marshmallow Cookies with Caramel next. They’re another rich chocolate cookie topped with gooey marshmallow, with caramel added for an entirely different twist.
Explore The Cookie Collection
Todd’s Ultimate Rocky Road Cookies are one of the recipes that make The Cookie Collection so personal to me. You can browse all of my bakery-style cookie recipes for more giant cookies, stuffed cookies, family favorites, creative flavor combinations, and the stories behind the cookies.
One Last Thing…
If you’re baking these for someone who loves chocolate as much as Todd does, don’t expect them to last very long.
And if you happen to walk into your kitchen one evening and find someone eating a bowl of chocolate chips…
Just know you’re not alone.
Every cookie with a name has a story. And this one belongs to Todd.
