How to Make Rocky Road Cookies
These chocolate marshmallow cookies are rich, chewy, and packed with melty chocolate in every bite. With crisp edges, soft centers, crunchy almonds, and gooey toasted marshmallows on top, they’re an easy dessert that feels extra special fresh from the oven.
Servings: cookies
Calories: 232kcal
Ingredients
- 3 cups powdered sugar
- ¼ teaspoon salt
- ⅔ cups unsweetened cocoa powder
- 3 egg whites
- 1 tablespoon vanilla extract
- 2 cups semi sweet chocolate chips
- ¾ cups chopped almonds
- 1 cup mini marshmallows
- ½ - 1 cup extra mini marshmallows for topping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the powdered sugar, salt, and cocoa powder until combined.
- Add the egg whites and vanilla extract. Stir until a thick batter forms.
- Fold in the chocolate chips, chopped almonds, and 1 cup mini marshmallows until evenly combined.
- Using a small cookie scoop or spoon, drop the dough onto the prepared baking sheet, leaving space between each cookie.
- Top each cookie with a few extra mini marshmallows.
- Bake for 10–12 minutes, until the marshmallows are lightly golden and the tops are shiny.
- Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Serving: 1gCalories: 232kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 1mgSodium: 43mgPotassium: 194mgFiber: 3gSugar: 27gVitamin A: 9IUCalcium: 30mgIron: 2mg
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