Rocky Road Chocolate Fudge Cookies Recipe

These Rocky Road Chocolate Fudge Cookies are a decadent dream come true for chocolate lovers. Packed with gooey marshmallows, crunchy walnuts, and melty chocolate chips, each bite offers a rich, fudgy texture reminiscent of classic rocky road fudge. Finished with a luscious chocolate drizzle, these cookies are a perfect blend of chewy, crunchy, and creamy indulgence.

Rocky Road Chocolate Fudge Cookies Recipe Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup cocoa powder (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (substitute with pecans or almonds if preferred)
1 cup mini marshmallows
1 cup semi-sweet chocolate chips (melted, for drizzling)

Recipe Steps

Prepare the Dough
Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. This will help the cookies achieve that perfect chewy texture.
Tip: Make sure your butter is truly softened, not melted. This ensures your cookies won’t spread too much during baking.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract for that classic, comforting flavor.
Tip: For an extra depth of flavor, try browning the butter before mixing. Just let it cool slightly before creaming with the sugars.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick and slightly sticky.
Tip: Overmixing can make your cookies tough, so mix until the flour is just incorporated.
Add the Mix-Ins
Fold in the Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped walnuts, distributing them evenly throughout the dough.
Shape the Dough: Using a large cookie scoop or your hands, form the dough into balls about 2-3 tablespoons each. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
Tip: If you like thicker cookies, chill the dough for 30 minutes before baking.
Bake and Top
Preheat the Oven: Preheat your oven to 350°F (175°C).
Add Marshmallows: Press a few mini marshmallows into the top of each cookie, ensuring they stay on the surface during baking.
Bake: Bake the cookies for 10-12 minutes, until the edges are set but the centers are still soft. The marshmallows will puff up and lightly toast.
Drizzle with Chocolate: While the cookies are cooling on the baking sheet, melt the remaining chocolate chips in the microwave in 30-second intervals. Drizzle the melted chocolate over the tops of the cookies.
Tip: Allow the cookies to cool completely on the baking sheet to avoid breaking or smudging the chocolate drizzle.