Rocky Road Cookies with almonds and marshmallows

Rocky Road Chocolate Chip Cookies

Rocky Road Cookies with almonds and marshmallows

It’s that time of year again where we trade our hot chocolate for chocolate dipped cones and snow boots for flip flops. I’m pleased to say that last weekend I went out for my first ice cream cone of the year (disclaimer: this does not count all of the ice cream I consumed out of containers at home over the winter) at Calgary’s trendiest ice cream shoppe: Village Ice Cream.

Despite planning to get my usual salted caramel in a waffle cone, that all changed when I saw that the featured flavour was rocky road.

There are those classic ice cream flavours that never seem to go out of style: double chocolate, neapolitan, and of course rocky road. Drop cookies have their classics too (chocolate chip, oatmeal raisin, macadamia nut), but after that sweet ice cream from last weekend, I had my sights set on creating just one cookie flavour: Rocky Road Chocolate Chip Cookies.

A bite into this cookie is a pleasant combination of soft, gooey, crunchy and sweet. The classic chocolate cookie acts as a smooth and just sweet enough base for the marshmallow’s sweet kick and chocolate’s rich flavour. The almonds bring in a unique flavour and crunch to the otherwise moist and soft cookie.

Classic Rocky Road Ice Cream as Cookies


  • 2 cups all-purpose flour
  • 2/3 cups cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 4 oz semi sweet chocolate cut into chunks
  • 1/2 cup marshmallows
  • 1/4 cup unsalted almonds chopped
  • 1 cup of unsalted softened butter
  • 1 1/4 cups white sugar
  • 2 eggs at room temperature
  • 2 tsp vanilla extract


  • One – Preheat convection oven to 325 degrees.
  • Two – Combine flour, cocoa powder, baking soda and salt in a bowl and set aside for now.
  • Three – Carefully cut chocolate and almonds into chunks and pour into a small bowl. Add in marshmallows and gently stir so ingredients are well dispersed in the bowl. Set aside.
  • Four – Combine butter and sugar until light and fluffy, then mix in eggs and vanilla.
  • Five – Slowly add the flour mixture to the butter mixture and mix until well combined.
  • Six – Using a wooden or plastic spoon, add in the chocolate, marshmallows and almonds mixture. Do this slowly and ensure there is an even amount of each ingredient spread throughout the dough.
  • Seven – Drop by rounded tablespoons onto a prepared cookie sheet lined with parchment paper.
  • Eight – Cook for 12-15 minutes then let stand on cookie sheet for an additional 5 minutes.

Almond, Chocolate, Marshmallow Cookies

Pro Tips

  • The marshmallows will melt and ooze out of the cookies. I personally think this looks delicious, but if it bothers you be sure to rotate the pan a few times while baking, or make sure all of the marshmallows are embedded in the dough and not on the surface.
  • If you try to remove them from the pan after a minute or two, they will fall apart. Be sure to give them the full five minutes of resting before removing.
  • These cookies are begging for milk.

BRB going to find rocky road ice cream to dip these rocky road cookies into.

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  • Reply kristenchan0921 May 3, 2015 at 8:34 pm

    Rocky road is my favourite! I bet they taste amazing 😉

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