Ooey Gooey Rocky Road Cookies

Ever since the idea of rocky road cookies popped into my head a month ago, I have been tweaking recipe after recipe so I could come up with a cookie extraordinary enough to be posted on my website.

…because let me tell you, I don’t post ANYTHING on here that I don’t think is COMPLETELY scrapeworthy and delicious).

These cookies are complete ooey gooey chocolate goodness (I mean, flourless chocolate goods usually are).

And the marshmallows on top are all crispy and golden brown on the edges and gooey in the middle.

Just like if you roasted them on a fire!

You might be wondering why we don’t just mix the marshmallows into the batter, and the reason is they sort of melt and disappear that way.

The golden brown crispy shelled marshmallows on top make this cookie truly incredible and rocky road-esque.

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

Ooey Gooey Rocky Road Cookies

Yield: 2 dozen cookies

Ooey Gooey Rocky Road Cookies

Ingredients:

  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 3 extra large egg whites
  • 1 tbsp vanilla extract
  • 2 cups semisweet chocolate chips
  • 2.5 oz sliced almonds, toasted
  • 1 cup mini marshmallows

Directions:

  1. Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.
  2. In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.
  3. Use a disher to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
  4. Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool. Are these ooey gooey or what? Enjoy!!!

Notes

Recipe adapted from Creative Kitchen.

http://www.fifteenspatulas.com/ooey-gooey-rocky-road-cookies/

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160 comments… add one

Leave a Comment

  • avatar Joanne May 18, 2013, 10:25 pm

    Joanne, you can lightly spray parchment with “pam”.
    Due to high sugar content, sometimes this type of cookie sticks to parchment.
    I work in a bakery, and we do this for our dacquoise, which also has no flour.

    Reply
    • avatar Joanne Ozug May 20, 2013, 2:06 pm

      Hi Joanne, thanks for sharing this tip! Can you believe I’ve never bought pam before? I will have to try it sometime.

      Reply
      • avatar Betty B July 11, 2013, 5:22 pm

        I’m older and I have used “Pam”, but I am a “Celiac” person, so this tip on flour-less cookies, with high sugar content, sticking is usually an issue. Thanks

        Reply
  • avatar Aude May 29, 2013, 4:14 pm

    I love your recipe! And the pictures are so delicious!

    Reply
  • avatar Keilina May 30, 2013, 4:47 pm

    These cookies look really good! But i’m wondering if it will still turn out ok if i dont put the almonds,chocolite chips, and marshmallows?

    Reply
    • avatar Joanne Ozug May 31, 2013, 8:38 am

      Hm…that’s an awful lot of the main ingredients in a cookie that doesn’t have a lot to begin with, but if you want to try it you can. It will just be the chocolate shell essentially.

      Reply
  • avatar Ludachka June 11, 2013, 5:37 pm

    Wow, these look so yummy! Thanks for the recipe– can’t wait to try it out this week!! :)

    Reply
    • avatar Joanne Ozug June 11, 2013, 6:20 pm

      I hope you enjoy the cookies! They are one of my favorites.

      Reply
  • avatar Kristen June 17, 2013, 2:42 am

    Thank you so much for the recipe! I haven’t made them yet, but I can’t wait to try!

    Reply
  • avatar Halo June 24, 2013, 6:46 am

    Greetings from the UK, and a gluten free baker. I’ve made these a number of times now and just wanted to say thank you for the recipe, they are truly delicious. I’ve written about baking these and the raptuous reception that they receive, and pointed my readers in the direction of your recipe.
    Thank you for sharing!
    Halo
    x

    Reply
    • avatar Joanne Ozug June 24, 2013, 12:39 pm

      YAY!!! I’m so glad that you enjoyed them. I took a look at your post, and your version looks great! I wasn’t able to leave a comment because of the comment settings on your blog but I really appreciate the response!

      Reply
  • avatar T. Gulley June 24, 2013, 9:33 pm

    Made these a few hours ago. This recipe is a keeper! Was cleaning out my cake decorating cabinet & found some chocolate chips and half a bag of marshmallows. My marshmallows were large so my dear hubby cut them up. I also had milk chocolate chips but I used them. Omitted the almonds.The cookies are very gooey & sweet. Next time I will try the semi sweet chips. Thanks for posting. Can’t wait to try some of your other recipes.

    Reply
    • avatar Joanne Ozug June 25, 2013, 11:11 am

      That sounds great! Thanks for sharing your rendition and glad you enjoyed the cookies.

      Reply
  • avatar Jennifer Maddox July 10, 2013, 9:42 pm

    These are amazing! Made them for a quick treat tonight. I omitted the almonds and used white choc chips and still amazing! Most definitely going in the regular fam treat file! Be so great to have for unexpected guests too!

    Reply
    • avatar Joanne Ozug July 15, 2013, 2:24 pm

      So glad to hear it Jennifer! Love your tweaks.

      Reply
  • avatar Abby July 11, 2013, 3:04 am

    Hi would they still work out if I did not add the almonds? These look so amazing and delisicious but I’m just not a big almond fan. Thanks and can’t wait to make these!

    Reply
    • avatar Joanne Ozug July 15, 2013, 2:27 pm

      Hi Abby, others who have made this without almonds have reported good results, though I’ve never tried it myself. I say go for it!

      Reply
      • avatar Abby July 16, 2013, 3:18 am

        Great thanks so much! These just look soooo good can’t wait to make ‘em!

        Reply
  • avatar tina July 11, 2013, 8:59 am

    These look yummy. I have a child with a nut allergy, do you have any recommendations for a substitute for the the almonds? Thank you

    Reply
    • avatar Joanne Ozug July 15, 2013, 2:28 pm

      Hi Tina, if you’d like you can just leave them out entirely. Or you could add white chocolate chips like someone else said they loved doing!

      Reply
  • avatar Savanna July 12, 2013, 5:07 pm

    Pretty disappointed, my cookies didn’t turn out at all. Kind of confused why they didnt turn out, I did everything the same. :(

    Reply
    • avatar Joanne Ozug July 14, 2013, 3:44 pm

      Hi Savanna, I’m sorry to hear the cookies didn’t turn out for you. If you would like to provide some more details and I can try to troubleshoot and figure out what went wrong.

      Reply
      • avatar Savanna July 15, 2013, 1:19 am

        I tied to figure it out but I couldn’t. I literally did exactly what it said. I dont think their was enough liquid because when I went to mix it up after I put everything together it was super super dry. but I used the same meausurements as the recipe called for so I don’t know why it was so dry.

        Reply
        • avatar Jenn August 22, 2013, 10:17 pm

          Savanna, are you using large eggs instead of extra large? I only had large eggs so I used three egg whites and my batter was extremely dry also. I then added about half another egg white and it smoothed out beautifully.

          Reply
  • avatar Sara July 20, 2013, 8:51 am

    I was wondering if I have to put them in the freezer? I live with roommates and they have completely hogged the freezer so there would be no room for a cookie sheet in it :-(

    Reply
    • avatar Joanne Ozug July 20, 2013, 9:38 pm

      Hi Sara, you can put them directly in the oven, though they might spread out and be a little thinner. They will taste the same though!

      Reply
  • avatar Jenn August 24, 2013, 10:10 am

    These look delicious! I think they would be great fresh out of the oven, but what about after they have cooled off? Are they still just as gooey after a few days?

    Reply
    • avatar Joanne Ozug August 24, 2013, 2:06 pm

      Hi Jenn, if you’re going to eat them a few days after baking and would like them to be gooey, I recommend reheating in the oven or the microwave. Enjoy!

      Reply
  • avatar jenna russell August 26, 2013, 3:28 pm

    i was making these earlier and noticed that my batter didn’t look quite like the pictures. It is a lot thicker and darker, yet I didn’t change the recipe or substitute anything. Should I still put the batter in the freezer? Also, I don’t have chocolate chips or marshmallows, but do you think I could use Baker’s semi-sweet chocolate squares and just chop them up instead? Thank you!

    Reply
    • avatar Joanne Ozug August 27, 2013, 9:50 am

      What size eggs did you use? Another reader noted above that the difference between large and extra large eggs is very noticeable for this recipe, so be sure to use the right size. Darkness may depend on the cocoa you’re using as well. The freezer time just helps the cookies to not spread too thinly in the oven. Regarding the chocolate, chocolate chips don’t melt and lose their shape when baked, while chopped chocolate will, so it’s not the same effect. You may still find them tasty. Enjoy!

      Reply
  • avatar Justine August 27, 2013, 6:35 am

    Hi just wondering is powdered sugar icing sugar ?

    Reply
    • avatar Joanne Ozug August 27, 2013, 9:47 am

      Hi Justine, yes they’re the same thing.

      Reply
  • avatar Maria Gonzalez September 3, 2013, 11:39 pm

    Hi Joanne… This recipe looks absolutely delicious!! I do have one question, and would love to know your feedback…
    I want to make these for my niece birthday which is this on coming Sunday… but I have soo many things to do and also work to do, so I was thinking on making the cookies tonight (wednesday night)… Do you think the making them four day in advance will make the cookie texture not be as good? Like would they go bad? Or do they have to be done on the same day?

    Thanks so Much!! Awesome webpage by the way!

    Reply
    • avatar Joanne Ozug September 5, 2013, 1:02 pm

      Hi Maria, I think the furthest in advance I’d make these is two days ahead, as they will tend to lose moisture easily. Hope you are able to try them sometime and enjoy them!

      Reply
  • avatar Madalyn September 18, 2013, 9:23 pm

    Wow.Let me tell ya: the name “Ooey Gooey” is an UNDERSTATEMENT mine did not come off like the picture, and they are….wow really really ooey gooey…oh and it literally tastes like melted chocolate…super yum! but i feel super unhealthy eating them…

    Reply
  • avatar s October 6, 2013, 5:37 am

    Hello there. I was wandering, would it be o.k to substitute powdered sugar with brown sugar?
    Thank you in advance!:)

    Reply
    • avatar Joanne Ozug October 6, 2013, 9:21 am

      Hello! Unfortunately that substitution wouldn’t work since they are very different. Hope you can find some confectioner’s sugar to try these.

      Reply
  • avatar Divya October 20, 2013, 2:05 pm

    Hi!! The cookies look amazing.. But me and my family.. We dont use egg.. Is there an eggless version of this recipe?..
    And.. Please dont suggest egg replacers because we dont get them here in india..

    Reply
    • avatar Divya November 8, 2013, 9:37 am

      Still no reply :(

      Reply
  • avatar Eliana October 24, 2013, 7:40 pm

    I made these for a wedding shower a few months ago and ever since then I’ve made them probably 6 more times. They are SO good. Love this recipe.

    Reply
    • avatar Joanne Ozug October 25, 2013, 8:28 am

      That’s wonderful Eliana, happy to hear that!

      Reply
  • avatar Esther October 26, 2013, 9:04 pm

    Hi! I love this recipe! And although I’m not a chocolate-person, I love rocky road ice-cream. So, I searched for a delicious recipe and I found it! This brought me to try more and more of your recipes and I seriously, loved. them. all. :) But, the first time I made this, my cookie dough was not thick, it was actually kind of the opposite. Do you have any idea why this might happen? In the last few times it hasn’t been doing that so I was just wondering why that had happened…

    Reply
    • avatar Joanne Ozug October 27, 2013, 3:20 pm

      Hi Esther, I’m so glad to hear you’re enjoying so many recipes! My first thought could be the temperature of the egg whites. They are very thick when cold and thin out quite a bit as they warm up.

      Reply
  • avatar Holli November 8, 2013, 9:16 am

    I absolutely love these cookies! My only problem is that they stick so bad! Maybe it’s something I’m doing. I spray my parchment paper, as suggested below, but I feel like I spend the most time scraping them from the pan and then the cookies end up in pieces. I did find letting them cool off a little longer helped a little, but then I spent time peeling the paper from the bottom of the cookie. Any thoughts??

    Reply
    • avatar Joanne Ozug November 8, 2013, 9:18 am

      Hi Holli, are you 100% sure you’re not using wax paper? Parchment paper is made with silicone and it shouldn’t stick to anything. If you did use parchment paper, I know that it’s not recommended to spray them or oil the surface.

      Reply
  • avatar Kelsi November 18, 2013, 11:01 pm

    These were delicious! I sliced my own almonds with my food processor, and so I had a bunch of powdery almond crumbs that I threw in with the slivered almonds, and it made the flavor of the cookie AMAZING. (I toasted the crumbs along with the almonds.)
    I do have a question that hopefully you haven’t already answered (I admit I don’t have the drive to read all 152 comments to find out): how do you store these? They are too gooey to put in a ziplock or to stack in a container.

    Reply
    • avatar Joanne Ozug November 19, 2013, 5:00 pm

      Hi Kelsi, awesome! The least messy way to store them is to wrap them in parchment paper or wax paper, then put in a plastic bag or container. Enjoy!

      Reply
  • avatar nunny December 5, 2013, 11:17 pm

    hi.. greetings from indonesia! i love ur ooey gooey cookies so much and i love all ur recipes.. i made it a couole dats ago and within a day it just vanish to my husband and brother stomach! but i have a question here.. this recipe is actually too sweet and i have a diabetic father can i substitute or add donething to reduce the sweetness.. any thought? thank you

    Reply
    • avatar Joanne Ozug December 6, 2013, 8:21 am

      I’m so happy to hear that everyone loved them! Part of the reason the recipe is so sweet is because it’s gluten-free and we use the powdered sugar to substitute a bit for the flour. I think your best bet would be to find a chocolate cookie that has some flour in it. Good luck!

      Reply
  • avatar Jodi December 6, 2013, 5:20 pm

    I just made these cookies and they turned out exactly like yours! Phew! :) They are SO cho..co..lat..ey!!! OMG! I’ve already “tested” three! I better stop or there won’t be any left when the rest of the family gets home! Thanks!

    Reply
    • avatar Joanne Ozug December 7, 2013, 12:56 pm

      Wonderful, Jodi! So happy to hear you enjoyed the cookies and they turned out well.

      Reply
  • avatar shaqualhaske January 8, 2014, 11:19 am

    I love this recipe so much it.make me went to cook those cookies that I like to cook .

    Reply
  • avatar Vivian Brown March 8, 2014, 8:35 am

    I Love great recipes..Love your page !

    Reply

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