Ooey Gooey Rocky Road Cookies
Flourless chocolate cookies are chewy and delicious, and studded with all the components of Rocky Road: toasted almonds, marshmallows, and chocolate chips!
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.
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
Instructions
- Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.
- 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.
- 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).
- 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. Enjoy!!!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
188 Comments on “Ooey Gooey Rocky Road Cookies”
Can I store this in the freezer for weeks? Just like a classic chocolate chips that will last for weeks in the freezer?
I did use parchment. I think the problem was I wasn’t baking them long enough and I made them too big. I didn’t realize how much they would spread. My second batch was better.
Okay perfect. Let me know if you have more questions or any issues.
They taste delish…but they are stuck to the parchment. We’re eating them as we pick them off the paper.
Hi Sue, are you sure you used parchment paper here and not wax paper? The reason being that they shouldn’t stick to parchment paper (silicone) and I’ve had a lot of people think wax paper and parchment are interchangeable.
These recipes sound so good I can hardly wait to try them!! They are well written and the pictures make my mouth water.. What a GOOD find. Thank you..
Wonderful! Enjoy!
Is there an adjusted recipe for high altitude baking for this recipe? I really want to make these! 🙂
hey I’m in the process of making these and I’m wondering what I could use instead of almonds and marshmallows cause I don’t have any on hand, I was thinking maybe some sort of cereal or something but not sure how to substitute the marshmallows!! Lol thanks in advance! Hope they turn out great for me too!
Hi Joanne, these Ooey Gooey Rocky Road cookies look so good, but sadly I am allergic to dark chocolate can’t make them, No Fair!
Made them last night but the some part of the cookies got stuck on the glassine paper I used. (my mom recommended it) It absolutely tastes wonderful but the batter spread out way too much even after putting it in the freezer. What can be the cause here?
Made it and i felt proud of myself
Hi Joanne. I made these last year and they came out perfect. I just made some tonight and the batter came out very stiff. I followed the recipe and used extra large whites. You made a comment to another baker about the powder sugar possibly being compacted. That could explain why the batter was very stiff. I wonder next time if I should go ahead and sift the powdered sugar, THEN measure out 3 cups. They still taste good, but they don’t have that hard shell, crackle look that makes the cookie so attractive looking.
I used special dark cocoa powder.
I couldn’t resist making these after seeing the picture on facebook, and oh boy am I glad I did! I didn’t have any nuts on hand so I left those out. I also added peanut butter chips to half the batch. Both versions are just amazing! I’ll definitely be making these again and might experiment with mint chips. Thank you so much for sharing your recipe!
So glad you enjoyed the cookies, and also added your own twist!
These are really addictive! I have made them twice now but the only problem I have is that they stay stuck to the parchment paper, I noticed that yours don’t, and I don’t know why. Despite the work to remove them from the pan, it is still well worth it. Thanks for the recipe 🙂
Are you sure you used parchment paper and not wax paper? Silicone shouldn’t stick at all, and that’s in the parchment paper.
Can I used icing sugar? Is it the same as powdered sugar?
I believe those are the same, so yes =)
Made these this morning and just sampled one. Oh my! Double chocolatey goodness. Baked as directed but found that if I very lightly spayed Pam onto the parchment paper the slightly cooled, baked cookies came right off the cookie sheet after allowing them to cooI for three mins and I found placing the cookies on the cookie sheet in the freezer for five mins really helped but I also kept the dough cold in the fridge between baking.
Hi Donna, so glad you loved the cookies! And your tips are great =)