Rocky Road Cookies
These flourless chocolate cookies are chewy and ooey gooey delicious, and studded with all the components of Rocky Road: toasted almonds, gooey 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 delicious enough to be posted here.
These chewy rocky road cookies are complete fudgy chocolate goodness (I mean, flourless chocolate goods usually are). The crunchy nuts contrast nicely with the melty semi-sweet chocolate chips, and the marshmallows on top are crispy and golden brown on the edges and gooey in the middle.
Just like if you roasted them on a fire!
This is also one of those quick and easy recipes with zero chilling time required. If you want a deeply fudgy chocolate cookie, this is it.
Don’t Mix the Marshmallows In
In a large bowl, sift together powdered sugar (aka confectioner’s sugar) with cocoa powder. These are your dry ingredients.
Then whisk in salt, egg whites, and vanilla extract, then finally, chocolate chips and almonds.
You might be wondering why we don’t just mix the mini marshmallows into the batter, and the reason is that 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. So they must be placed on top of the cookies, in order to become browned but gooey melted marshmallows.
Take your time here to whisk thoroughly each step of the way, but especially when whisking in the egg whites. You want to break up the egg whites and distribute everything evenly.
I don’t mind doing this with just a whisk and a mixing bowl, but you can also use an electric hand mixer or stand mixer over medium-high speed to ensure it’s well mixed. Because there is no flour here, there’s no risk of developing gluten and making the cookies tough.
When the batter is ready, know that it will be relatively loose because there is no flour. It will look almost like a melted chocolate mixture.
I recommend using a medium cookie scoop for portioning out the batter in dollops. If you want perfectly round cookies, or another shape, you can also portion the batter into a cookie form or metal rings.
Place 4 to 5 marshmallows on the tops of each cookie. And if you think this is stingy, then by all means, feel free to add extra marshmallows.
Also, while you can get away with baking right on an uncoated cookie sheet, I now recommend you line baking sheets with parchment paper, to ensure the cookies don’t stick (this is updated in the recipe card below). Others have reported that a silicone mat does not work well.
Bake in a 350 degrees F oven for 12 minutes, until the marshmallows are brown and a crispy edge has developed all around.
Be careful not to overbake here, as these can go from chewy cookie to hard cookie if all the moisture is baked out.
Let the cookies cool for a couple minutes to set, right on the silicone mat or layer of parchment paper. If you try to move them to a wire rack or cooling rack immediately after baking, they may fall apart.
Recipe Tips and FAQ
Store in an airtight container at room temperature for up to 4 days. Note that if you live in a humid climate, these will turn into soft chocolate cookies in a day or two after baking.
Try to use a good quality one, and avoid the standard Hershey’s cocoa. Guittard is my favorite brand, but Callebaut, Vahlrona, Scharrfen Berger, and Ghirardelli are all great too.
Absolutely. Substitute an equal amount for the semisweet chocolate chips. You may also use any kind of dark chocolate you like.
Rocky Road Cookies
- 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
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.