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.
187 Comments on “Ooey Gooey Rocky Road Cookies”
We made these tonight and they were awesome!!!! We didn’t have any almonds but they were amazing – thanks for the kickass recipe!!!
Fantastic, Amy! I’m so glad. Happy baking!
Hi! These cookies look AMAZING! I can only hope that mine will come out as beautiful! I’m looking for a new idea for our yearly holiday cookie party, and this just may be it! However, I don’t prefer nuts. In reading the comments, you indicated they can be omitted, but does the overall texture of the cookie change negatively? Do you think add Toffee Health Bar bits instead of nuts would work?
Hi Anne, I think without the nuts the cookies still have texture because the outside is pretty crisp. My opinion is that the heath bar bits would have too much crunch for these, but who knows, you might love it! So I would say whatever sounds delicious to you, you should give it a try.
Wow. Saw your pretty cookies on Pinterest. I just finished making these and followed the directions exactly. They are super easy and INSANELY good!! I can’t wait to check out the rest of your blog!
That’s awesome!!! I’m so glad you liked them so much. I agree, totally easy! Have fun looking around Fifteen Spatulas =)
Can these be baked then put in the freezer
I haven’t tried it with these cookies but I wouldn’t think these cookies are well suited for that. They’re a bit unconventional since there’s no flour and they’ve got the marshmallows on top. These other cookies I have freeze very well: https://www.fifteenspatulas.com/gingercookies/
I made these today and they are wonderful – but I did make a few changes. Evidently my XL eggs were not quite XL enough because I had to add an additional one to have even close to enough liquid. I also ended up adding a Tbs. of water. I used pecans rather than almonds just because that is what I had on hand and prefer them to almonds. I made the first cookies with marshmallows but mine were not as pretty as yours. The rest of the cookies I left the marshmallows off and sprinkled more chopped pecans on top. YUM!! The texture is great and my gluten free friends will love them.
Hi Jenn, I loved hearing about your changes. I bet the pecans would be divine in here, I will try that next time!
Mine turned out flat and stuck really bad to the pan which was really disappointing because these look so good! I did everything it said! wahhh haha 🙁
LIz, you said they stuck to the pan? Did you not use parchment paper?
These are deeelicious. I made half a batch using two large egg whites. Mine really stuck to the parchment. I had to let them cool completely to get them off in decent shape. Yummy!
YAY! That’s great Carla. Interesting about the parchment, I wonder if it varies by brand.
These are the by far the best tasting cookies I’ve ever made. They even looked exactly like the picture! The only question I have: my cookie dough didn’t seem to be nearly as runny as yours is, it was very stiff. Any ideas about what I may have done wrong? Also, if I double the recipe, should I do anything different? Thanks!
Thanks so much Kelly! Hm, I’m not sure why it might’ve been less runny. Is your kitchen very cold? At the time of posting I made them in an 80 degree kitchen, and now that I cook in a 60 degree kitchen, it makes an amazing difference how cold or warm the kitchen is. That’s my only idea. I don’t think any changes are needed to double this recipe, hope they turn out well!
Thank you for sharing the best rocky road cookie ever!!! I just made them. The recipe was simple to follow and they came out great. I used a silpat baking mat instead of parchment paper and it worked out just fine.
YAY! I’m so glad Christina. Maybe I need to ask for one of those silpats for Christmas this year…I go through so much parchment.
Hello Joanne,
Lovely recipe! I’m already setting a date to make these! I saw your reply about silpats. I wanted to let you know that I just recently bought mine at Costco. It was a set of three of only 19.99. Best purchase ever! Happy baking! ^_^
What a steal! That’s awesome. Thanks for sharing the info.
I was wondering if I could use dark chocolate cocoa powder instead of unsweetened… It sounds stupid but I couldn’t find the unsweetened powder for the life of me at our commissary!
Hi Dylan, interesting, I have never seen dark chocolate cocoa powder before. What does it say the ingredients are? I imagine it’s cocoa powder with powdered sugar maybe. Anyway, it should work okay I would think, it might be a bit sweeter than normal but that depends on how much sugar might be in there.
I found that these look great, but are not very sweet…maybe if you want a sweeter treat to try milk chocolate chips. Me and my boyfriend thought these were very bitter.
Hm, I don’t find these to be bitter in the slightest, so I’m wondering what kind of cocoa powder you were using. Hershey’s? Nestle?
These are wonderful and I’m baking them again as we speak for my bake sale! Joanne, I have a question: how do you keep your toasted marshmallows fluffy? I’m not sure if it’s just a mallow brand thing or what. After taking my cookies out of the oven, my marshmallows deflate to look like little mushroom heads. It doesn’t affect the taste, but the appearance is not as “Cook’s Illustrated” as I’d like, and it doesn’t look like your photo. Tips on beautiful as well as delicious cookies?
Hi Beth, they will definitely deflate a bit after they come out of they oven (because in the oven they heat up like crazy and get puffed and huge), but I’m curious what brand you are using for the marshmallow? Another thing you could try is to put the marshmallows on about halfway through baking instead of at the beginning. That might help them from melting down too much. Let me know if that helps! Happy baking!
Hi Joanne,
Wow, you’re fast on the replies! Thank you! Right now, I’ve been using Jet Puffed, and putting them on about 5 minutes in (and then baking for another 8 or so) already increased the post-oven puffiness. Next time, I’m going to try putting them on even later. Happy baking to you as well! Thank you for all the recipes!
Haha, well I try! I am currently moving from Georgia to Connecticut (just loaded up the truck earlier today) so I’m a bit behind in my emails, but I wanted to get to yours ASAP. Hope you’re having a great week!
If I used milk chocolate morsels, would it still taste pretty much the same? Used all the semi-sweet morsels on the peanut butter cups. Which were a hit with my kids!
Hi Teresa, You know, I’m not completely sure without trying it. The milk chocolate has a higher cacao butter content so it might make it turn out differently? On the other hand i could see it turning out similarly. If you try please let us all know how it turns out =) Glad you and the kids enjoyed the peanut butter cups!!!
Hi! These look amazing!!! If I just have large eggs not extra large how many large eggs should I use to have it equal 3 extra large egg whites?? thank you!! I am going to make this recipe this weekend!!!!! thank you for your video you make it look so easy and your video is very helpful!
Hi Robin, Thanks for your comment! I would say to just use 3 large egg whites, as long as you don’t double the recipe it will be close enough. Happy baking!
Oh my goodness I made these cookies last night and boy was I impressed. We didn’t have enough almonds so I just didn’t add them and I ended up having to cut big marshmallows in bits. I also didn’t have parchment paper…which made these a lot more difficult to work with (ended up using wax paper). Let’s just say that I was so eager I didn’t think twice about this. Halfway through baking I usually rotate the pan since our oven cooks one side faster, and got a face full of smoke. Yea…the bottoms of the cookies were burning on the wax paper (even when I had 3 layers). Nonetheless, I managed to get the cookies off in somewhat one piece and they tasted delicious. My brother even said they tasted like fudge in cookie form. I’ll definitely be using this recipe in the near future, especially since one of my brothers girlfriends is gluten free. Thanks!
Oh dear, Wax Paper should not be used in the oven, that’s too bad you didn’t have any parchment paper on hand, but make sure to get some for next time! They will come off much better =)
I guess I realized too late. I suppose I just assumed that since making Hershey and Rolo pretzel bites on wax paper in the oven was fine these would too, my bad!