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
- 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.
187 Comments on “Ooey Gooey Rocky Road Cookies”
Hi just wondering is powdered sugar icing sugar ?
Hi Justine, yes they’re the same thing.
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!
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!
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?
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!
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 🙁
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!
Pretty disappointed, my cookies didn’t turn out at all. Kind of confused why they didnt turn out, I did everything the same. 🙁
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.
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.
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.
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
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!
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!
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!
Great thanks so much! These just look soooo good can’t wait to make ’em!
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!
So glad to hear it Jennifer! Love your tweaks.
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.
That sounds great! Thanks for sharing your rendition and glad you enjoyed the cookies.
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!
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!
Thank you so much for the recipe! I haven’t made them yet, but I can’t wait to try!
Hope you enjoy them, Kristen!
Wow, these look so yummy! Thanks for the recipe– can’t wait to try it out this week!! 🙂
I hope you enjoy the cookies! They are one of my favorites.
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?
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.
I love your recipe! And the pictures are so delicious!
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.
Hi Joanne, thanks for sharing this tip! Can you believe I’ve never bought pam before? I will have to try it sometime.
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