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”
I made this for the first time on Christmas eve and will say these are really good. My family ate them all in a few hours. I will warn you, If you don’t like foods that are sweet these cookies are not for you. However if you are a person that likes rich ooey gooey desserts then you will find that this is one of the best cookies you have ever consumed.
Hi Julie, I’m really glad to hear that your family enjoyed the cookies!
A big hit! As chewy & gooey as you said they would be
heyy the cookies look sooo good!!! can i byany chance use like 2 eggs instead of 3 egg whites?
I Love great recipes..Love your page !
I love this recipe so much it.make me went to cook those cookies that I like to cook .
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!
Wonderful, Jodi! So happy to hear you enjoyed the cookies and they turned out well.
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
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!
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.
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!
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??
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.
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…
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.
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.
That’s wonderful Eliana, happy to hear that!
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..
Still no reply 🙁
Hello there. I was wandering, would it be o.k to substitute powdered sugar with brown sugar?
Thank you in advance!:)
Hello! Unfortunately that substitution wouldn’t work since they are very different. Hope you can find some confectioner’s sugar to try these.
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…
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!
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!