Chocolate Rocky Road Cookies

These cookies were a big hit! I put 3 mini marshmallows on top of each cookie and they came out great; lightly browned! I switched racks after 4 minutes then continued baking another 4 minutes. (I had salted peanuts on hand so took the suggestion to use those and they worked perfectly, especially for those who don’t like walnuts in their baked goods.). I was looking for a way to use up marshmallows and this was fit the bill. Thanks for sharing!

I didn’t like these cookies. I was hoping for something like what I used to buy in my grocery store (chocolate chip cookie consistency, but chocolate flavored with nuts and marshmallows). What I got was something that looks like it should be on “Nailed It!” A pillowy, meringue-like cookie with slightly burnt, melted marshmallow eyes. (Tried to upload picture, but kept getting error messages due to file/image size restrictions.) I still gave it 3 stars because they don’t taste bad.

These are great! I don’t like baking cookies at such a high temperature and then there’s the marshmallow that so many say melted. But they browned just perfectly. I wonder if the trick might be to make sure you don’t make the cookies too big. The sheet I had to bake longer than 7 minutes did have the marshmallows melt a bit more than the others. I plan to double the batch next time. With only 1 1/2 cups flour I should’ve planned to double anyway. Oh and the person who said to stir in the chocolate while hot…yup. I don’t know why you have to wait for it to cool. As the dough got cooler, it started really firming up the way that fudge does and I could see that being hard to stir altogether. Quick, easy and delicious!

It’s pretty hard to get a 5 star review from me but these cookies were scrumptious! I would prefer them a tad more chocolatey, hence the 4.

Ally’s picture comes closest to the truth. The cookies are good, but not so good looking. They are not as chocolate as I would think they would be, but if you like a mild chocolate, these are great. Enjoyed the texture.

Great recipe, thanks for sharing. I made this several times tweaking the recipe each time until it was just the way I wanted it. I used 1 1/2 cups 60% cocoa chips – using 1 cup to melt with the butter and the 1/2 cup to mix in whole. I also subbed 1/2 cup of applesauce for half of the sugar – so 1/2 cup sugar and 1/2 cup applesauce. I cooked them for exactly 8 minutes on middle rack (electric oven) and the centers were still a little soft then pressed 2 mini marshmallows into the top.

Awesome cookies!!! I used salted peanuts instead of walnuts, put marshmallows in and on them.

I liked the flavor, but would not put nuts in next time. I did add corn flakes to a second batch and that helped them. Also, one marshmallow is not enough use three or four. Otherwise if you can find the formula for cocoa powder instead of choc chips melted it would be much easier.

I’m not the most amazing person in the kitchen– any of my friends will tell you that. But when I do these cookies, everyone I know falls in love. The marshmallows do melt away in the oven. I recommend taking the cookies out of the oven and placing the marshmallows on top then.

Mine were a little dry, and easily fell apart.

This is a great recipe!! I changed 2 things: 1) I used 1/2 cup brown sugar and 1/2 cup white sugar in place of all white and 2) I stirred the marshmallows into the batter. I spread mine in a BAR pan and baked for about 15 minutes. The marshmallows “toasted” just like roasting them on a campfire. 🙂

My kids loved this cookie. I made MONSTER cookies with this for an ice-cream cake cookie that my dd requested. Following the recipe exactly, I used my spring pan to cook these, 2-9 inch. Divided the dough in half, and smoothed it out before adding the marshmallows. Removed from pan after about 10 minutes. Placed in freezer, then put them back on the pan, and stuffed the middle with vanilla ice cream. No frosting required.

These cookies are nice, but we probably won’t be running to make them again. Like another reviewer, we sort of felt something was missing. They look pretty with the browned marshmallow tops, but in the end they’re not out of this world special. The only thing I did differently was cut the sugar by HALF, like another reviewer. They were still extremely sweet, so I really recommend cutting the sugar down by at least half.

This recipe was on the back of I believe the Gold Medal flour back in the 70’s. I’ve been looking for it for years. (I can’t believe my mother lost it) These are some of my favorite cookies. Quick easy recipe that makes delicious cookies that always disappear.

Very rich and very sweet. I feel like it needs one more flavor – has anyone added white chocolate chips or caramel?

Came out fantastic. Thumbs up from the whole family. We chilled the batter for 20-30 minutes to make them easier to portion out on the tray, plus we put 3 mini marshmallows on each when there was 1 minute left on the baking time (too early they melted completely – too late and then didn’t melt enough to stick).

Good. I forgot to put the marshmallow on before I baked one of the batches so I did it right after it came out of the oven. I wish I would have done that to all the cookies because it came out better that way.

Was not what I was expecting. It wasn’t much like a cookie. And the marshmallow on the top just got hard and sticky. My 6 year old didn’t even like it

Very good cookie. I used chocolate powder and shortening instead of the 1/2 c. chips and butter, because I was running low on both. Still turned out great! Highly recommended for anyone with a chocolate craving.

The chocolate does taste very good. However, for a batch of 12 cookies, I lessened the sugar. I thought 100 grams of sugar was excessive! With the amount of butter, chocolate and marshmallows, along with nuts packed into the cookie, I didn’t think it needed 100 g of sugar. I changed it to brown sugar and put in only 55 g of sugar. The marshmallow that I cut up and mixed in with the batter compensates for the sweetness. I also find that the cookies are better tasting the next day, after they have been stored in a tupperware, after cooling.

these were pretty good. i used 1/2 white sugar and 1/2 brown sugar, and had to use bread flour instead of all purpose flour because i ran out. they were a birthday present for a friend and went over really well!