Rocky Road Cookies

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Rocky Road Cookies are delicious, rich chocolate cookies with marshmallows, almonds, and chocolate chips. This is a simple dairy-free recipe made without butter.

Rich, thick, and chewy Rocky Road cookies are loaded with deep cocoa, crunchy almonds, and gooey marshmallows, replicating the wonderful flavors of the popular ice cream.

But these cookies are especially unique because they are also dairy-free, made without butter.

The combination flavors are a favorite and can satisfy anything from a chocolate craving to a need for chocolately comfort.

Whether you are hosting guests, bringing a dish to a potluck, or simply looking for an afternoon treat to pair with coffee or tea, these cookies are perfect.

And they're terrific for anyone avoiding dairy.

What is needed to make these cookies?

all-purpose flour
cocoa powder
(light) brown sugar
white granulated sugar
baking soda
salt
unsalted soft dairy-free margarine (or other suitable dairy-free butter substitute)
egg
vanilla extract or good imitation
mini marshmallows (or regular size)
semi-sweet dairy-free chocolate chips
chopped almonds

Frequently Asked Questions (FAQs)

What makes these cookies Rocky Road cookies?

Rocky Road cookies combine rich chocolate cookie dough with classic Rocky Road ingredients, including marshmallows, almonds, and chocolate chips.

Do I need special ingredients to make these cookies?

No. These cookies are made with simple pantry ingredients that are easy to find at your local grocery store.

How do I keep the marshmallows from burning?

Add extra marshmallows to the tops of the cookies during the last few minutes of baking. This allows them to become warm and gooey without melting completely into the pan. The later you add them, the less cooked they'll be while still maintaining their gooey texture.

Can I use a different type of nut?

Yes. While almonds are classic in Rocky Road, you can customize the cookies with chopped walnuts or pecans instead.

Why are there both white granulated sugar and brown sugar in this recipe?

White granulated sugar provides sweetness and helps create a crisper texture, while brown sugar contains molasses, which adds a deeper caramel-like flavor and helps keep cookies soft and chewy. Using both gives these Rocky Road Cookies a good balance of flavor and texture.

Can I freeze these Rocky Road Cookies?

Yes, these cookies freeze wonderfully. Let them cool completely, then store them in an airtight container with parchment paper between the layers for up to 3 months.

What is the difference between using baking soda and baking powder?

Baking soda and baking powder are both leavening agents, but they work differently. Baking soda needs an acidic ingredient to activate, while baking powder contains both an acid and a base and is activated by moisture and heat. They aren't always interchangeable, so it's best to use the leavening agent specified in the recipe.

Can I use regular margarine instead of dairy-free margarine?

Yes, if you don't need the cookies to be dairy-free, you can use regular margarine. However, if you want to keep this recipe dairy-free, be sure to use a dairy-free margarine or butter substitute.

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Yield: 12

Rocky Road Cookies

5.0 Stars (2 Reviews)

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Delicious, dairy-free, and simple to make chocolately cookies with marshmallows, chocolate chips, and almonds, without milk or butter.

Prep Time 15 minutes

Cook Time 8 minutes

Additional Time 5 minutes

Total Time 28 minutes

Ingredients

• 1⅔ cups all-purpose flour
• ½ cup cocoa powder
• ¾ cup brown sugar (light brown)
• ⅓ cup white granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted soft dairy-free margarine (or other suitable dairy-free butter substitute)
• 1 large egg
• 2 teaspoons vanilla extract or good imitation
• 1 cup mini marshmallows, cut into halves*
• ¾ cup semi-sweet dairy-free chocolate chips
• ¾ cup chopped almonds

Instructions

1. Mix together flour, cocoa, brown sugar, white sugar, baking soda, and salt in a mixing bowl.
2. Add the margarine (or butter substitute), egg, and vanilla and beat until completely combined.
3. Mix in the chocolate chips and ½ cup of the chopped almonds.
4. Gently fold in ⅔ or ¾ of the marshmallows (the rest will go on top).
5. Make approximately 1" balls an place on cookie sheets that have been lined with baking paper. Leave at least a couple of inches between the balls because they will spread. You can make bigger balls of dough, but then leave more room in between them.
6. At this point, you can add the remaining marshmallow and almond pieces to the outside of the balls and then place the sheets in an oven that has been pre-heated to 350°F and bake for around 8 minutes or until the cookies are no longer wet. However, the marshmallows will darken during the baking. If you want to prevent this, then don't add the extra pieces at this point, but rather after 4-5 minutes--while the cookies are still wet--open the oven and then gently press them into the tops of the cookies and continue to bake for the rest of the time.
7. Let cool.

Notes

*Marshmallows puff up during baking, so they need to be cut smaller. Regular marshmallows should be cut into approximately 6 pieces.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 609Total Fat: 27gSaturated Fat: 6gUnsaturated Fat: 21gCholesterol: 16mgSodium: 420mgCarbohydrates: 86gFiber: 6gSugar: 44gProtein: 10g

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