Rocky Road, Two Ways

Chocolate, Cookies, Desserts

What’s uuuuuuup?!

Oh what am I doing, you ask?

Nothing much…just plugged away this weekend…curing big world problems…like the issue of how to get Rocky Road in your face (sans Rocky Road ice cream). Were you aware this was an issue? It totally WAS. Don’t worry; I figured it out.

First way: this milkshake. Sure you can use rocky road ice cream. I realize this. But then you wouldn’t have toasted marshmallow. And really that’s the whole thing about this milkshake. I was totally in it for the burnt marshmallows.

Then there are these Rocky Road cookies. Chocolate making out with chocolate, walnuts and marshmallows all folded in. Ma-jor.

Cookies first, shall we?

These things had melted chocolate (whaaaa?!) combined with the wet ingredients: eggs, sugar, vanilla. And then gently mixed with the dry ingredients.

It’s more of a brownie batter than a typical cookie dough. Totally a good thing.

You’re gonna fold in some walnuts, small marshmallows and more chocolate.

I used semi-sweet chocolate because I’m kind of anti-overly sweet.

I also scaled down the sugar in the recipe below because I knew we were adding marshmallows and more chocolate. If you have a major sweet tooth, add a 1/2 more cup of sugar to the wet ingredients bowl.

My first batch spread a bit too much for me. They were still delicious but they were kind of ugly. We aiming for cuteness here.

I stuck the dough in the fridge for 30 minutes just to firm it up. Problemo solved.

These cookies aren’t too sweet. The walnuts give it amazing texture. They’re soft and chewy, like brownies, with crisp edges. The marshmallows give it even more chewiness. And the chocolate on chocolate makes them super rich and delicious.

This all means you’ll need milk. Lots of milk.

If you don’t want to deal with the oven and bowls and mixing and flour, yet you still want Rocky Road…this milkshake is what you gotta do.

It comes together in about 5 minutes; like any good milkshake does, really.

I toasted some marshmallows over the gas range, threw everything in a blender and topped it off with a few more toasted marshmallows.

Hello!!! Life is beautiful, isn’t it?!

In other news:

And also:

Rocky Road Milkshake

Print these recipes!

5 big marshmallows, divided
1/2 cup of milk of choice
5-6 scoops of chocolate ice cream
Handful of walnuts, chopped

On a skewer, over a gas range, toast 3 marshmallows. Add to blender, along with all of the ingredients and blend just until combined. You want the milkshake kind of thick. Toast remaining marshmallows and top as garnish.

Rocky Road Cookies

adapted from Martha Stewart

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup small marshmallows
3/4 cup walnuts, chopped

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a small pot of simmering water.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment (Note: I did it in a bowl with a stand-up mixer and it worked just fine). Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks, marshmallows and walnuts.

Transfer batter to the refrigerator for 30 minutes, or until slightly firm. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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Leave a Reply

  • Reply Averie @ Love Veggies and Yoga September 5, 2011 at 6:42 am

    The cookies look sooo good.

    Love that you toast your ‘mallows over the gas flame. Why have I never thought to do this?!

    And cute chalkboards 🙂

  • Reply Sasha @ The Procrastobaker September 5, 2011 at 9:36 am

    oh good grief dont those cookies look like little bites of chocolatey heaven! I fear i would not be able to stop eating them were i to try your wonderful recipe…stunning photos as always and WHAT a couple of recipes! 🙂

  • Reply Rachael September 5, 2011 at 10:33 am

    Those cookies look amazing!
    My moms birthday is on Monday and I was thinking about making her a rocky road ice cream cake, since RR is her all-time favorite…any ideas?
    I am lookng for something different and am thinking about making a mocha ice cream but don’t know what to do for the cake part??
    If you have any ideas I would love to…read them:).
    Beautiful pictures!

    • Reply Adrianna September 6, 2011 at 5:41 am

      A Rocky Road cake would be uh-mazing! I haven’t tried it, but you could use this basic chocolate cake recipe and fold in the marshmallows and walnuts. And maybe top it off with a seven-minute (marshmallow) frosting? Both of those recipes are in this post:

      If you do try this, let me know how it turns out!! So curious!

      • Reply Rachael September 6, 2011 at 10:34 am

        I think I just might…thank you!
        BTW I made the cookies yesterday afternoon, but used semi sweet chocolate, and they turned out perfectly!
        15 minute bake-time is right on the money.

        • Reply Adrianna September 6, 2011 at 7:46 pm

          YAY! So awesome!

      • Reply Michelle of Chellbellz September 11, 2011 at 11:13 pm

        oooh rocky road cake!? that sounds so yummmmy!

  • Reply Katrina September 5, 2011 at 10:46 am

    I looooove rocky road! Thos cookies are on my to-bake list for sure. Yum!

  • Reply Sue/the view from great island September 5, 2011 at 11:53 am

    You had me going on the cookies…I was reading fast and I thought it was ice cream right up until the end. The cookies look like they have the most wonderful chewy moist texture.

  • Reply Chris @ TheKeenanCookbook September 5, 2011 at 12:39 pm

    This post is a chocoholics dream come true! Love 🙂

  • Reply Janis September 5, 2011 at 3:46 pm

    Those cookies look immense, they will promptley be put on my “to bake” list. But not being a fan of walnuts, ill make a switch-a-roo with peanuts.

  • Reply Malia September 5, 2011 at 5:35 pm

    yum, yum, and oh ya…YUM!!! I LOVE anything and everything Rocky Road!

  • Reply Bev Weidner September 5, 2011 at 9:26 pm

    Seriously, I just slammed my face into the computer screen. WHOOPSIE.

  • Reply France September 5, 2011 at 9:38 pm

    Chocolate making out with chocolate. Spot on description!

  • Reply Jessica S. September 5, 2011 at 11:42 pm

    If only I had a blender! I could totally use the milkshake right now! Toasted marshmallows and everything!

  • Reply Nastassia (Let Me Eat Cake) September 6, 2011 at 2:07 am

    just brilliant! i can’t decide which i want to make first they look so good!

  • Reply fashionablecollections September 6, 2011 at 3:26 am

    Uy, this is making me so hungry.

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  • Reply yummy supper September 6, 2011 at 4:28 pm

    Adrianna, I cannot stop looking at that shot of the fudgy balls of scooped dough. They look so lusious, rich, and totally decadent!
    And why had I never thought to toast marshmallows over the gas range? Please don’t tell my kids it is possible. It might mean roasted marshmallows on a daily basis;)

    • Reply Missy September 13, 2011 at 4:10 pm

      Seriously. Uh, why didn’t I think of this too? I’d been putting chocolate marshmallows in the microwave and smashing them between Graham crackers for generic s’mores. Now I can make real s’mores and enjoy them more. 🙂

  • Reply Jessica September 6, 2011 at 7:31 pm

    I am in love with everything about this post! Rocky Road is an amazing flavor and I can not wait to try both of these!

    P.S. I totally toast marshmallows over my stove and make smores for 1. 😀

  • Reply The Newlywed Chefs September 6, 2011 at 10:17 pm


  • Reply Willy September 7, 2011 at 12:54 am

    Rocky Road EVERYTHING! Yum! Great stuff!

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  • Reply Jessica September 7, 2011 at 7:21 pm

    This is super genius stuff. The milkshake looks really delicious.

  • Reply Tina September 7, 2011 at 7:21 pm

    Whoa. Those cookies…

  • Reply [email protected], Read, Rant! September 8, 2011 at 9:50 pm

    Brownie cookies are perhaps the most dangerous invention since bacon. I swear, I have no self control over myself when they’re present, and now you’ve added marshmallows and walnuts. I shall be blaming you entirely for my pending weight gain, because these cookies are a MUST bake!

  • Reply Rocky Road, Two Ways September 15, 2011 at 6:16 am

    […] Nothing much…just plugged away this weekend…curing big world problems…like the issue of how to get Rocky Road in your face (sans Rocky Road ice cream). Were you aware this was an issue? It totally WAS. Don’t worry; I figured it out. Read more […]

  • Reply Rocky Road Cookies | Life Currents September 29, 2011 at 6:24 pm

    […] That’s where the Rocky Road Cookies come in… I found this recipe via Pão e queijo blog (which, as far as I can tell means Bread and Cheese). And, she found this recipe via A Cozy Kitchen. […]

  • Reply Cookies & Cans : Dateable Rocky Road Cookies « The Bake and Brew January 29, 2012 at 6:04 am

    […] Dateable Rocky Road Cookies (adapted from A Cozy Kitchen) […]

  • Reply Rebecca January 29, 2012 at 9:50 am

    This recipe is GOLDEN.

    Made these yesterday using cake flour since I didn’t have any AP on hand and ohhh goodness they got so puffy and perfect! They had this delicate crust and chewy gooey inside (baking at 350 for a little less time helped with that as well). I also had to halve it (otherwise I would eat them all), but kept the vanilla at 1 teaspoon which helped keep that divine richness.

    Thank you thank you thank you thank you. Thank you. Having a few strawberries with them made me feel a little less guilty about how many I ate 🙂

    • Reply Adrianna January 29, 2012 at 11:44 am

      This makes me so happy. And so good to know that cake flour will work as a sub. YAY!