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Rocky Road Cookies

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Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 36


  • 2 1/3 cups all-purpose flour sifted
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 sticks salted butter softened
  • 1 cup brown sugar lightly packed
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips
  • 1 heaping cup mini marshmallows
  • 1/4 cup slivered almonds lightly toasted


  • Preheat oven to 350 degrees.
  • Combine flour, baking soda, and salt in a medium bowl and set aside.
  • Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fairly smooth. Add both brown and white sugars, and beat until well combined (about 2 minutes until smooth and creamy). *Periodically, scrape down the sides of the bowl.
  • Add the vanilla extract then the eggs one at a time, continue to scrape the bowl as necessary.
  • Add the dry ingredients and mix on low speed to combine. Then, mix in the chocolate, almonds, followed by the marshmallows. Mix just enough to incorporate – do not over mix!
  • Remove the bowl from the mixer and fold the dough with a spatula to be sure that the ingredients are evenly incorporated. Using a medium cookie scoop begin to scoop cookie dough on to baking trays (keeping them at least 2 inches a part). *I used my Silpat mat and parchment paper (no need to grease the pans either).
  • *Make sure your oven racks are in the lower and upper thirds of the oven.
  • Bake for 13.5 minutes. Let cool slightly on the cookie sheet (to firm up) about 5-10 minutes, then transfer to a wire rack to cool completely. Seal in airtight containers for up to 5 days.
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