Rocky road—featuring a chocolate ice cream base, marshmallows, and nuts—isn’t usually the type of ice cream I gravitate toward. These cookies, though? HELLO, huge fan. I love how decadent they are without being overly complicated to make. My best secret: Instead of creaming together butter and sugar, I use only melted butter, which works just as well (maybe better!). If you love a tender, crisp, and fudgy chocolate cookie with some texture, these should definitely be next on your must-make list.
The marshmallows:
I used a combination of both mini marshmallows and Marshmallow Fluff here. You really get that sticky gooey factor from the latter, while the mini ones add texture and visual appeal. Try flouring your hands a little when rolling the Fluff into the cookie dough, and you can always add some mini marshmallows on top if you feel like they don’t look prominent enough before baking.
The chocolate:
Chocolate chips are easier to find and can be less expensive than buying and chopping a whole bar. If you prefer larger chunks or jagged edges, though, feel free to substitute a chopped bar instead.
The nuts:
Some versions of Rocky Road ice cream use peanuts or walnuts, but I went with almonds here. You can definitely substitute any other nut, or even go nut-free.
Storage:
Store baked cookies in an airtight container or zip-top bag at room temperature for 3 to 5 days. You can also freeze these for up to 1 month. Bring them back to room temperature overnight before eating. You can also make just the dough, form the cookies, and freeze them ahead of time (should last for up to 3 months). Pop a couple in the oven when you’re watching a movie—I do it all of the time!
Made these? Let me know how you liked them in the comments below.
