You ever want a cookie that’s not just a cookie? I’m talking about something special. A cookie that’s chewy, fudgy, and packed with so much good stuff you have to stop and really think about it.
That’s what these Rocky Road Chocolate Fudge Cookies are all about.
They are messy, chunky, and absolutely perfect. Forget your basic chocolate chip. We’re taking things to a whole new level today. This recipe is simple, and I’ll walk you through every step.
What You’ll Need
This recipe uses basic pantry items with a few fun extras. Don’t worry about getting fancy. Just get what you need.
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts or pecans
Tools of the Trade
You don’t need a professional kitchen for this. Just a few basics will do the job perfectly.
- Mixing bowls (one large, one medium)
- Electric mixer (handheld or stand)
- Baking sheets
- Parchment paper
- Cookie scoop or a spoon
- Spatula
Pro Tips
I’ve made a lot of cookies in my day. Here are a few things I learned that will make your cookies even better.
Chill That Dough
Do not skip this step. Chilling the dough for at least 30 minutes keeps the cookies from spreading into flat, sad pancakes. It makes them thick and fudgy.
Don’t Overmix
When you add the flour mixture, mix it only until it’s just combined. If you mix it too much, your cookies will be tough instead of tender.
Marshmallow Magic
Marshmallows can be tricky. Fold them in gently at the very end. This helps them stay whole instead of melting into a sugary puddle during baking.
Step-by-Step Instructions
Alright, let’s get our hands dirty. Follow these steps and you’ll have amazing cookies in no time.
Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
Step 2: In a large bowl, use an electric mixer to beat the softened butter and sugar until it’s light and fluffy. This usually takes about 2 minutes.
Step 3: Beat in the egg and vanilla extract until they are well combined.
Step 4: Slowly add the dry flour mixture to the wet mixture. Mix on low speed until you can’t see any more white streaks.
Step 5: Turn off the mixer. Use a spatula to gently fold in the chocolate chips, mini marshmallows, and nuts.
Step 6: Cover the bowl with plastic wrap and put it in the refrigerator to chill for at least 30 minutes. An hour is even better.
Step 7: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
Step 9: Bake for 10-12 minutes. The edges should look set. The centers will still be a little soft.
Step 10: Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Swaps and Changes
Don’t have something on the list? No problem. Cookies are meant to be fun and flexible.
| Original Ingredient | Good Swaps | Notes |
|---|---|---|
| Walnuts | Pecans, Almonds | Or leave them out. |
| Semi-Sweet Chips | Dark, Milk | Use your favorite. |
| All-Purpose Flour | GF 1-to-1 Blend | For gluten-free option. |
Make-Ahead Magic
You can prepare the cookie dough ahead of time.
Roll the dough into balls and place them on a baking sheet. Freeze them until they are solid, then transfer them to a freezer-safe bag. They’ll keep in the freezer for up to 3 months.
When you’re ready to bake, just place the frozen dough balls on a baking sheet. You may need to add an extra minute or two to the baking time.
Nutritional Info & Pairings
These cookies are a treat. The exact nutrition info can change based on your ingredients. Expect around 150-200 calories per cookie.
They are meant to be enjoyed, not worried about.
| Pairing Idea | Why It Works |
|---|---|
| Cold Milk | The classic choice. |
| Black Coffee | Cuts the sweetness. |
| Vanilla Ice Cream | For a cookie sundae. |
Leftovers and Storage
If you have any cookies left, which is a big “if,” here’s how to store them.
Keep them in an airtight container at room temperature. They should stay fresh for up to 5 days.
You can also freeze the baked cookies. Just let them cool completely first.
FAQs
Here are some common questions people ask.
Q1. Why did my cookies spread so much?
Ans: Your dough probably wasn’t cold enough. Chilling is the most important step for fudgy cookies. Also, check if your oven temperature is correct.
Q2. Can I use regular-sized marshmallows?
Ans: I wouldn’t. They create big melted pockets and can burn easily. Mini marshmallows work much better and spread out evenly in the cookie.
Q3. Can I make these nut-free?
Ans: Of course. Just leave the nuts out. They will still be delicious.
Wrapping Up
There you have it. A simple recipe for cookies that are anything but boring. They are the perfect treat for when you need a little something extra.
Go ahead and give them a try.
I’d love to hear how they turned out for you. Drop a comment below with your experience or any questions you have. Happy baking
