These ultra-thick, ooey-gooey rocky road cookies are packed with chocolate chips, melty marshmallows, and crunchy nuts.
From the crisp edges to the fudgy center, every bite is pure indulgence.
And if you’ve ever tried Levain cookies, you’ll love them! They’re an easy copycat you can have ready in no time.
Make them for your next party or book club, and I promise they won’t last.
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Why You’ll Love These Rocky Road Cookies
Irresistible Chocolate Flavor : These cookies offer a delightful combination of rich chocolate, gooey marshmallows, and crunchy nuts. They’re the perfect balance of textures and flavors in every bite. Crowd-Pleaser : With their irresistible appearance and enticing aroma, these cookies will be a hit on any occasion! Serve them at parties, bake sales, or family gatherings. Customizable : The recipe’s flexibility allows easy substitutions or additions, encouraging bakers to create their own signature version.
Ingredients
Unsalted Butter: Provides a creamy base, ensuring the cookies are tender and flavorful.
Granulated & Light Brown Sugar: Add sweetness and moisture. The brown sugar also ensures the cookies are chewy.
All-Purpose Flour & Baking Soda: Flour is the foundation of the cookies. Baking soda helps them rise, just a little, so they’re not dense.
Cornstarch: Keeps the cookies tender.
Unsweetened Cocoa Powder: Adds rich chocolate flavor and a deep color to the cookies.
Eggs: For binding the ingredients.
Vanilla Extract & Instant Coffee: Vanilla infuses the dough with a warm, aromatic essence. Instant coffee makes the chocolate flavor pop.
Salt: Enhances all the flavors and balances the sweetness.
Semi-Sweet Chocolate Chips: Melty pockets of chocolate that create bursts of sweetness in every bite.
Mini Marshmallows: For a sweet, chewy finish.
Chopped Nuts: Provide a crunchy contrast to the soft cookie.
How to Make Rocky Road Cookies
Whether you’re craving a comforting snack, a crowd-pleasing dessert, or just a little something to satisfy your sweet tooth, these rocky road cookies are sure to hit the spot.
They’re perfect for cozy nights in, festive gatherings, or as a special treat to share with loved ones.
Here’s how to make them:
- PREHEAT the oven to 400°F and line the baking sheets with parchment. Set aside. 2. CUBE the cold butter and beat it with the granulated sugar, brown sugar, and instant coffee until light and fluffy. 3. BLEND in the egg and yolks, one at a time, then the vanilla. 4. WHISK the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl. 5. ADD the dry ingredients to the wet ingredients, mixing gently by hand until halfway combined. Fold in the chocolate chips, marshmallows, and chopped nuts until no streaks of flour remain. 6. PORTION the dough into 2.5-3-ounce balls and arrange on the baking sheets. 7. BAKE for 7-9 minutes, or until the tops no longer look wet. Press a few extra marshmallows and chocolate chips on top of each cookie immediately after baking for a bakery-style finish. 8. COOL the cookies on the trays for 10 minutes before transferring them to a wire rack. Serve slightly warm and gooey or at room temperature. Enjoy!
Tips For the Best Rocky Road Cookies
I love how these cookies have a slightly crisp exterior but are incredibly soft and chewy on the inside.
The melted chocolate chips and marshmallows create pockets of ooey-gooey goodness that make each cookie a delightful surprise.
Worried they won’t turn out perfectly? Here are a few tips:
Use cold butter. Cube it for easy mixing. And yes, it needs to be cold. That way, you don’t have to chill the dough.
Ingredient quality. For a rich chocolate flavor, use high-quality unsweetened cocoa powder and premium semi-sweet chocolate chips.
Toast the nuts. Bake them at 350 for about 10 minutes to enhance their flavor.
Don’t worry about the high heat. Yes, you really need to bake these at 400°F. That’s how you get the firm edges and fudgy centers.
Add sea salt. To make these extra special, sprinkle flaky sea salt over the cookies before baking.
Variations. Experiment with pecans or macadamia nuts, try white chocolate chips, or dried fruit, or add some toffee bits.
How to Store
If you’re a fan of chocolate, marshmallows, and a little crunch, you’ve got to give these rocky road cookies a try.
Fair warning, though: they won’t last long! When I make these cookies, I never have leftovers.
If you happen to have more willpower, here’s how to store them:
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 5 days, or refrigerate for up to a week. To Freeze: Wrap individual cookies tightly in plastic. Then, store them in a freezer-safe bag or container. Freeze for up to 3 months, thawing at room temperature when ready to enjoy.
More Thick & Fudgy Cookies You’ll Love
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Rocky Road Cookies
16
20
9
315
These ultra-thick, ooey-gooey rocky road cookies are packed with chocolate chips, melty marshmallows, and crunchy nuts. They’re pure indulgence!
Ingredients
- 1 cup unsalted butter, cold
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon instant coffee, optional
- 1 large egg + 2 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup chopped walnuts or almonds
Instructions
- Preheat the oven to 400°Fahrenheit. Line two baking sheets with parchment paper or silicone mats. Set aside.
- Cube the cold butter and transfer it to a large bowl. Add the granulated sugar, brown sugar, and instant coffee (if using), and beat with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Reduce the speed to low and blend in the egg and yolks, one at a time, until smooth. Mix in the vanilla extract.
- In a separate bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently by hand until about halfway combined. Add the chocolate chips, marshmallows, and chopped nuts, and mix just until no streaks of flour are visible.
- Portion the cookies into 2.5-3-ounce balls (weigh them for accuracy). Arrange on the baking sheets with 2-3 inches between them.
- Bake for 7-9 minutes, until the tops no longer look wet. Immediately after removing the cookies from the oven, press a few extra marshmallows and chocolate chips on top of each cookie for a bakery-style finish.
- Let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
- Serve slightly warm and gooey or at room temperature. Enjoy!
Notes
Use cold butter so you don’t need to chill the dough. If it’s soft, cover and chill the dough for 30 minutes.
To make these extra special, sprinkle flaky sea salt over the cookies before baking. Or try adding white chocolate chips, toffee bits, or dried fruits.
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Looking for a buttery, melt-in-your-mouth treat to induce all kinds of nostalgia? These thumbprint cookies are just the thing.
They’re the perfect blend of sweet and fruity and an irresistible addition to any dessert table.
They feature crisp, golden edges and soft centers filled with your favorite jam.
They’re the kind of classic cookies your gramma and great-aunts used to make. And I am 100% here for them!
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Why You’ll Love These Thumbprint Cookies
Customizable: Strawberry jam, grape jam, apricot jam – use any flavor you like! Tender Texture: You’ll love the buttery, crumbly cookie base almost as much as the jam-packed center. Together, the two make a sweet, warm, and fruity harmonious blend of flavors. Aesthetic Appeal: The vibrant, jam-filled centers are eye-catching, making them excellent for gifting.
Ingredients
All-Purpose Flour & Cornstarch: The cookie dough’s foundation. They offer structure and texture.
Salt & Vanilla Extract: Simple but powerful flavor enhancers.
Granulated & Light Brown Sugar: For depth, sweetness, and flavor. The brown sugar also makes the cookies nice and chewy.
Unsalted Butter: Avoid margarine and stick to the real thing here. It gives the cookies their warm, buttery taste.
Large Egg Yolk: Just the yolk! It holds everything together and makes the cookies much more tender.
Jam: The colorful star of the show. It fits snugly into the center of each cookie for a bright burst of fruity sweetness. Use your own favorite jam recipes . Or for something truly unique and slightly savory, try this bourbon bacon jam .
How to Make Thumbprint Cookies
There’s something so satisfying about making these classic treats from scratch.
The buttery, crumbly cookie base pairs perfectly with the sweet, fruity jam center.
Check out these easy steps:
- WHISK the flour, cornstarch, and salt. Set aside. 2. BEAT the butter, brown sugar, and 1/4 cup of granulated sugar until light and fluffy. Blend in the egg yolk and vanilla until smooth. 3. MIX in the flour mixture by hand until the dough comes together. 4. SCOOP tablespoons of dough, roll into 1-inch balls, and coat with the remaining sugar (optional). Place on a parchment-lined sheet. 5. PRESS a small indentation into each cookie and fill with 1/2 teaspoon of jam. Chill for at least 1 hour. 6. PREHEAT the oven to 350°F and prepare another baking sheet. 7. BAKE the cookies for 10-12 minutes until golden at the edges. Cool before transferring to a wire rack. Enjoy!
Tips for the Best Thumbprint Cookies
Thumbprints are one of those cookies that look impressive but are actually super easy to make.
Rolling the dough in sugar before baking gives them a sparkly, festive finish, so they’re perfect for holiday cookie trays.
Keep these tips in mind when making them:
Use softened butter. If it’s softened to room temperature, it’ll be easier to cream with the sugars.
Avoid overmixing. I like to add the flour by hand so the cookies aren’t tough.
Chill the dough. Pop it in the fridge right after making it, then again after shaping it. This will make it easier to handle and will keep the cookies from spreading.
Size the cookies evenly. Use a mini cookie scoop so they all bake evenly.
Don’t press too hard. If you make the indents too deep, the edges of the cookies will crack. Also, be sure not to overfill the indentations when adding the jam. If you do, it can spill onto the tray and burn.
Try flavor variations. Besides swapping the jams, you can also roll the cookies in finely chopped walnuts or pecans before adding the indents. You can also fill them with lemon curd or chocolate ganache instead of jam.
How to Store
These cookies taste great warm or chilled. So you don’t have to worry about reheating leftovers.
If you freeze them, just let them thaw a bit at room temperature before eating.
To Store: Place the cookies in an airtight container with parchment paper between the layers. Keep at room temperature for up to 5 days or in the fridge for a week. To Freeze: Place the cookies on a baking sheet and flash-freeze them until solid. Then, store in a freezer-safe bag or container for up to 3 months.
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Thumbprint Cookies
35-40
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12
105
Sweet, buttery thumbprint cookies filled with your favorite jam are the perfect bite-sized treats for any occasion. And they’re so easy to make!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar, divided
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup jam
Instructions
- In a medium bowl, whisk the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and 1/4 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Blend in the egg yolk and vanilla until smooth.
- Stir the flour mixture in by hand until just combined. The dough will be crumbly at first but will come together as the mixing continues.
- Scoop rounded tablespoons of dough and roll into 1-inch balls. Roll each ball in the remaining 1/4 cup of granulated sugar until well coated (optional). Place the cookies on a parchment-lined baking sheet.
- Use your thumb or the handle of a wooden spoon to create an indent in the center of each cookie. Spoon about 1/2 teaspoon of jam into the space. Place the tray in the fridge for at least an hour or in the freezer for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line another baking sheet with parchment paper.
- Arrange the cookies over the baking sheets with 1-2 inches between them. Bake for 10-12 minutes, until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Avoid overfilling the cookies with jam, as it can burn if it bubbles over onto the tray.
Chill the dough after making it and again after shaping it. Also, keep any unbaked cookies in the fridge when not baking.
For a nuttier flavor, roll the cookies in finely chopped walnuts or pecans.
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