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Rocky Road Brownie Cookies

Brownies and rocky road candy collide in these fudgy Rocky Road Brownie Cookies. The rich chocolate batter is embellished with mini marshmallows, chocolate chips and a generous amount of toasted almonds.  They bake slightly crunchy on the outside with a moist and delicious chocolate center.  Guaranteed to vacate your cookie jar in a hurry.

Rocky Road Brownie Cookies

Easy Rocky Road Brownie Cookies Recipe

How did Rocky Road originate? The flavor combination we know as “Rocky Road” was first designed to be a flavor of ice cream produced by Dreyer and Edy. They were were looking to expand their ice cream flavor profile in the early 1900’s and it’s simply amazing how this beloved flavor has stood the test of time.  This beloved trio of chocolate, marshmallows and nuts has been thrilling generations of sweet lovin’ aficionados for over a century. I’m a lifelong fan myself, and love coming up with new ways to enjoy rocky road.

Rocky Road Brownie Cookies

How to Make the Best Rocky Road Brownie Cookies Recipe

These rich and chocolaty brownie cookies are made completely from scratch and then gloriously transformed into rocky road with the addition of mini marshmallows and chopped nuts. They’re amazing served warm or at room temperature and will lift your spirits after a rough or “rocky” day. The slightly crisp exterior surrounding the moist chocolate center is the perfect base for the marshmallows and nuts.

  • Ingredients you’ll need to make homemade Rocky Road Brownie Cookies: All purpose flour, baking soda, salt, butter, bittersweet chocolate chips and unsweetened baking chocolate, granulated sugar, large eggs, vanilla extract, mini marshmallows, dry roasted almonds and milk chocolate chips.
  • Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, a whisk to sift together the dry ingredients, measuring cups and spoons, a large spatula or spoon for stirring, a saucepan to make the chocolate mixture, baking sheets and a cookie scoop or ice cream scoop to divide the cookie dough.
  • When melting together the bittersweet chocolate chips and unsweetened chocolate with the butter, it’s important to do so over medium heat while stirring. Once it’s completely smooth, set aside to cool before adding to the remaining ingredients.
  • This cookie dough can be made up to one week in advance and stored in an airtight container in the refrigerator. Allow a few minutes on the counter to soften before scooping onto baking sheets to bake.
  • You can also freeze Rocky Road Brownie Cookies dough up to 2 months.
  • Store leftover cookies at room temperature in an airtight container for up to 5 days.

Rocky Road Brownie Cookies

More Southern Style Cookies to Make

Cookies are suitable for any kind of event from high tea with friends, to game day parties, picnics and casual gatherings with family. They’re a regular in my kitchen, regardless of the time of year you may find me baking cookies for no reason at all. More cookie recipes you may also like to try:

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This recipe is adapted from My Recipes “Brownie Cookies”

Fudgy Rocky Road Brownie Cookies
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5 from 1 vote

Rocky Road Brownie Cookies

Prep Time20 minutes
Cook Time12 minutes
Cooling time on pan10 minutes
Total Time42 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: rocky-road-brownie-cookies
Servings: 36 cookies
Calories: 201kcal
Author: Melissa Sperka


  • 1/2 cup butter
  • 1 11 oz package bittersweet chocolate chips
  • 4 oz unsweetened baking chocolate roughly chopped
  • 1 1/2 cup granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup mini marshmallows
  • 1 1/2 cup chopped dry roasted almonds
  • 1 cup milk chocolate chips


  • Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Set aside.
  • In a heavy bottomed saucepan over medium heat, melt together the butter, bittersweet and unsweetened chocolate. Stir until completely melted then set aside to cool. {You may do this before preheating the oven, if desired.)
  • In a mixing bowl using an electric mixer, beat together sugar, eggs and vanilla. Beat on medium speed for one minute until fully combined.
  • In a separate bowl, sift together the flour, baking powder and salt. Lower the speed of the mixer adding gradually to the beaten sugar and eggs. Stop and scrap the side of the bowl as needed.
  • Next, beat in the melted chocolate just until combined. By hand mix in the marshmallows, almonds and chocolate chips.
  • Using a 2 oz ice cream scoop divide the cookie dough. Flatten the centers with a spoon or the back of the ice cream scoop.
  • Bake for 10-12 minutes adjusting depending on size. Do not over bake.
  • Cool on the parchment paper for 10 minutes then remove to a cooling rack.


If you are unable to find dry roasted almonds you may used slivered almonds that have been toasted in a 350°F oven for 6-8 minutes. Cool completely before adding to the dough.


Serving: 1cookie | Calories: 201kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 69mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    I love rocky road ice cream and decided to give this recipe a try. Wow, I’m so glad I did! Thanks for such a delicious cookie recipe.

  2. Melissa, I grew up in South Carolina until I was 10. My father’s family is all in Southern States.

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