Bakery-Style Rocky Road (Printable Version)

Thick, gooey cookies with chocolate, marshmallows, and toasted nuts delivering a perfect bakery-style indulgence.

# Everything You’ll Need:

01 - 1 cup (2 sticks) cold unsalted butter, cubed

02 - 1 cup packed light brown sugar

03 - ½ cup granulated sugar

04 - 2 large eggs

05 - 1 ¾ cups all-purpose flour

06 - ½ cup unsweetened cocoa powder

07 - ½ teaspoon baking powder

08 - ½ teaspoon baking soda

09 - ¾ teaspoon salt

10 - 1 cup semi-sweet chocolate chips

11 - ¾ cup white chocolate chunks

12 - 1 cup mini marshmallows

13 - ¾ cup chopped walnuts, toasted if preferred

01 - Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.

02 - In a large bowl, beat cold butter with light brown and granulated sugars until light and creamy, about 3 to 4 minutes.

03 - Add eggs one at a time, mixing well after each addition until fully incorporated.

04 - In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

05 - Gradually add dry ingredients to wet mixture, mixing until just combined.

06 - Gently fold in chocolate chips, white chocolate chunks, toasted walnuts, and mini marshmallows.

07 - Using a large cookie scoop or hands, shape dough into ¼ cup-sized balls. Chill in refrigerator for at least 30 minutes.

08 - Arrange 4 to 6 dough balls per baking sheet and bake for 10 to 11 minutes until edges are set but centers appear soft.

09 - Let cookies rest on baking sheet for 10 minutes before transferring to a wire rack to cool completely or serve warm.

01 - Chilling dough prevents spreading and results in thick, bakery-style cookies.

02 - Slightly underbaked centers are intentional for a gooey texture that firms while cooling.

03 - Toasting nuts enhances their flavor and adds crunch.

04 - Customize mix-ins with dark chocolate, peanut butter chips, or caramel bits for variation.