Rocky Road Cookies

Rocky Road Cookies

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These cookies are deadly, in a death-by-chocolate sort of way. Chewy and crisp on the outside and gooey and moist on the inside – with melty chocolate chips, the crunch of almonds, and the fluffiness of marshmallows.

Rocky Road Cookies via Alaska from Scratch

The thing that makes these cookies really unique is that the only wet ingredient is egg whites. No butter, no oil. Nuthin. Just the whites of three eggs. That’s how you get that beautiful, shiny crackle exterior and fudgy interior.

Rocky Road Cookies via Alaska from Scratch

Pastor Alaska, the dark-chocolate lover in our household is very, very fond of these intensely chocolatey cookies. And my oldest son, while chewing his second bite, asked, “You’re going to put these on the blog, right?” However, if you’re not a dark chocolate fan, I would suggest substituting white chocolate chips for the semi-sweet in this recipe to help cut through the chocolate. Either way, they’re something special. Be sure to have your glass of milk ready.

Rocky Road Cookies

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Adapted from [The Ginger Snap Girl|http://thegingersnapgirl.blogspot.com/2012/03/ooey-gooey-rocky-road-cookies_19.html]

Yields: About 2 dozen cookies

  • 3c powdered sugar
  • 2/3c cocoa powder
  • 1/4t salt
  • 3 large egg whites
  • 1T vanilla
  • 1c semi-sweet chocolate chips
  • 1/4c slivered almonds (optional)
  • 1c mini marshmallows (or about 5 per cookie - see photos)

Preheat oven to 350 and line 2 baking sheets with silicone baking mats or parchment. Spray the mats or parchment with non-stick spray.

In a large bowl, sift powdered sugar and cocoa powder. Whisk in salt. Add egg whites and vanilla and whisk until combined and batter is smooth (this requires some muscle). Fold in chocolate chips and almonds.

Using a medium size cookie scoop, portion out 8 cookies on each baking sheet (they do spread out, so I don't recommend putting more than 8 on the sheet at a time). Press 5 marshmallows into the top of each cookie. ***[See notes here]

Bake for 14 minutes or until cookies are crisp and set but gooey on the interior.

Allow to cool at least 5 minutes before removing to cooling rack to cool completely. Remove carefully.

8 comments
Regan
Regan

I'm having the same issue as the reader who was not able to get these to stick together (mine look like little pancakes as well). It's about 45 ish degrees here, so heat is not the culprit. Did you really use *no* flour in these?

Shannon Marie
Shannon Marie

My husband's favorite ice cream is rocky road, he is my favorite person, so I'm thinking the logical conclusion is that I must make these!

CuliCaitey
CuliCaitey

I used toffee bits instead of chocolate chips and accidentally added the marshmallows in the mixture and they still turned out AMAZING. Everyone says they taste like hot chocolate, which is perfect for this time of year. :) Thank you for posting!

Christy
Christy

I have to admit I was a little hesitate about making these after reading the ingrediants. I thought with no butter or oil, how could they possibly be any good.  Well... I was WRONG! These are just like the ones my grandma used to make when I was a kid.

These are now my entire famlies new favorite cookie.  I can't thank you enough for posting.  :-)

Cameron
Cameron

Hi Maya! I just tried making these cookies and they turned out very flat! Is there any sort of leavening agent? Mine spread out 3x their size and are like cute little pancakes haha.-Cameron

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