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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

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

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

Yield: About 2 dozen cookies

Rocky Road Cookies

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 and line 2 baking sheets with silicone baking mats or parchment. Spray the mats or parchment with non-stick spray.
  2. 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.
  3. 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]
  4. Bake for 14 minutes or until cookies are crisp and set but gooey on the interior.
  5. Allow to cool at least 5 minutes before removing to cooling rack to cool completely. Remove carefully.

Notes

Can sub white chocolate chips for the semi-sweet in this recipe for a less intense chocolate flavor.

***One reader has commented that her cookies spread out too much while baking. I recommend placing the entire pan of unbaked cookies into the freezer for 5 minutes to prevent them from spreading too much while baking.

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7 comments
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!

alaskafromscratch
alaskafromscratch moderator

I think toffee bits sound delicious in these! Mmm hot cocoa. So glad you enjoyed the recipe! 

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.  :-)

alaskafromscratch
alaskafromscratch moderator

I'm so happy to hear that! You're very welcome. :)

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

Alaska from Scratch
Alaska from Scratch

Hi Cameron! My suggestion is to scoop the dough onto the cookie sheets then freeze the whole pan for 5 minutes before baking to prevent them from spreading. Is it very hot where you live this time of year? I suspect summer temperatures might be the culprit. Sorry this happened with your cookies. Hope this helps! I will add this to my recipe notes (above). Thanks for your feedback.

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