Rocky Road Chocolate Marshmallow Swirl Cookies
Warm, gooey chocolate meets chewy marshmallow with pockets of crunchy nuts in these easy, one-bowl Rocky Road Chocolate Marshmallow Swirl Cookies. Perfect for nostalgic comfort, bake sales, or cozy family nights, each cookie is loaded with melty chocolate, pillowy marshmallow, and a touch of crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (65g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (130g) semi-sweet chocolate chips
- 1 cup (50g) mini marshmallows
- 2/3 cup (65g) chopped walnuts or pecans
- Optional: Sea salt flakes for sprinkling
- Optional: White chocolate chips
- Optional: Gluten-free flour (swap 1:1 for regular flour if needed)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease if not using parchment.
- In a large mixing bowl, melt butter and let cool for 2-3 minutes.
- Add brown sugar and granulated sugar to the butter. Whisk until smooth and glossy.
- Add the egg and vanilla extract. Whisk until fully combined and mixture looks lighter and slightly fluffy.
- Sift or sprinkle in flour, cocoa powder, baking soda, and salt. Stir gently with a spatula until just combined. Do not overmix.
- Fold in chocolate chips and chopped walnuts or pecans.
- Add mini marshmallows and fold gently to create swirls and pockets. Do not fully mix them in.
- Scoop dough into 2-tablespoon (about 30g) balls and place 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, until edges are set but centers are still soft. Marshmallows will puff and caramelize.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Use a spatula to gently pry off any stuck marshmallow bits.
Notes
For extra gooey cookies, press a few marshmallows and chocolate chips into the tops before baking. If cookies spread too much, chill the dough for 15-20 minutes before baking. For nut-free, omit nuts or use seeds. Gluten-free and dairy-free adaptations work well with 1:1 swaps. Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13
- Sodium: 80
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: rocky road cookies, chocolate marshmallow cookies, easy cookie recipe, one bowl cookies, bake sale cookies, nostalgic dessert, gooey cookies, kid friendly cookies