Easy Fudgy Rocky Road Cookies Recipe
If you are a rocky road ice cream lover, these fudgy Rocky Road Cookies are for you! A moist and delicious chocolate cookie is topped with gooey marshmallows and a rich chocolate almond frosting for the ultimate rocky road experience in cookie form!
Table of Contents
We are true rocky road lovers around here- we can’t get enough of those flavors and textures in a good rocky road ice cream! So when it came to making it into a cookie, I wanted to be able to capture all of that in one bite.
Using a chocolate fudge cake mix as the base for this easy rocky road cookie recipe gives the cookies a deep, rich chocolate flavor, a moist texture, and a crispy edge. Adding mini marshmallows to the top of each cookie creates that classic rocky road flavor and a delightful gooeyness.
But what really takes these easy rocky road cookies over the top is the homemade chocolate almond frosting. It’s easy to make and adds an extra layer of chocolate goodness, along with a satisfying crunch from the chopped roasted almonds.
The end result is a fudgy, chewy cookie with all the flavors and textures of your favorite ice cream! These Rocky Road Cookies are so incredibly delicious and sure to become a new favorite treat!
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What goes into this Recipe
- Chocolate Fudge Cake Mix: Using a box of chocolate fudge cake mix as the chocolate cookie base gives you a rich, chocolatey flavor and a moist, fudgy texture without the need to measure out dry ingredients. Try it for making these Texas Sheet Cake Cookies too!
- Mini Marshmallows: Adding mini marshmallows to the top of the cookies creates that classic rocky road flavor and the gooey melted marshmallows have such a satisfying texture when baked!
- Butter: Butter is the base of the chocolate almond frosting, giving it a rich flavor and smooth texture. Use unsalted butter so you can control the salt level.
- Cocoa Powder: Cocoa powder adds an extra layer of chocolate flavor to the frosting, making it even more indulgent.
- Milk: A splash of milk helps to thin out the frosting to the perfect consistency for drizzling over the cookies. I used 1% milk, but you can use whatever kind you have on hand.
- Almonds: Chopped roasted and salted almonds add a satisfying crunch and a hint of saltiness to the chocolate frosting, which goes perfectly with the sweet, fudgy cookies.
See recipe card for full information on ingredients and quantities.
Add-Ins
If you want to make these treats even more indulgent, try adding in some semi-sweet chocolate chips or good quality chocolate chunks in the batter. They’re chocolatey enough in my opinion, but that will really take these fudgy chocolate cookies over the top!
Instead of mini marshmallows, use mallow bits like these Hot Cocoa Cookies.
How to make Rocky Road Sheet Cake Cookies with a Cake Mix
- Combine the cake mix, oil and eggs in a large bowl and mix using a hand held electric mixer {or by hand}. Using a medium cookie scoop, scoop mounds of cookie dough onto a silicone mat {or parchment paper} lined baking sheet.
- While the balls of dough are baking, round up your mini marshmallows.
- Bake the cookies for 8 minutes. Remove the baking tray from the oven and press 4 mini marshmallows into the tops of each cookie. Return the cookies to the oven for an additional 2 minutes. The marshmallows will puff and the cookies will bake around them. Once again remove from the oven and allow the chewy chocolate cookies to cool on the cookie sheet.
- For the frosting, start by chopping up the roasted and salted almonds. I like for the pieces to be fairly small so that they will distribute nicely in the frosting.
- In a medium saucepan combine the butter, cocoa powder and milk over medium heat. Whisk until the butter is melted and everything is nicely mixed together. Remove from the stove top and add in powdered sugar. Whisk until the powdered sugar is dissolved into the chocolate mixture and is smooth. Add in the chopped almonds and stir to combine.
- Then take a tablespoon of frosting and add it to the top of each cookie. Depending on how thick {or thin} your frosting is, you might have to use the back of the spoon to spread it out slightly. Allow the frosting to set up and then your delicious cookies are ready to serve and stack to your hearts delight.
Expert Tips
- Be sure to press the marshmallows down into the partially baked cookies and then return them to the oven. This will allow the marshmallows to bake into the cookies.
- For best results, don’t over bake the cookies. Cake mix cookies can be over baked easily. Remove them and then allow them to cool on the baking sheet which will allow the cookies to finish baking and set up. This will ensure soft chocolate cookies. Here are more cake mix cookie tips.
- Have all of your ingredients for the frosting ready before you start making it. Sheet Cake frosting comes together really easily, so you won’t have time to prep as you go.
- Thin out frosting with additional milk or thicken it with more powdered sugar. The key is to have a frosting that is thin enough to flow but thick enough to set up.
- Allow the cookies to set up completely before stacking them. If you try to stack them too early the frosting will stick to the bottom of the cookies.
Storage and Freezing
Store: These chewy Rocky Road Cookies can be stored at room temperature in an airtight container for up to 3 days. If you prefer a firmer frosting, you can store them in the refrigerator, but be sure to let them come to room temperature before serving for the best texture.
Freeze: You can freeze the unfrosted cookies for up to 3 months. To freeze, place the cooled cookies in a freezer-safe container or bag, separating layers with wax paper or parchment paper. When ready to serve, thaw the cookies at room temperature and then prepare the chocolate almond frosting to top them.
Recipe FAQs
While you can experiment with different flavors of cake mix, I recommend using a chocolate fudge cake mix for the best rocky road flavor. A devil’s food cake mix or a dark chocolate cake mix would also work well.
You can use regular sized marshmallows, but you will need to cut them into smaller pieces before pressing them into the cookies. Mini marshmallows are easier to work with and give a better distribution of marshmallow in each bite.
Yes, you can use any crunchy nuts you prefer in the chocolate frosting. Chopped peanuts, pecans, or walnuts would all be delicious alternatives. Just be sure to use roasted and salted nuts for the best flavor and texture, like these Baklava Cookies.
Do you love Chocolate cookies? Try these recipes…
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Easy Fudgy Rocky Road Cookies Recipe
Ingredients
Cookie
- 1 box chocolate fudge cake mix {13.25 ounces}
- ⅓ cup vegetable oil
- 2 large eggs
- 2 cups mini marshmallows
Chocolate Almond Frosting
- ½ cup butter
- 2 Tablespoons cocoa powder
- 3 Tablespoons milk {I used 1%}
- 2-2 ½ cups powdered sugar
- ⅓ cup roasted and salted almonds {chopped}
Instructions
Cookies
- Preheat the oven to 350°.
- Combine the cake mix, eggs and oil in a large bowl and mix until completely incorporated using an electric mixer {or by hand}.
- Using a medium sized cookie scoop {or about 2 tablespoons}, scoop cookies onto a silicone mat {or parchment lined} cookie sheet.
- Bake for 8 minutes, remove the cookies from the oven. Press 4 mini marshmallows into the top of each cookie. Return to the oven for 2 minutes or until the marshmallows have grown in size. Remove from the oven and cool on a baking sheet.
Chocolate Almond Frosting
- Combine the first butter, cocoa powder and milk in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth. Add chopped roasted and salted almonds and stir to combine.
- Using a heaping teaspoon, pour frosting over cookies. Allow the frosting to spread out over the top of the marshmallows.
- Let the frosting set and serve. Keep the cookies in an airtight container at room temperature for up to 3 days.
