Rocky Road Sheet Cake Cookies with a Cake Mix
Chocolate, marshmallow and toasted almonds are transformed into the most moist and delicious Rocky Road Sheet Cake Cookie.
Ingredients
Cookie
- 1-15.25 oz chocolate fudge cake mix
- ⅓ cup vegetable oil
- 2 eggs
- 2 cups mini marshmallows
Chocolate Almond Frosting
- ½ cup butter
- 2 tbsp cocoa powder
- 3 tbsp milk {I used 1%}
- 2-2 ½ cups powdered sugar
- ⅓ cup roasted and salted almonds {chopped}
Instructions
Cookies
- Preheat oven to 350°.
- Combine cake mix, eggs and oil in large bowl and mix until completely incorporated. I like to use a hand held mixer.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
- Bake for 8 minutes, remove from oven. Press 4 mini marshmallows into the top of each cookie. Return to the oven for 2 minutes. Remove from oven and cool on baking sheet.
Chocolate Almond Frosting
- Combine the first 3 frosting ingredients 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 as it wants over the marshmallows.
- Let frosting set and serve. Keep your sheet cake cookies in an air tight container at room temperature for up to 3 days.