These Rocky Road Chocolate Fudge Cookies are packed with gooey marshmallows, crunchy nuts, and rich chocolate chunks in a soft, fudgy cookie. Inspired by the classic rocky road dessert, these cookies deliver the perfect balance of chewy, crunchy, and melty textures.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until fully combined. Avoid overmixing.
Fold in the chocolate chunks and chopped nuts, ensuring they’re evenly distributed throughout the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8 minutes, then remove the cookies from the oven.
Quickly press mini marshmallows onto the surface of each cookie.
Return the cookies to the oven and bake for an additional 2-3 minutes, or until the marshmallows are slightly melted and golden around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Drizzle with melted chocolate and sprinkle with flaky sea salt or toasted coconut for extra flavor.