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The classic Rocky Road combination of marshmallowsmilk chocolate and nuts all in one convenient cookie.
     I’ve had the idea of making something Rocky Road themed for a little while, as I had never made that theme before. This is probably because it involves nuts, and I am hard-pressed to find anyone within my inner circle who accepts nuts. They would accept the typical other components: marshmallows and milk chocolate, but not nuts. I personally would include walnuts or pecans in just about any sweet recipe, if I were the only one eating it. But alas, I must appease the masses.
     But this time, I was hoping the masses would make an exception. Why? Because I had a fresh bag of somewhat pricey roasted and salted walnuts sitting on my pantry shelf, and I wanted to use these in some way while they were still fresh (I personally believe walnuts past their prime tend to taste like how an old cupboard smells). 
     I wondered what would be the most acceptable way to incorporate these walnuts? And it was an easy answer: cookies. A small enough portion as to not deter from sampling, but a big enough bite to involve all of the melded contrast of flavors. A dark chocolate cookie dough full of milk chocolate chipsmini marshmallow bits, and roasted & salted walnuts pieces; a combined sweetness and saltiness that complement each other perfectly.
     And I think the walnuts add enough richness and heft to each cookie that it may actually satiate one’s palate even quicker. Or it will cause you to eat more, I don’t know.
But I think the nuts will be forgiven…… Maybe even welcome
Either way, these are really good. Try them for yourself (even if you don’t like walnuts).


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Ingredients Section:

  • 11/2 cup (1 stick) butter, softened
  • 1/3 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1 TBS white sugar
  • 1 egg
  • 1/2 tsp vanilla


  1. Preheat the oven to 350 degrees. 
  2. Line two cookie sheets with parchment paper. 
  3. Whisk together flour, cocoa, salt, and baking soda. Set aside. 
  4. Cream together butter and both brown sugars. 
  5. Mix in egg and vanilla
  6. Stir in flour mixture, chocolate chipswalnuts and marshmallow bits until well-incorporated. 
  7. Drop by tablespoons onto cookie sheets. 
  8. Bake for 8-10 minutes. 
  9. Allow to cool for a few minutes before removing to a wire rack to cool completely. 
    Makes 16 cookies.

Notes about this recipe:

  • I used Kraft Jet-Puffed Mallow Bits, which are basically tiny dried marshmallow bits (think of the marshmallows in cereal but smaller). I have not tested this recipe using regular marshmallows.
  • You can use unsalted walnuts if you don’t have salted walnuts. However, it will not have the same contrast of sweet and salty flavors without the added salt. 

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