This recipe for Fudgy Rocky Road Cookies is so simple and yet the end result is amazingly delicious! Rocky Road is perhaps one of the most iconic dessert flavors, from the chocolate to the marshmallows to the nuts. I’m not sure there is a combination of ingredients that tastes better together!
Are you looking for some other great sweet treats? This BBQ S’mores Dip will take you back to camping in the great outdoors. These BBQ Nutella Chocolate Brownies are perfect for those hot summer days when you don’t want to turn the oven on in the house.
Cooking these tasty morsels on your grill not only adds a hint of that outdoor flavor, it is perfect for your after-dinner BBQ.
HELPFUL ITEMS FOR THIS RECIPE
WHAT DO YOU NEED TO MAKE Fudgy Rocky Road Cookies?
So, really, just your basic cookie ingredients, combined, the result is almost magical!
INGREDIENTS
- Butter, Softened – I use salted butter because that’s what I have on hand. But you can use unsalted butter if you prefer.
- Dark Brown Sugar – The higher level of molasses in dark brown sugar adds a rich, deep flavor to your cookies.
- Large Egg – I always buy large-size eggs; they are perfect for everything from baking to omelets!
- Vanilla extract – Always use real vanilla extract, not the artificially flavored stuff.
- Cocoa powder – Use good quality cocoa powder; it makes a difference in the taste.
- Instant coffee – You can use regular or decaf cafe coffee.
- AP flour – All-purpose flour is something that I have on hand all the time.
- Baking soda – Make sure that your baking soda is fresh and not expired. It becomes less effective the older it is.
- Sea salt – Always use sea salt or Kosher salt for cooking or baking.
- Mini Marshmallows – These are an absolute necessity for anything “rocky road”.
- Pecans – I like to use pecans in this recipe, but in a pinch, you could substitute walnuts.
- Chocolate chips – I use milk chocolate chips or chunks for these cookies.
Additional equipment
- Large metal cookie sheets – The cookie sheets should be heavy gauge metal cookie sheets.
- Parchment paper – Parchment paper not only keeps the cookies from sticking to the pan but also makes clean-up a breeze.
- Foil pie plate – You need to keep the bottom of the cookie sheet off the grill. An inverted aluminum foil pie plate works perfectly.
HOW to make Fudgy Rocky Road Cookies
Preheat your grill to 350 degrees F. Line 2 large metal cookie sheets with parchment paper and set aside.
Cream the softened butter and brown sugar in the bowl of a stand mixer fixed with a paddle attachment. Mix on medium speed until the mixture is light and fluffy scraping down the sides of the bowl, about 2 minutes.
Add the egg and the vanilla extract and mix until combined. Then, add the cocoa powder and the instant coffee mixed with water, flour, baking soda, and salt. Mix on low speed and gradually increase the speed to medium.
Continue to mix until the flour is fully incorporated. The dough will be wet and sticky. Using a wooden spoon or spatula, fold in the mini marshmallows, pecans, and chocolate chips.
Using a 1 1/2-inch scoop, evenly place 6 dollops just larger than a golf ball on a prepared cookie sheet. Make sure you leave 2 – 3 inches between each cookie, as they will spread quite a bit.
Wet your fingers and flatten each cookie slightly. Place 3-4 min marshmallows on the top of each flattened cookie.
Place the foil pie plate upside down on the preheated grill. Balance the cookie sheet on top of the pie plate and close the lid. Cook with the lid closed for 11 – 14 minutes. Watch them closely; you want the temperature of the grill to remain as close to 350 degrees F. as possible.
The cookies are done when they are slightly firm around the edge but still slightly soft in the middle. Remove the cookie sheet from the grill using oven mitts and allow to cool for 10 minutes on the cookie sheet before placing them on a cooling rack to cool completely.
Repeat the process with the second prepared cookie sheet.
Enjoy the cookies warm, either on their own or with a scoop of your favorite ice cream!
Pin it HERE!!
Pin it HERE!!
Fudgy Rocky Road Cookies
Ingredients
- ½ cup butter room temperature
- 1 cup dark brown sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 tsp instant coffee mixed in 1 Tbsp hot water
- 1 cup AP flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup mini marshmallows plus more to place on top
- 2/3 cup pecans roughly chopped
- 1/2 cup chocolate chips or chunks
Instructions
- Preheat your grill to 350 degrees F. and line 2 large baking sheets with parchment paper.
- Place the softened butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium speed until fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- Add the egg and vanilla extract and mix until combined, scraping down the bowl as needed.
- Then, add the cocoa powder, instant coffee, flour, baking soda, and salt. Mix on low speed, gradually increasing the speed to medium. Continue to mix until all the flour has been incorporated. The dough will be wet and sticky.
- Using a wooden spoon or spatula, fold in the marshmallows, pecans, and chocolate chips.
- Using a 1 1/2 inch scoop, place 6 dollops just larger than a golf ball on each prepared cookie sheet, making sure that you leave at least 2 – 3 inches between each dollop as the cookies do spread.
- Wet your fingers and flatten each dollop slightly. Press 3 – 4 mini marshmallows on top of each dollop.
- Place the foil pie pan upside down on the preheated grill and then place the cookie sheet on top.
- Close the lid on your grill and cook for 11 – 14 minutes. Watch them closely; you want to keep the temperature of your grill as close to 350 as possible. When the cookies are slightly firm around the edge but still slightly soft in the middle, they are done.
- Remove them from the grill and allow to cool for 10 minutes on the baking sheet before placing on a cooling rack to cool completely.
- Repeat the cooking process with the second baking sheet.
- Enjoy warm with a scoop of vanilla ice cream!
Notes
- 2 large cookie sheets
- Parchment paper
- 1 foil pie plate
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