Rocky Road Cookies

Rocky Road Cookies

Sometimes when you find a new recipe, you take a risk in making it. You’re not 100% sure that you’ll love it. These cookies were the exact opposite for me. I saw the recipe and was instantly reminded of my love for rocky road ice cream, which I haven’t had in forever. I knew I would love the cookies and I was right! This flourless cookie is very chocolatey and makes even a non-milk drinker like myself crave ice cold milk. I had all the ingredients in my pantry (except the marshmallows) and they didn’t take more than 20 minutes to make from start to finish. If you’re a chocolate lover or rocky road lover, these cookies are absolutely for you đŸ™‚


  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 3 extra large egg whites
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 3/4 cup sliced almonds, toasted
  • 1 cup mini marshmallows
  1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a large bowl, sift together the powdered sugar and cocoa powder (I actually skipped this step because I’m impatient…they came out delicious anyway!)
  3. Whisk in the salt. Add the egg whites and vanilla and mix until combined. Stir in the chocolate chips and cooled almonds.
  4. Using a spoon, portion out the batter into small mounds onto the parchment paper and then top with 4-5 marshmallows. Put the cookie sheet in the freezer for 5 minutes, which prevents the cookie from spreading too thin.
  5. Bake for 12-13 minutes or until the marshmallows are golden brown. Remove from the oven and let the cookies cool and set.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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