We’re taking our chocolate cookies up a notch by making them with brownie batter and then loading ’em up with peanuts and marshmallow! These chewy Rocky Road Brownie Cookies are the perfect mix of salty and sweet!
Rocky Road Brownie Cookies
I’ll be honest, I was never really drawn to rocky road ice cream – I know, I know. I like my chocolate ice cream sans nuts. But brownie cookies with salty peanuts and melty marshmallow? Now that I can get on board with. Plus, chocolate and peanuts (i.e. peanut butter) is one of my all-time favorite combinations!
Now the original rocky road ice cream flavor consisted of chopped walnuts and marshmallow pieces, and then later on, the walnuts were replaced with toasted almonds. For these cookies, I tested hazelnuts and peanuts, and peanuts were the clear winner. Of course you can use any nut that you’d like! I actually think walnuts would be a delicious throwback to the original rocky road ice cream flavor. But if you’re a lover of the current rocky road tradition, then toasted almonds will definitely satisfy the familiar taste you’re looking for.
How to Stuff the Cookies
This cookie dough is a little different than a traditional cookie dough. You’re basically making a thick brownie batter, so you’ll need to let the dough sit uncovered at room temperature for at least 30 minutes prior to scooping the dough balls. This allows the dough to stiffen enough to scoop and hold its shape.
Each cookie will be comprised of 3 Tbsp of dough, and you’ll bake six per baking sheet. Since the dough is less stiff, I found it easiest to scoop half of each dough ball (using a 1 1/2 Tbsp scoop) onto my baking sheet, top those with half of a large marshmallow, and then scoop another 1 1/2 tablespoons of dough right on top of each mallow. Then you can pick up each dough ball and seal the sides using the warmth of your hands, molding and shaping each one. You’ll have big, 3 tablespoon-sized dough balls stuffed with marshmallows and ready to bake!
Ingredients You’ll Need
- Chocolate chips are key to getting that crackly brownie top. Don’t use chopped chocolate!
- Vegetable oil, any kind you’d like. I recommend avocado oil or light olive oil.
- Instant coffee granules are optional but add depth to the chocolate flavor.
- Eggs bind the cookies and I don’t recommend any substitutes.
- Granulated sugar: white, brown, raw, or coconut sugar. I like to use raw cane sugar or 50:50 cane and coconut.
- Vanilla extract, or any kind of extract! Mint or orange would be delicious.
- Dutch process cocoa powder is darker in color and deeper in flavor, but you can also use natural cocoa powder.
- All-purpose flour also binds the cookies. You’ll want to fluff the flour up and then spoon it into your measuring cups and level it with a knife.
- Baking powder keeps the cookies from spreading too much.
- Salt helps balance out the sweetness. If you’re using unsalted nuts, you can add an extra 1/2 tsp.
- Cocktail peanuts are salty and fried in oil (and totally delicious!). Feel free to use any kind of peanut or other nut.
- Large marshmallows are cut in half and stuffed in the dough balls. It’s important to use standard, non-vegan marshmallows for proper melt and spread.
- 1 cup dairy-free chocolate chips
- 1/3 cup vegetable oil (I used olive oil)
- 1 tsp instant coffee granules (optional)
- 2 large eggs, room temp
- 3/4 cup coconut or cane sugar
- 1 tsp vanilla extract
- 1/4 cup Dutch process cocoa powder
- 3/4 cup + 2 Tbsp unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cocktail peanuts
- 7 large marshmallows, halved
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small, microwavable bowl, melt the chocolate chips along with the vegetable oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and chocolate is smooth; set aside.
- In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, around 3-5 minutes. Whisk in the vanilla extract.
- Fold the melted chocolate into the egg/sugar mixture until totally combined; set aside.
- In a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color. Add these dry ingredients to the wet ingredients and mix until everything is combined. Stir in the peanuts.
- The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can roll the dough balls - in other words, don't skip this step!
- Preheat your oven to 350°F and line two baking sheets with parchment paper. To stuff the dough balls with the marshmallow, I found it easiest to use a 1.5 Tbsp cookie scoop to scoop one dough ball, place half of a large marshmallow on top of the dough ball, and then scoop another 1.5 Tbsp dough ball on top (see photo). Each cookie will be comprised of 3 Tbsp of dough. Then you can seal the cookie dough around the mallow and shape the dough balls.
- Scoop the cookies six at a time on one baking sheet, sealing and shaping the dough balls, flattening them a bit before baking. I also found it helpful to remove any peanuts from the outer edge of the dough balls and press them into the tops - this allows the cookies to spread in an even circular shape.
- Bake the cookies at 350°F for 9-10 minutes or just until the marshmallow begins to peak out of the cookies. Let cookies set on the cookie sheet for 2 minutes before removing to a cooling rack.
- Continue scooping and baking cookies until all the dough is baked, alternating between the two baking sheets so that your cookies are always scooped onto a room temperature sheet.
- Store cooled cookies in an airtight container at room temperature.
- I only recommend using standard marshmallows for this recipe. I've found that "healthier" or vegan marshmallows don't melt/spread properly
- You can use any kind of nuts for this recipe - chop larger nuts into smaller pieces
Amount Per Serving: Calories: 185Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 168mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 2g
calculated nutrition information may not always be accurate