I’ve always been a fan of rocky road cookies. My mom used to make them for me when I was a kid, and they were always one of my favorites. In fact, I’m a huge fan of rocky road ice-cream fan as well! I love the chocolate and marshmallow flavor, and the fact that they’re so easy to make.
I recently started making my own rocky road cookies, and they’re even better than my mom’s! I won’t ever tell her that, though. I love experimenting with different recipes and adding my own personal touch to them. I always make sure to use high quality ingredients, and I think that makes all the difference. For some reason, my husband dislikes marshmallow. I know, it’s completely crazy. So, I changed this recipe up a bit and excluded marshmallows. Instead, I added in some fake chocolate rocks – which are so much fun!
If you’re looking for a delicious and easy cookie recipe that pleases a crowd (or a family), rocky road cookies are the way to go. Trust me, you won’t be disappointed! This recipe also uses vanilla pudding which adds such a unique and delicious flavor. The colorful candy rocks set them apart from other cookies.
Tips for making the perfect rocky road cookies:
- Always mix your dry ingredients first, then add in the wet ingredients. This will ensure that your cookies are a nice consistency.
- Be careful not to over-mix the dough. Over-mixing will result in tough cookies.
- Use high quality chocolate for the best flavor. I like to use Ghirardelli chocolate chips.
- If possible, let your butter come to room temperature naturally. I don’t like microwaving the butter, as it can melt and make the dough too wet or even cook the egg if it’s too hot!
- Use a cookie scoop to make evenly sized cookies. This will also help them bake evenly.
- Bake your cookies on a parchment paper lined baking sheet. This will prevent them from sticking, and make cleanup a breeze.
- Spoon and level your flour. Don’t scoop it out of the container with the measuring cup, as this will pack it down and you’ll end up with too much flour in your cookies.
- Chill your cookie dough before baking. This will help them spread less and hold their shape better.
- Don’t over-bake your cookies! They should be slightly undercooked in the center, as they will continue to cook a bit as they cool on the baking sheet.
I know that’s a lot of tips, but I really like to follow these whenever possible for the best tasting cookie! These tips apply to all types of cookies as well (not just rocky road).
- All purpose flour
- Baking soda
- Brown sugar
- White sugar
- 2 eggs
- 1 box of instant vanilla pudding
- Vanilla extract
- Chocolate chips
- Fake candy rocks
Rocky road cookies
- 2 1/4 cup all purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 box vanilla instant pudding mix 3.4 ounces
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup fake chocolate rocks
- Preheat your oven to 350 degrees. Line baking sheet with parchment paper and set to the side.
- In a bowl, whisk together flour, baking soda and salt and set aside.
- Beat the butter and sugar at least 2 minutes (on high) until well incorporated.
- Once combined, add the pudding mix, vanilla and eggs and continue to mix for 3-4 minutes (oh high).
- Working slow with your mixer on low, add the dry ingredients to the wet ingredients. Continue mixing until a soft dough forms.
- Add chocolate chips and fake rocks and stir with a rubber spatula until mixed thoroughly.
- Use a cookie maker and make even balls and place everything on a cookie sheet.
- Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet.