Ridiculously Rockin’ Rocky Road Cookies

I love Blue Bell’s Rocky Road ice cream. The pecans and marshmallow bits incorporated into a milk chocolate ice cream is pure genius. So having a cookie that can represent this flavor is just awesome for when I want something warm  instead of cold.

Things to Know Upfront/Quick Tips

• Many of the marshmallows melt inside the cookie when baking so I wanted to add some more of that taste/texture by adding additional ones on top either 2 minutes until finished baking or right after they come out of the oven.

What You Need

Dry Ingredients:

• 1 Tbsp. brown sugar
• 1 Tbsp. cocoa powder (unsweetened)
• 1 box chocolate cake mix (I used the Betty Crocker Chocolate Fudge)
• 1 cup mini marshmallows
• 3/4 cups chopped pecans or walnuts (whatever you prefer)

Liquid/Other Ingredients:

• 1/2 cup vegetable/canola oil
• 2 eggs

Step By Step

• Set your oven to 350 degrees.
• In a large bowl combine your cake mix, brown sugar, and cocoa powder.
• Add in your eggs and oil and mix until everything is combined.
• Add in your marshmallows and pecans/walnuts and just stir them in until incorporated.
• Line your baking sheet(s) with parchment paper or a silicon mat.
• Scoop out 1-2 Tbsp. of dough and drop onto your baking sheet 2 inches apart. These will spread so make sure there is room. I did 5 per sheet but you could probably fit a few more than that.
• Bake for 10-11 minutes until they are set. I added on top a marshmallow or two to the cookies at 2 minutes left to melt on top. (
• Many of the marshmallows melt inside the cookie when baking so I wanted to add some more of that taste/texture by adding additional ones on top either 2 minutes until finished baking or right after they come out of the oven.)
• Let cool for 5-10 minutes.

Enjoy!