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+ servings
Our famous chocolate chip pudding cookies turned summer classic: Rocky Road Cookies! These warm and gooey cookies are filled with nuts and chocolate chips and topped with a perfectly toasted marshmallow, just what you need this summer!

Rocky Road Cookies

Servings 24


  • cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 3.4 ounces vanilla instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped almonds plus extra for topping
  • 1/2 cup chopped walnuts plus extra for topping
  • 1/2 cup mini marshmallows


  • Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda and salt and set aside.
  • Using a stand or electric mixer, combine the butter and sugar until creamy. Add the pudding mix, vanilla and eggs until well combined.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add chocolate chips, almonds and walnuts and stir with a rubber spatula.
  • Measure out dough into two large tablespoons and roll into a ball then drop onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Pull cookies out and turn on the broiler. Top cookies with more almonds, walnuts and marshmallows. Place back in the oven until marshmallows are lightly golden on top, about 30-40 seconds. Allow to cool on the baking sheet for five minutes then transfer to a baking rack to cool completely.
Tried this recipe?Let us know how it was!