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Rocky Road Brownie Cookies with Toasted Pecans

Rocky Road Brownie Cookies - featured image
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These Rocky Road Brownie Cookies combine the rich, fudgy texture of brownies with gooey marshmallows, melty chocolate, and crunchy toasted pecans. Perfect for parties, bake sales, or a cozy night in, they’re easy to make and guaranteed to impress.

Ingredients

Scale
  • 8 oz (1 1/3 cups) semi-sweet chocolate chips or chunks
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pecans, roughly chopped (toasted)
  • 1 cup mini marshmallows
  • 1/2 cup semi-sweet or milk chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Spread chopped pecans in a single layer on a small baking tray. Toast in the oven for 6-8 minutes, stirring halfway, until fragrant and lightly golden. Cool while you prep the dough.
  3. In a microwave-safe bowl, combine semi-sweet chocolate and unsalted butter. Microwave in 30-second bursts, stirring after each, until melted and smooth (about 1-1.5 minutes total). Let cool slightly.
  4. In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until thick and pale (about 1-2 minutes).
  5. Slowly pour the melted chocolate-butter mixture into the wet ingredients while whisking constantly. Mix until fully combined and shiny.
  6. Sift in flour, cocoa powder, baking powder, and salt. Fold with a spatula until just combined. The dough will be thick and glossy.
  7. Gently fold in the toasted pecans, mini marshmallows, and chocolate chips. Reserve a few marshmallows and pecans to press on top of each cookie.
  8. Use a medium cookie scoop (about 2 tablespoons) or rounded tablespoons to drop dough onto the prepared baking sheet, spacing at least 2 inches apart. Press extra marshmallows and pecan pieces on top.
  9. Bake for 10-12 minutes, or until the edges are set but centers look slightly underbaked. The marshmallows should be puffed and golden.
  10. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Cool completely before serving.

Notes

For best results, use high-quality chocolate and don’t overbake—cookies should look slightly underdone in the center. Toasting the pecans adds extra flavor. For gluten-free cookies, use a 1:1 gluten-free flour blend. Dough can be chilled for 15 minutes if sticky. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: rocky road cookies, brownie cookies, toasted pecan cookies, chocolate marshmallow cookies, easy dessert, bake sale cookies, holiday cookies, fudgy cookies, American dessert

Find it online: https://bitematrix.com/rocky-road-brownie-cookies-recipe-easy-toasted-pecan-dessert/