Rocky Road Cookies

Rocky Road Cookies  |  Amandeleine

Every Tuesday evening after work, I come home and I work on my blog.

I upload photos off my camera.

I select a reasonable number of those photos (usually around 7-9) to edit.

I bring the selected photos into Photoshop for some mild tweaks in terms of levels and colour tones.

I upload the edited photos to WordPress and finally, write a blog post to go along with them and the recipe.

It is currently Tuesday evening at 10:56pm.

I don’t usually start this late…

Pecans & Chocolate

Today, my day went as such.

I woke up with a tickle in my chest and throat.

I stayed home out of concern for my co-workers, but I worked anyway because I wasn’t actually feeling all that bad.

Dough Scoop

At 4pm, my kindly manager wondered what exactly I was doing on the work network, and demanded I stop working and get some rest already. A suggestion I happily took him up on.

Around 5pm my lovely husband arrived home, bearing a treat in his hands that I had been waiting for, for a long time.

(This part may make a little less sense to you if you don’t share my non-food related interests.)

Gooey scoop of dough!

He brought home a copy of Bioshock Infinite. I do love that man dearly.

Excuse me while I video game nerd out for a second.

The original Bioshock game was one of my favourite games I’ve ever played. It had its flaws, but it was such a fantasmic world to explore and the combination of the plasmids with the guns was such an interesting approach to combat, and the thing with Atlas just…

Sorry, going a little far on the nerd out.


Anyway, a sequel was made, but by the folks who owned the rights to the game as opposed to the creators of the original game. It wasn’t terrible, but it didn’t have the same… oomph.

Bioshock Infinite is an indirect sequel by the original creators of the first Bioshock game. Needless to say, I’ve been rather excited by this prospect.

Rocky Road Cookies  |  Amandeleine

So when Trevor came home from work with Bioshock Infinite in hand, my blog post was suddenly very much in danger of never coming to light.

I told myself, I would at LEAST edit all my photos before picking up an Xbox controller today.

And I did. I edited all of my photos.

Rocky Road Cookies  |  Amandeleine

And then I played several hours of Bioshock Infinite before finally stopping to sit down with my laptop and churn out a blog post.

I blame the lateness of the hour that instead of writing a thought provoking or sentimental post, I am doing the lazy blogger thing of writing a rather meta post lamenting how hard it can be sometimes to write a post.

Although this time is isn’t writer’s block or crazy life event taking over, it’s my own silly, distracted fault.

Rocky Road Cookies  |  Amandeleine

Although I would also like to blame my sickness.

I should probably go to bed, instead of going back to play more, right?


Trevor’s taking his turn playing it anyway.

Rocky Road Cookies

Adapted from Fifteen Spatulas

I changed the almonds to pecans in my cookies, even though that’s not very traditional “rocky road”. Almonds are delicious, that wasn’t the issue, the issue was the huge bag of pecans I had in my refrigerator. So feel free to use either!


  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 3 extra large egg whites
  • 1 tbsp vanilla extract
  • 2 cups semisweet chocolate chips
  • 2.5 oz sliced almonds (pecans work too!), toasted
  • 1 cup mini marshmallows


  1. Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.
  2. In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.
  3. Use a small ice cream scoop to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
  4. Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.

Makes approx. 2-3 dozen cookies


22 thoughts on “Rocky Road Cookies

  1. My mom doesn’t eat gluten and I made these for her for mother’s day.. They were amazing! Easy to make and tasted even better the day after I made them!

  2. Reblogged this on That girl who loves and hate and commented:
    So, I was just on Pinterest. Browsing through the Food & Drinks section and ohmygod. This. Looks. Freaking. Delicious. But all I can do right now is just stare at it and imagine how good it’d taste and how badly I want one right now. Seriously hate trying to control the amount of food I eat because I’m seriously gaining a lot of weight from letting myself eat whatever I want whenever I want. I’m not saying that letting loose once in a while is bad but I’m doing that constantly, which is really bad for your body. Also trying to loose some weight before my cousin’s wedding, wouldn’t want to see all those wedding photos years from now thinking, ohmygod I was so fat. Anyways. I will come back to this recipe in December. I promise. I will make these cookies for Christmas. They still look really delicious. They probably taste like heaven as well.

  3. Pingback: 50 Holiday Sweet Treats

  4. These look so beautiful! I was browsing through Pinterest and came across these and just had to click through. I am lamenting having eaten all our marshmallows in hot chocolate on Christmas day. I’ll have to pick some up tomorrow to make these for NYE.

    (P.S. I’m a fellow food blogger and gamer. Loved Bioshock!)

  5. Pingback: A JANUARY GUILTY PLEASURE… | The Oasis Fashion Journal

  6. Did the flour get omitted by accident? Mine look nothing like your photos…just a chocolate mess. There’s no substance to them. I’m a baker, so I generally know what I’m doing but maybe I missed something? Yours look SOOO yummy!

    • No, they’re actually not supposed to have any flour! The cocoa helps give them structure and the final cookie comes out almost chewy meringue like in texture. Not sure what specifically went wrong with yours.. :( the freezing step is pretty key, maybe your kitchen is warming than mine and your cookies needed closer to 10 minutes in the freezer? Not sure.. :/

  7. Haha, I love this post. You’re right, I usually hate those posts about how they author doesn’t know what to post about (including my own–everybody’s got em) but I just love imagining you sick as a dog playing video games. These cookies look AMAZING!

  8. I got so frustrated making these cause they were super runny!!! I even left them in the freezer longer and had to keep scraping them back together cause they spread out and then when baked I had a whole cookie sheet of a mess!!!! Did you whip your eggs whites?! I won’t be making these again😭😠😡😤

  9. These cookies are awesome. I used 3 large (not extra large) egg whites and the batter was a bit thick and hard to mix, but were definitely not runny. I didn’t have to refridgerate them at all. They expanded a LOT in the oven, so make them small or enjoy huge cookies like I did.

  10. Pingback: 25 Fabulous Flourless Cookies - The View from Great Island

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s