Pin it Decadent, chewy cookies packed with chocolate, marshmallows, nuts, and festive sprinkles—perfect for celebrating Hanukkah, Christmas, or any winter holiday.
I first made these Loaded Rocky Road cookies for a Hanukkah party and then again for Christmas—they were the first to disappear from the dessert table each time. Everyone loved the bursts of marshmallow, chocolate, and crunch, and they looked so fun with their holiday sprinkles!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Unsweetened cocoa powder: 1/2 cup (50 g)
- Baking soda: 1 tsp
- Fine sea salt: 1/2 tsp
- Unsalted butter, softened: 1 cup (225 g)
- Light brown sugar, packed: 1 cup (200 g)
- Granulated sugar: 1/2 cup (100 g)
- Large eggs: 2
- Vanilla extract: 1 1/2 tsp
- Semisweet chocolate chips: 1 1/2 cups (270 g)
- Mini marshmallows: 1 1/4 cups (60 g)
- Walnuts or pecans, chopped: 1 cup (120 g)
- Festive holiday sprinkles (blue & white for Hanukkah, red & green for Christmas): 1/2 cup (100 g)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in eggs, one at a time, then add vanilla extract and mix until smooth.
- Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in Mix-ins:
- Fold in chocolate chips, nuts, and 3/4 cup mini marshmallows.
- Shape Cookies:
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Add Toppings:
- Gently press a few extra marshmallows and festive sprinkles onto the tops of each cookie.
- Bake:
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool:
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Pin it These cookies are now a holiday favorite that my kids always want to help decorate, and we share plates with neighbors & friends to spread some cookie cheer every winter. It's become a festive tradition for our family gatherings.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), eggs, dairy (butter), tree nuts (if using), and soy (in chocolate chips). Always check product labels for peanut or other allergen cross-contact.
Nutritional Information
Each cookie contains approximately 180 calories, 9 g total fat, 24 g carbohydrates, and 2 g protein.
Pin it Whip up a batch to brighten any holiday table—these cookies make every party more fun! Enjoy sharing them with loved ones and watch them disappear fast.
Recipe Questions & Answers
- → How do I keep cookies soft and chewy?
Cool cookies on sheets before transferring to a rack, and store them in an airtight container to maintain softness.
- → Can I substitute the nuts?
Yes. Use walnuts, pecans, almonds, hazelnuts, or omit nuts and add extra chocolate chips or dried fruit for nut-free options.
- → What is the best way to mix the dough?
Cream butter and sugars until fluffy, add eggs and vanilla, then gently fold dry ingredients and mix-ins to avoid overworking.
- → How do I achieve festive cookie tops?
Press extra mini marshmallows and sprinkles onto each dough ball before baking for a vibrant, celebratory look.
- → Can these cookies be made ahead?
Yes. Store baked cookies up to 5 days in a sealed container, or freeze dough balls to bake fresh on demand.
- → What are good pairing suggestions?
Serve with hot cocoa or coffee for a cozy holiday treat loved by all ages.