skip to Main Content
The go-to guide for you and your child

Rocky Road Cookies

Cakes Biscuits & Sweet Treats
  • Makes 12 Portions
  • Preparation 10 minutes
  • 10 minutes cooking time
  • 200 C°, 400 F°, Gas Mark 6


  • For the Cookies

    • 55g Butter
    • 40g Dark chocolate chips
    • 100g Billington’s light muscovado sugar
    • 1 Egg
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 100g Allinson’s plain white flour
    • 0.5 tsp Baking powder
    • 0.25 tsp Salt
    • 60g Walnuts
    • 25g Mini marhsmallows
    • 40g White chocolate chips


  • Baking tray


  1. Step 1:
    Preheat the oven to 200’c/180’c fan oven/ gas mark 6.
  2. Step 2:
    In a small saucepan, melt together the butter and the dark chocolate chips.
  3. Step 3:
    Remove from the heat and set aside to cool once it’s all melted together.
  4. Step 4:
    In a separate bowl, mic together the melted chocolate mixture with the light muscovado sugar, egg and vanilla extract.
  5. Step 5:
    Sift together the flour, baking powder and salt in a separate bowl and then add this to the chocolate mixture mixing together until fully incorporated.
  6. Step 6:
    Sift in the white chocolate chips and the walnuts.
  7. Step 7:
    Using a spoon, drop walnut (in shell) sized pieces on to a baking tray which is lined with parchment paper (Make sure you leave enough room between each ball as these will spread apart when baking).
  8. Step 8:
    Bake 8-10 minutes (8 if you prefer them slightly chewy, 10 if you’re more into a crunch). Bring them out of the oven and while they’re still soft, add a few marshmallows to the top of each. Transfer these to a wire cooling rack.
    Storage & Consumption
    Store in an airtight container and consume within 3 days.

These cookies are a twist on the classic rocky road and classic cookie. We’ve merged them together to make a soft, chewy cookie filled with everything you’d get if you were making a rocky road

This recipe is courtesy of

Back To Top