Rocky Road Ice Cream Cookies use a melted ice cream base to give this dessert recipe a creamy, delicious flavor! Has a fudge-like, brownie inside with a crispy outside.
Welcome to this year’s Cookie Week!
I’ve had this tradition on the blog for a few years now. Each year, around Christmas time, I like to post a few recipe that would be great for your annual Christmas cookies. I love posting the best Christmas cookie recipes that I can think of each year – and I’ve even had a little help from my daughter for the past couple of years. Today’s recipe was her idea!
Emmie loves Rocky Road Ice Cream – it’s her favorite. So it was only natural for her to want to turn her favorite flavor into a cookie…and I had honestly never thought of using an ice cream base for a cookie recipe. It’s genius! This could be adapted for any milk-based ice cream you want – there’s so much potential here.
With this recipe for Rocky Road Ice Cream Cookies, you’re getting that crispy outside with that fudge/brownie inside that everybody loves. Simply roll the cookie dough into balls on a sheet pan and bake for such a fun treat – they even look like little scoops of ice cream!
The marshmallows bake into sugary crunchy bites and the almonds you’ll add in give it a great crunch to pair with the soft cookies. It’s a fantastic combination that pairs so perfectly with the chocolatey/fudgey flavor of the cookies.
These would make a great addition to any Christmas cookie line-up!
Here’s your recipe for Rocky Road Ice Cream Cookies!
Rocky Road Ice Cream Cookies
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 pinch salt
- 1 cup brown sugar
- 1/4 cup cocoa powder
- 1 stick butter melted
- 2/3 cup rocky road ice cream melted
- 2 eggs
- 1/2 cup chocolate chips
- 1/2 cup marshmallows
- 1/4 cup almonds
Instructions
- Preheat oven to 350 degrees.
- Combine first five dry ingredients in a large bowl.
- With a mixer, add next three wet ingredients until well-combined.
- Fold in chocolate chips, marshmallows, and almonds (I had to knead these into the dough).
- Use your hands to roll out 1-1.5" balls of cookie dough onto a non-stick sheet pan.
- Bake for 18-20 minutes, until outside is set.
Hope you enjoy these, friends! Check back on Wednesday and Friday – I’ll be back with more cookie week fun. You can see past years’ cookie week recipes by clicking here.
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