Gingerbread Rocky Road Cookies are loaded full of Christmas flavor! A soft, gingerbread cookie base is swirled together with chopped pecans, mini marshmallows and white chocolate chips for a holiday twist on a classic rocky road combo. Each bite is warm, gooey, nutty and perfectly gingerbread-spiced! The perfect Christmas rocky road cookie!
What Makes a Gingerbread Rocky Road Cookie
To start, these aren’t your typical Christmas cookie! They are packed full of so many goodies your tastebuds aren’t going to know where to start.
Here’s what makes a Gingerbread Rocky Road Cookie:
- Gingerbread cookie base – perfectly spiced with cinnamon, ground ginger, molasses and brown sugar.
- Marshmallows – the mini ones are the best!
- Chopped pecans – the perfect amount of nuttiness! The buttery pecans match perfectly with the decadent gingerbread cookie.
- White chocolate chips – how can you have rocky road with some sort of chocolate?! White chocoalte chips are the smooth, creaminess your tastebuds can’t get enough of!
Tips for Making These Cookies
Since these cookies are loaded full of so many goodies, there are a couple tips to keep in mind when making them to achieve the perfect cookie.
- Coat them in cinnamon-sugar, but don’t over-handle them. If you get the cookies too warm in your hand, you will lose some of the fluffy goodness in place of a crispier cookie.
- Cook them on a silpat or parchment paper. The marshmallows like to stick to the pan! Parchment or a silpat help deviate this problem – a silpat is ideal! If you don’t have either, you can lightly spray your cookie sheet with cooking spray.
- If the marshmallows ooze out the sides, use your spatula to gently push the cookies back together in a round form after they come out of the oven.
Gingerbread Rocky Road Cookies will instantly fill your house with warmth and Christmas cheer. Santa Claus himself won’t even be able to resist these little cookies of joy! John and I are sure addicted!
Looking for a classic Soft Gingerbread Cookie recipe? Look here!
Gingerbread Rocky Road Cookies
(2 votes, average: 5.00 out of 5)
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- Total Time: 45 minutes
- Yield: 18 cookies 1x
Description
Gingerbread Rocky Road Cookies are loaded full of Christmas flavor! A soft, gingerbread cookie base is swirled together with chopped pecans, mini marshmallows and white chocolate chips for a holiday twist on a classic rocky road combo. Each bite is warm, gooey, nutty and perfectly gingerbread-spiced! The perfect Christmas rocky road cookie!
Ingredients
For the cookies:
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoon ground ginger
- 2 cups white chocolate chips
- 1 cup mini marshmallows
- 1 cup chopped pecans
For the coating:
- 1/2 cup sugar
- 1 teaspoon cinnamon
- Additional white chocolate chips and pecans for topping
Instructions
- Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg and molasses, wiping down the sides of the bowl to make sure it’s evenly combined.
- Add in the flour, baking soda, salt, cinnamon and ginger and mix until a cookie dough forms. Gently mix in the white chocolate chips, mini marshmallows and chopped pecans until evenly combined.
- Mix together the coating of sugar and cinnamon together in a separate bowl. Use a medium-sized cookie scoop to scoop the cookie dough into balls. Quickly roll the cookie dough balls together in your hands to lightly form them, then coat completely in the cinnamon-sugar mixture.
- Place the prepared cookie dough balls on a baking sheet lined with a silpat liner or parchment paper, about a few inches apart. Add a few extra white chocolate chips and pecans to the tops of each cookie dough ball.
- Bake for 10-12 minutes or until the centers of the cookies have set. Lightly bang the pan of cookies after taking them out of the oven. Re-form them with your spatula if some of the marshmallow oozed out the sides. Transfer to a cooling rack to cool completely and repeat until all the cookie dough has been used.
Notes
- A silpat is highly recommended for these cookies as the marshmallows like to stick to the pan. Parchment paper can also be used.
- Chopped pecans or walnuts work perfectly in this recipe.
- Top the cookies with extra white chocolate chips and pecans to make these cookies extra special!
- Prep Time: 35 minutes
- Cook Time: 10 minutes
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Thanks for following and cooking along with me!
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
This became my favorite holiday cookie two years ago and I can’t wait to make it again this year!