Save Decadent, chewy cookies packed with chocolate, marshmallows, nuts, and festive sprinkles, perfect for celebrating Hanukkah, Christmas, or any winter holiday. Each bite delivers classic rocky road flavors in a fun, seasonal treat.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I first made these for a family holiday party and everyone loved how they combined chewy chocolate cookie with gooey marshmallows and a satisfying crunch. Kids especially had fun picking out their favorite sprinkles.
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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)
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Instructions
- Prep the pans:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- Cream butter and sugars:
- In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla:
- Mix in eggs one at a time, then blend in vanilla extract until smooth.
- Combine mixtures:
- Gradually add dry ingredients to butter mixture, mixing just until combined.
- Fold in mix-ins:
- Stir in chocolate chips, nuts, and 3/4 cup mini marshmallows.
- Shape cookies:
- Scoop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart. Press extra marshmallows and festive sprinkles on top.
- Bake:
- Bake 10–12 minutes, until edges are set but centers are soft.
- Cool:
- Let cookies cool on sheets for 5 minutes, then transfer to wire rack to finish cooling.
Save Our kitchen always smells amazing when these cookies come out of the oven. Everyone takes turns adding their favorite sprinkles, and sharing cookies after lighting the menorah or decorating the tree makes the moment extra special.
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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), soy (chocolate chips). Ingredients may contain traces of peanuts or other allergens so always check labels.
Nutritional Information
Per cookie: Calories 180, Total Fat 9 g, Carbohydrates 24 g, Protein 2 g
Save 
Share these cookies fresh for maximum gooeyness. They are perfect for gifting or enjoying at your next holiday gathering.
Recipe FAQ
- → Can I make these cookies nut-free?
Absolutely! Simply leave out nuts and add extra chocolate chips or dried fruit for a delicious alternative.
- → What kind of chocolate chips works best?
Semisweet chocolate chips are ideal, but milk or dark chocolate chips can be used based on personal preference.
- → How long will cookies stay fresh?
Stored in an airtight container, these cookies remain fresh for up to 5 days at room temperature.
- → Can I replace marshmallows with another ingredient?
Yes, you may use chopped dried fruit or omit marshmallows altogether for a different texture and flavor.
- → How do I prevent cookies from spreading too much?
Chill the dough for 15–30 minutes before baking to help cookies retain their shape while baking.
