Chocolate Meringue Rocky Road Cookies
Prep time
Cook time
Total time
These rocky road chocolate meringue cookies are incredibly rich and decadent. They come together with just a few ingredients and will make any chocoholic very, very happy.
Serves: 18 cookies
  • 1½ cups high quality semi sweet chocolate chips (about 9 ounces), split into 1 cup and a separate ½ cup, or 6 ounces and 3 ounces
  • ½ cup marshmallows
  • 3 large egg whites, room temperature
  • 1½ cups powdered sugar, divided into ¾ cups and ¾ cups
  • ½ cup high quality unsweetened cocoa powder
  • 1 tablespoon flour
  • generous pinch of salt
  1. Preheat oven to 400°F.
  2. Line two large baking sheets with parchment paper or a silpat.
  3. Sift together ¾ cups of powdered sugar, ½ cup of cocoa powder, flour and salt. Set aside.
  4. Heat 1 cup of chocolate chips in glass bowl in microwave for 1 minute. Stir. Microwave for another minute until melted. Let it cool for a few minutes.
  5. Using electric mixer, beat whites in large bowl until soft peaks form.
  6. Gradually add in ¾ cup sugar, continuing to beat until the mixture is white and very shiny. The beaters should drizzle ribbons of egg white when you pull them out.
  7. Using a wooden spoon or spatula, mix in the cocoa and sugar mixture. The eggs will begin to get gritty at this point. Don't worry!
  8. Stir in lukewarm chocolate and the marshmallows and last ½ cup of chocolate chips.
  9. Either using an cookie dough scooper or a soup spoon, scoop out rough 1 inch balls of dough. Roll them into a more regular ball with your hand. Place at least 1 inch apart on the cookie sheet.
  10. Bake for 10 minutes.
  11. Cool on sheets for at least 10 minutes.
  12. Transfer to rack.
Nutrition Information
Serving size: 2 inch cookies
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