Save Decadent, chewy cookies packed with chocolate, marshmallows, nuts, and festive sprinkles are perfect for celebrating Hanukkah, Christmas, or any winter holiday. These Loaded Rocky Road Hanukkah Christmas Cookies bring festive joy straight to your kitchen in just over 30 minutes.
I first made these cookies for our annual holiday party, and they disappeared faster than any other treat. Everyone loved the combination of gooey marshmallows and rich chocolate in every bite.
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)
- Eggs: 2 large
- 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)
Instructions
- Prepare baking sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and sugars:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla:
- Beat in eggs, one at a time. Add vanilla extract and mix until smooth.
- Combine wet and dry:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in mix-ins:
- Fold in chocolate chips, nuts, and 3/4 cup mini marshmallows.
- Shape cookies:
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Add toppings:
- Gently press a few extra marshmallows and festive sprinkles onto the tops of each cookie.
- Bake:
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool:
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping press the extra marshmallows and sprinkles on top—they always try to make them as festive as possible, and the cookies are a tradition in our holiday celebrations.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, and a wire rack will make this recipe a breeze.
Allergen Information
Contains wheat (gluten), eggs, dairy (butter), tree nuts (if using), soy (in chocolate chips). Always review ingredient labels for other possible allergens.
Nutritional Information
Each cookie contains approximately 180 calories, 9 g total fat, 24 g carbohydrates, and 2 g protein.
Save Share these cookies with loved ones and create delicious holiday memories. Their chewy centers and colorful sprinkles bring smiles every time.
Recipe FAQ Section
- → Can I make these cookies nut-free?
Yes, simply omit the nuts and substitute with extra chocolate chips or dried fruit for added texture.
- → How do I store these cookies for freshness?
Store cooled cookies in an airtight container at room temperature for up to five days to keep them soft.
- → Can I use different nuts?
Absolutely! Swap walnuts or pecans for almonds, hazelnuts, or your favorite nuts to customize the batch.
- → Are these cookies suitable for vegetarians?
Yes, all ingredients listed are suitable for a vegetarian diet. Always check ingredient labels for allergens.
- → What’s the best way to serve these cookies?
Serve with hot chocolate, coffee, or milk, and enjoy as a special treat for winter holidays or cozy evenings.
- → Can I freeze the dough for later?
Yes, portion the dough and freeze. Bake straight from frozen, adding a minute or two to the bake time.