Save to Pinterest Loaded Rocky Road Hanukkah Christmas Cookies are decadent, chewy treats packed with chocolate, marshmallows, nuts, and festive sprinkles. They are perfect for celebrating Hanukkah, Christmas, or any winter holiday and bring joy to any dessert table.
Every winter, I bake these cookies for holiday gatherings, filling kitchens with the scent of chocolate and marshmallows. Friends and family always request them, whether for Hanukkah, Christmas, or just a cozy snowy night.
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: 1/2 cup (100 g) (blue & white for Hanukkah, red & green for Christmas)
Instructions
- Prepare oven and 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, then 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 to Pinterest Sharing these cookies with family is a highlight of our holiday traditions. We laugh, decorate each batch together, and everyone picks their favorite sprinkle combination.
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), and soy (in chocolate chips). May contain traces of peanuts or other allergens depending on ingredient brands; always check labels.
Nutritional Information
Each cookie has approximately 180 calories, 9 g total fat, 24 g carbohydrates, and 2 g protein.
Save to Pinterest Enjoy these loaded cookies with hot cocoa or coffee for a cozy holiday treat. They make delightful gifts and fun baking memories.
Common Recipe Questions
- → Can I substitute the nuts?
Yes, use walnuts, pecans, almonds, hazelnuts, or omit them for a nut-free version; add more chocolate or dried fruit instead.
- → How do I keep cookies chewy?
Bake just until edges are set and centers are soft, then cool slightly on sheets before transferring to a rack.
- → Are these suitable for vegetarians?
Absolutely. All ingredients used are vegetarian-friendly, though check marshmallow brands for gelatin-free options if needed.
- → Can I prepare these ahead?
Store cooled cookies in an airtight container up to 5 days. Dough can be chilled overnight before baking for extra flavor.
- → Which cocoa powder works best?
Unsweetened cocoa powder is ideal for a rich chocolatey flavor; use Dutch-process for a darker, mellow taste.
- → Are these cookies allergy-friendly?
The cookies contain wheat, eggs, dairy, nuts, and soy. Always check ingredient labels for specific allergens.