RubySnap Rocky Road Cookies

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Have you ever tried a Rubysnap cookie in Salt Lake City? This adored cookie shop near downtown SLC has smitten the hearts of locals who love nothing more than a delicious homemade cookie. They serve some of the most soft, gorgeous, and delectable cookies I have ever had! And that’s saying something.

The big day of love is just around the corner. And what better way to say I love you than with a sweet, sugary, pocket of heaven? Which is why I’m so excited to share with you the only Rubysnap cookie recipe that Ruby, herself, has ever shared outside of her kitchen.

Introducing Rubysnap rocky road cookies! #hearteyes

These are not your average rocky road cookies. This recipe takes time, an ingredient or two more than you might already have, and a couple of extra steps. It’s fair to say that at this point you have two choices:

  1. Save your time (and dishes) and simply visit Rubysnap to take your pick from her amazing display of cookies. Not from SLC? You can order Ruby’s delicious cookies online.
  2. Make this recipe in the comfort of your own home, which may or may not involve eating copious amounts of thick, fudgey cookie dough, and the glorious scent of fresh baked cookies wafting throughout your house.

I was really excited when Ruby told me share was going to share her rocky road cookie recipe with me because nothing screams Valentine’s Day more than chocolate and nuts! As mentioned above, this recipe is a process. First, you combine the dough ingredients and chill overnight. Second, you bake the cookies and let them cool. And finally, you frost, top with marshmallows, and drizzle with melted chocolate. I promise you, the end result is worth it!

So round up the ingredients, enjoy the process and art of making this special occasion cookie, and give a plate of these rocky road cookies to someone you love. Thanks Ruby!



Cuisine American



  • 1 cup softened butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • teaspoon pure almond oil (or 1 tsp almond extract)
  • 3 jumbo eggs
  • 1 cup sour cream
  • 1 cup buttermilk
  • 2 cups chopped nuts (I used pecans)
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup cocoa powder
  • 2 ½ cups flour

Chocolate Buttercream Frosting

  • ½ cup softened butter
  • cup cocoa powder
  • 4 cups powdered sugar
  • 6 tablespoon milk
  • 1 teaspoon vanilla


  • Standard size white marshmallows
  • 1 cup milk chocolate chips


  • Blend butter, sugars, and almond oil/extract to consistency of peanut butter. Add eggs, sour cream, and buttermilk, mix well. Mixture will be very wet. Mix in soda, salt, and cocoa. Mix flour in last in three parts. Chill completed dough overnight.
  • Using a #30 scoop (I used my Williams Sonoma medium ice cream scoop), scoop onto baking sheet lined with parchment paper. If you don’t have parchment paper you can use a silpat or grease your baking sheet with cooking spray. I was able to fit 6 cookies per standard baking sheet.
  • Bake cookies for 13 minutes at 350 degrees conventional or 300 degrees convection.*
  • Prepare the chocolate buttercream frosting ahead or while cookies are cooling. In a mixing bowl combine butter, powder, sugar. Slowly add in milk and vanilla until mixture is smooth. To thin the frosting add more milk, one tablespoon at a time. To thicken the frosting add more powdered sugar, 1/4 cup at a time.
  • After cookies are cooled, spread with 1-2 tablespoons of frosting. Top with marshmallow cut in half, sticky side down. Melt chocolate chips in a glass bowl in the microwave (stir every 30 seconds- do not overheat or chocolate chips will burn), then pour into a sandwich ziplock bag. Snip the corner of the bag and drizzle melted chocolate over top of cookie with frosting and marshmallow.
  • *To get the beautiful, perfectly domed cookies that you see at Rubysnap, cook your cookies on convection bake. I do not have a convection oven, so the cookies you see in these photos were baked with a standard oven at 350.

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  1. I’m so excited to make these! I might be in trouble having them in my house. I have large size eggs. If I use four of them, will that be equivalent to three jumbo eggs? Also, if I can’t finish the whole process today, how long can the dough stay chilled in the fridge?

    1. Hi Lesley! They are delicious- definitely jealous! So if you don’t have jumbo eggs, you can measure your eggs to 6.6 oz of eggs. I am sure the dough can stay chilled for at least 2-3 days if sealed in an airtight container! But probably up to a week.

  2. I had been looking for something interesting to prepare for my house warming party and I just found it. Your Rubysnap Rocky Road Cookies look perfect and wholesome. I hope I’m able to impress my guests.