The second you crack one open, the smell hits youwarm, melty chocolate with toasted marshmallow tucked inside like a campfire secret. These Levain Bakery Rocky Road Cookies are having a serious moment online, and one bite shows why. Big, bold, gooey… like dessert just gave you a bear hug.
This recipe takes rich cocoa, walnuts, and mini marshmallows and turns them into a thick, cozy cookie that’s somehow crisp and chewy at the same time. It’s got all the bakery vibes but made with stuff you probably already have in the pantry. Full details in the blog!
We tested a dozen versions before landing on this one. My sister swore the second batch was too marshmallow-y, which honestly just made me commit harder. When I say these are worth every messy bite, I mean it. I tested it. You’ll love the secret!
Levain Bakery Rocky Road Cookies offer a deliciously chewy chocolate cookie experience packed with semi-sweet chocolate chips, mini marshmallows, and cashews. This recipe pairs perfectly with coffee cookies recipe for a delightful treat. Enjoy these gourmet cookies anytime.
Ingredients
Scale
1 cup Cold Butter cut into cubes
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
1/2 cup Unsweetened Cocoa Powder
1 cup Cake Flour *
1 1/2 cups All-Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 3/4 cups Semi-Sweet Chocolate Chips
2 cups Mini Marshmallows
3/4 cup Cashews roughly chopped
Instructions
Warm your oven to 410 degrees and line a baking sheet with parchment paper.
In a big bowl, blend the cold butter with both sugars until you achieve a light creamy texture, stirring continuously for about 4 minutes.
Mix in eggs and vanilla extract and continue beating for one more minute.
Carefully fold in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until combined.
Add chocolate chips, marshmallows, and chopped cashews; fold them through the dough thoroughly.
Shape dough into large balls weighing 5 to 6 ounces and place them on the prepared baking sheet.
For a fancy look, press extra chocolate chips and marshmallows gently on top of each cookie.
Bake cookies for 9 to 11 minutes until edges are set but centers stay soft.
Immediately after baking, use a small spatula to push cookie edges toward the center to maintain their shape as marshmallows cool.
Allow cookies to cool and rest on the sheet for 15 minutes before transferring.
Notes
This recipe uses a blend of cake flour and all-purpose flour for a softer texture
If cake flour is unavailable, substitute with all-purpose flour
For crisp tops, broil 2–3 minutes at the end
Prep Time:20 minutes
Cook Time:10 minutes
Category:Dessert
Method:Baked
Cuisine:American
Nutrition
Calories:350 kcal
Sugar:28g
Sodium:150mg
Fat:18g
Saturated Fat:10g
Unsaturated Fat:6g
Trans Fat:0g
Carbohydrates:44g
Fiber:3g
Protein:5g
Cholesterol:80mg
Why You’ll Love These Levain Bakery Rocky Road Cookies
If you’ve ever craved those over-the-top, bakery-style cookiescrispy on the outside yet thick, soft, and impossibly chewy in the middlethen this recipe is absolutely for you. These delightful cookies are packed with rich cocoa flavor and generously loaded with gooey marshmallows, melty semi-sweet chocolate chips, and crunchy cashews. Imagine a gourmet dessert delivered straight from your oven!
What’s even better? They’re surprisingly simple to make, even if you’re not a professional baker. Forget fussy techniques or tricky ingredients; these offer pure, classic comfort in every bite. It’s a recipe you can easily whip up on a whim to savor during a cozy night in with tea or coffee.
Plus, if you’ve ever dreamed of recreating that iconic, oversized Levain Bakery cookie at home, this is your chance. These Rocky Road Cookies not only look and taste genuinely bakery-worthy but also bring all the joy and satisfaction of homemade baking. Perfect for sharing… or maybe not!
Ingredients & Tools You’ll Need
First, let’s gather everything you’ll need to bring these incredible cookies to life. The good news? Most of these ingredients are likely pantry staples, with just a few delightful add-ins to make these cookies truly special.
Cold Butter: Essential for creating that thick, bakery-style texture. Remember to cube it to help it mix easily.
Sugars: A thoughtful mix of brown sugar and white sugar balances chewiness with just the right amount of crispness.
Cocoa Powder: Use unsweetened cocoa powder for that deep, rich chocolate base. This is where the core flavor comes from, so choose a good quality one!
Cake Flour & All-Purpose Flour: Combining these two flours gives the cookies a wonderfully soft, tender crumb without sacrificing their signature structure.
Mini Marshmallows & Semi-Sweet Chocolate Chips: These are the heart of the rocky road experience, ensuring gooey and melty pockets in every bite.
Cashews: Roughly chop them to add a satisfying crunch that beautifully complements the melty marshmallows.
You’ll also need some essential kitchen tools like a stand mixer, parchment paper, a cookie scoop, and sturdy baking sheets for seamless preparation. No fancy equipment necessary!
How to Make Levain Bakery Rocky Road Cookies
Making these cookies is easier than you might think. Here’s how this deliciousness all comes together, step by step:
Preheat your oven: Set it to 410°F to achieve that signature bakery-style crispness on the outside while ensuring the middle remains soft and chewy.
Cream the butter and sugars: Beat the cold butter, brown sugar, and white sugar in your mixer for about 4 minutes until the mixture is light and airy.
Add the wet ingredients: Mix in the eggs and vanilla extract, blending just until they are fully combined.
Combine dry ingredients: In the same bowl, gently fold in the cocoa powder, both flours, cornstarch, baking soda, and salt. Be careful not to overmixstir just until everything comes together and no streaks of flour remain.
Add the fun stuff: Gently mix in the semi-sweet chocolate chips, marshmallows, and cashews until evenly distributed.
Shape the cookies: Use a cookie scoop to form large dough balls (5-6 ounces each) and place them on a parchment-lined baking sheet, leaving ample space between each.
Bake to perfection: Bake for 9-11 minutes. Keep a close eye on the marshmallowsthey tend to spread near the edges. Once out of the oven, use a spatula to gently nudge the edges inward for that perfectly rounded shape.
Rest and set: Let the cookies cool on the tray for 15 minutes before attempting to move them. This crucial step allows them to fully set and maintain their structure.
Pro Tips & Easy Variations
Want to ensure these cookies turn out absolutely perfect? I’ve got you covered with a few expert tips and simple variations:
Pro Tip: For an even thicker cookie, don’t skip chilling the dough balls for 20-30 minutes before baking. This step helps prevent excessive spreading.
Make it your own: No cashews on hand? No problem! Feel free to swap them for walnuts, pecans, or even leave them out altogether for a simpler version.
Add a finishing touch: For an extra “wow” factor and a picture-perfect look, press a few additional chocolate chips and marshmallows on top of each cookie before baking.
If your marshmallows happen to melt a bit more than expected, don’t worryit just makes the cookies extra gooey and delicious. Trust me, no one will complain!
Serving & Storage Tips
These cookies are truly best enjoyed warm, when the marshmallows are still wonderfully stretchy and the chocolate is perfectly melty. Pair them with a big glass of cold milk, a mug of hot cocoa, or your favorite coffee for the ultimate cozy dessert experience.
Storage Method
How To
Shelf Life
Room Temperature
Store in an airtight container.
3-4 days
Freezer
Freeze dough balls or baked cookies in a freezer bag.
Up to 3 months
Reheating Tip: To bring back that fresh-baked, gooey texture anytime, simply pop a cookie in the microwave for 10-15 seconds!
Expert Says
The LEVAIN BAKERY ROCKY ROAD COOKIES achieve their signature chewy texture through a higher fat-to-flour ratio, which slows gluten development. Incorporating nuts and marshmallows not only adds texture but also alters moisture retention, creating a balanced bite of softness and crunch that defines this indulgent treat.
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Perfecting Levain Bakery Rocky Road Cookies Took Patience and a Few Tumbles
Getting these Levain Bakery Rocky Road Cookies just right was a delightful journey of trial and error. After a few batches with burnt edges and some with overly gooey centers, I finally nailed the ideal balance of crisp exterior and wonderfully chewy interior. This recipe is the honest result of many kitchen experiments and a handful of lessons learned along the way.
FAQs ( Levain Bakery Rocky Road Cookies )
How do I get the perfect chewy texture in this recipe?
Use a higher ratio of brown sugar to white sugar and avoid overbaking. Taking the cookies out when edges are set but centers still look slightly underdone ensures a chewy center after cooling. Chilling the dough before baking helps control spreading and enhances texture.
Can I substitute nuts or marshmallows in the cookies?
Yes, you can swap pecans for walnuts or almonds, but keep the quantity similar to maintain balance. Use mini marshmallows for even distribution. Avoid large chunks to prevent uneven baking or melting that affects cookie shape.
What’s the best way to store these cookies?
Store at room temperature in an airtight container for up to 4 days to maintain softness. For longer storage, freeze the baked cookies wrapped tightly; thaw at room temperature before serving. Avoid refrigerating as it can dry them out quickly.
Can I make dough ahead and freeze it?
Absolutely. Portion the dough into balls and freeze on a baking sheet, then transfer to a sealed bag. Bake from frozen, adding a couple of extra minutes to the baking time. This method preserves freshness and saves prep time for later.
Why do my cookies spread too much?
Too much butter or warm dough causes excess spreading. Chill the dough before baking and measure butter accurately. Baking on a cool, ungreased sheet with parchment paper also helps cookies keep their shape.
Conclusion
In just about 20 minutes of active prep (plus that tempting wait while they bake), these Levain Bakery Rocky Road Cookies emerge thick, chewy, and packed with an irresistible gooey marshmallow surprise. You’ll absolutely adore how they fill your kitchen with deep chocolate warmth and the satisfying crunch of cashews. It’s truly the kind of cookie that makes every bite feel like a little celebrationcomfort food at its most delicious.
Feel free to mix up the nuts, or sneak in a handful of espresso powder for a subtle kick that perfectly complements the chocolate, creating a delightful coffee-infused cookie experience. Got leftovers? Wrap them tight and reheat gently to bring back that bakery-fresh magica little trick I picked up from my aunt’s kitchen years ago. These cookies are as flexible as they are fun, so don’t hesitate to make them your own.
Now, I’d love to hear from you! Did these cookies bring up any cozy memories, or perhaps spark your own baking adventures? Snap a pic, leave a comment below, or share this recipe with someone who deserves a sweet hug today. After all, delicious food tastes best when it’s shared, don’t you think?
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
