The first time I pulled these out of the oven, the kitchen smelled like toasted marshmallows and warm brownie edges. These Levain Bakery Rocky Road Cookies are rich, gooey, and packed with chocolatey goodnesslike a campfire treat got all dressed up for the bakery window. Big, chunky, and oh-so-soft inside, they’ve been making waves for good reason: they’re the kind of cookie that stops time (and conversation) at first bite.
This one’s all about contrastchewy chocolate dough, melty chips, crunchy walnuts, and soft marshmallow pockets. The dough comes together in just one bowl, no mixer fuss, no chill time. If you’ve tried a chewy chocolate cookie before, imagine it got a glow-up, layered with textures and surprises in every bite. Plus, it uses pantry staples and freezes like a dream. We sometimes tuck a few in next to our favorite coffee cookies recipe for late-night treats.
First made these back in 2020, a rainy spring afternoon when we all needed a little cheer. My husband took one bite, paused, and went “you could sell these.” I learned that the key to their gooey center is baking them talldon’t flatten the dough. Let it keep its lumpy, lovely shape. After over a decade developing recipes, these are among the few cookies I never tweakjust spoon, bake, and enjoy warm from the tray.
Olivia Farnsworth
Levain Bakery Rocky Road Cookies Easy and Delicious
Discover the irresistible charm of Levain Bakery Rocky Road Cookies, a perfect blend of chewy chocolate cookies packed with semi-sweet chocolate chips, mini marshmallows, and crunchy cashews. This recipe is a delightful Coffee Cookies Recipe that offers rich flavor and a soft, thick texture. Ideal for fans of Chewy Chocolate Cookies and those craving gourmet cookie flavors at home, these cookies are a great addition to any Baked Dessert Recipes collection.
Warm your oven to 410°F and prepare a baking sheet with parchment paper.
In a large bowl, whip the cold butter with brown and white sugars until the mixture is pale and fluffy, about 4 minutes.
Add eggs and vanilla extract, beating together for another minute to combine fully.
Gently stir in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until dough comes together.
Fold in the chocolate chips, mini marshmallows, and chopped cashews evenly throughout the dough.
Shape the dough into large balls weighing about 5 to 6 ounces each and arrange them spaced out on the lined baking sheet.
For a decorative touch, press a few extra chocolate chips and marshmallows lightly onto the tops of each cookie.
Bake the cookies for 9 to 11 minutes until edges look set but centers remain soft.
Right after baking, use a small spatula to gently push the edges of each cookie towards the center to maintain their shape and prevent melting marshmallows from spreading.
Allow the cookies to cool on the baking sheet for 15 minutes so they firm up before transferring them.
Notes
This recipe uses a combination of cake flour and all-purpose flour to create a tender and soft cookie texture. If cake flour isn’t available, you can substitute it with all-purpose flour. For best results, use a light-colored baking sheet and handle marshmallows carefully to keep cookies neat. Check out the original recipe post for more expert tips and tricks on making the perfect Rocky Road Cookies.
Why You’ll Love These Levain Bakery Rocky Road Cookies
These cookies are everything you’ve daydreamed about indulging in. Here’s why:
Irresistible Texture: Experience the perfect blend of soft, chewy chocolate cookies with gooey marshmallows and crunchy cashews in every delightful bite.
Bakes Big & Bold: These cookies hold their thick, bakery-style shape, making them look as irresistible as they taste.
Nostalgic Flavors: It’s like your favorite rocky road ice cream got a warm, cozy cookie makeover.
Beginner-Friendly: One bowl, straightforward instructions, and foolproof results!
Key Ingredients and Their Roles
Keeping it simple and classic, these pantry staples truly shine:
Butter: The secret to that luscious, rich flavor and soft texture. Using cold, cubed butter keeps the cookies thick.
Cake Flour & All-Purpose Flour: This duo delivers tenderness and structureperfect for bakery-style cookies.
Unsweetened Cocoa Powder & Chocolate Chips: A double dose of chocolate makes these cookies decadently rich.
Mini Marshmallows: The gooey pockets of sweetness are a nostalgic campfire hug baked right in.
Cashews: They add a satisfying crunch and buttery bite that balances out the sweetness.
Pro Tip: No cake flour? No problemjust substitute all-purpose flour and they’ll still be delicious!
Ingredient Breakdown Table
Ingredient
Amount
Purpose
Cold Butter
1 cup
Adds richness and keeps texture soft
Brown Sugar
1 cup
For moist, chewy sweetness
Mini Marshmallows
2 cups
The gooey, melty centers
Cashews
3/4 cup, chopped
Crunchy, nutty contrast
How to Make Levain Bakery Rocky Road Cookies: Step by Step
Don’t stressthese come together in just a few simple steps:
Cream the butter and sugars: Beat the cold butter with brown and white sugar until smooth and creamyabout 4 minutes.
Add the wet ingredients: Mix in the eggs and vanilla extract until fully incorporated and glossy.
Combine the dry ingredients: Stir in the flours, cocoa powder, cornstarch, baking soda, and salt. Then fold in the chocolate chips, marshmallows, and cashews.
Shape and bake: Roll dough into large 5-6 oz balls, plop onto a parchment-lined baking sheet, and bake at 410°F for 9-11 minutes. Keep them tallno flattening!
Shape while warm: Use a spatula to gently nudge melted marshmallow edges back into the cookies for a professional look. Let them cool for 15 minutes before moving to a wire rack.
Pro Tip: For bakery-level presentation, press a few extra chocolate chips and marshmallows onto the tops before baking!
Serving & Storage Tips
Serving: Enjoy these cookies slightly warm for that gooey, just-out-of-the-oven experience. A glass of milk or a cup of coffee makes the perfect pairing.
Storage: These beauties keep wellstore in an airtight container at room temperature for up to 3 days, or freeze for longer storage (up to 3 months).
Storage Tips Table
Storage Method
How Long?
Best Practices
Room Temperature
Up to 3 days
Use an airtight container to keep them fresh and chewy.
Freezer
Up to 3 months
Store in a freezer-safe bag or container; thaw at room temp before enjoying!
Note: Warm frozen cookies in the microwave for 10-15 seconds for that fresh-baked feel!
Tips & Substitutions
A little extra guidance to ensure success:
Flour swaps: No cake flour? Use an extra cup of all-purpose flourit’s a handy swap that works beautifully.
Mix-ins: Not a cashew fan? Swap them for walnuts or pecans.
Marshmallow placement: Avoid putting marshmallows right on the edges of the cookie doughthey’ll melt too quickly and stick to the pan.
Pro Tip: Chilling the dough isn’t necessary, but if your kitchen is warm, a quick 10-minute chill helps keep those cookies extra tall and chewy!
Expert Says
These Levain Bakery Rocky Road Cookies offer a delightful experience, combining rich chocolate and marshmallow to achieve a moist, chewy texture by trapping air and moisture during baking. The balanced fat content and toasted nuts add excellent structure and enhance the overall flavor complexity, ensuring every bite is irresistibly satisfying with a wonderfully tender crumb.
For more delicious recipes and cooking inspiration, follow along on Facebook, Pinterest, and Reddit!
The Long Road to Levain Bakery Rocky Road Cookies
Perfecting these Levain Bakery Rocky Road Cookies took more than a few kitchen experimentsone batch was too crumbly, another too sweet. Each attempt taught me how to balance that crisp crust with melty chocolate and toasted nuts. After all that, this recipe feels like the warm, comforting treat my family reaches for every time.
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
You’ll adore how these Levain Bakery Rocky Road Cookies come together in under 30 minutes, filling your kitchen with the warm, inviting scent of chocolate and toasted marshmallows. Soft, chewy, and delightfully chunkythese cookies offer a comforting hug you can bake anytime.
Here’s a little trick I picked up from my aunt’s kitchen: press a few extra chocolate chips on top before baking for that perfect, picture-ready look. Feel free to swap cashews for walnuts if that’s what you have on hand. And remember to store any extra cookies in an airtight container or freeze them for a quick, cozy treat on busy days.
I’d love to see your batch or hear about your favorite twist! Did these cookies remind you of a beloved family recipe or a special kitchen moment? Save or share this oneit’s sure to become a new classic at your table, just like it is at mine.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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