The first whiff hits before they’re even out of the ovendark chocolate, toasted marshmallow, and a whisper of almond. These Levain Bakery Rocky Road Cookies bring that fresh-from-the-bakery magic right to your kitchen. Loaded up, gloriously thick, and chewy in the center. They’ve gone viral for a reason: a wild mix of gooey, crunchy, and rich in every bite.
You don’t need fancy tools or a pastry degree herejust a bowl, a spoon, and a sweet tooth. This one’s all about crushed walnuts, mini marshmallows, and high-quality cocoa powder. It’s cozy like your favorite chewy chocolate cookies but way more dramatic (in a good way). Bonus: the dough freezes beautifully, so you can bake off one or a dozen, whenever cravings strike. Makes a fun twist if you’re exploring new cookie flavors or gourmet cookies at home.
I first made these in 2020 when my nephew begged for “the big gooey cookies from that New York place.” He took one bite and said, “This tastes like a campfire and a brownie had a baby.” The trick? Chill the dough at least 30 minutes before baking, or they spread too farand lose that epic height. After 10+ years testing baked dessert recipes, I can promise these hold their own with any bakery version.
Joe Rooney
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
There’s nothing quite like biting into a cookie that’s crispy outside and gooey in the middle. These cookies combine chocolate, marshmallow, and cashew for a playful take on the classic rocky road flavors. Here’s why they’re irresistible:
Bakery-Quality at Home: These mimic Levain Bakery’s famously oversized, indulgent cookie flavors.
Perfect Texture Combo: Soft and chewy chocolate cookies with gooey marshmallows and crunchy cashews in every bite.
Beginner-Friendly: No complicated steps or hard-to-find tools; just simple, satisfying baking.
Freezer-Friendly: Make the dough, freeze it, and bake fresh cookies any time the craving strikes.
Key Ingredients and Tools
This recipe primarily uses pantry staples, with a few special touches for that gourmet, bakery-style cookie feel. Here’s a closer look at what you’ll need:
Cocoa Powder: This is the backbone of the rich chocolate flavor. Use unsweetened cocoa for the perfect balance.
Cake Flour: This gives the cookies a softer, tender texture. Don’t have it? See the substitution tip below!
Mini Marshmallows: The gooey pockets of marshmallow take these cookies over the top.
Cashews: Chopped and toasted slightly for that crunchy, nutty contrast.
Tools You’ll Need: A cookie scoop ensures even sizes, while parchment paper and a lighter-colored baking sheet help bake them evenly.
Ingredient
Role in the Recipe
Substitution
Cake Flour
Helps create soft, tender cookies
Use all-purpose flour in equal measure
Cashews
Adds crunch and nutty flavor
Pecans or walnuts
Mini Marshmallows
Creates gooey pockets
No substitutes, but you can omit for less sweetness
How to Make Levain Bakery Rocky Road Cookies
Let’s walk through each step so you can easily whip up a batch of these incredible cookies!
Preheat the Oven: Set it to 410°F, which feels high, but trust meit’s the secret to that bakery-style crispy edge and soft center.
Cream the Butter and Sugars: Beat cold butter, brown sugar, and regular sugar until light and fluffy. This step traps air, giving the cookies lift.
Add Wet Ingredients: Mix in eggs and vanilla until just incorporated.
Add Dry Ingredients: Stir in cocoa powder, flours, cornstarch, baking soda, and salt. Then gently fold in the chocolate chips, cashews, and marshmallows.
Shape the Cookies: Roll the dough into large balls (about 5-6 ounces each). For that gourmet cookie vibe, press a few extra chocolate chips and marshmallows on top.
Bake: Bake for 9-11 minutes. Pull them out when the edges are set but the centers still look soft.
Shape While Warm: Use a spatula to gently nudge any melted marshmallow edges back onto the cookie. Let the cookies cool on the tray for 15 minutes before moving them.
Pro Tip: Chilling the dough for 30 minutes before baking can reduce spreading and give the cookies that iconic height.
Serving and Storage Tips
There’s nothing quite like freshly baked cookies! Here’s how to enjoy these chewy chocolate cookies to the fullest and store them properly:
Serving: These cookies are amazing warm with a glass of milk or alongside coffee for ultimate cozy vibes.
Storing: Keep cookies in an airtight container at room temperature for up to 3 days.
Freezing Dough: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen at the same temperature, adding 1-2 minutes to the bake time.
Reheating: A quick zap in the microwave (10–15 seconds) makes these cookies taste bakery-fresh!
Storage Option
Method
Best For
Room Temperature
Airtight container
3 days
Freezer (Dough)
Freeze pre-rolled balls in a freezer-safe bag
Up to 3 months
Reheat
Microwave for 10-15 seconds
Warm, gooey cookies
Troubleshooting & Tips
Even with excellent recipes, sometimes little issues pop up. Here’s how to avoid common hiccups when making these rocky road cookies:
Cookies Spread Too Much: The dough needed chilling. Pop it in the fridge for 30 minutes before baking next time.
Marshmallows Melt Off the Edges: Use a spatula to reshape immediately after baking while the cookies are still warm.
Dry or Crumbly Dough: Ensure your butter was cold but not frozen, and measure flours correctly.
Don’t worryevery batch is a delicious learning experience!
Expert Says
The LEVAIN BAKERY ROCKY ROAD COOKIES balance dense, rich chocolate with crunchy nuts and fluffy marshmallows, creating a complex texture profile. Incorporating a mix of baking soda and baking powder helps achieve their signature rise and tenderness, while the fat content ensures a moist, satisfying crumb that holds up well to mix-ins.
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Perfecting Levain Bakery Rocky Road Cookies at Home
After several rounds of tweaking, including one batch that spread too thin, I finally nailed my version of Levain Bakery Rocky Road Cookies. It took time to balance that crispy edge with a gooey center, but this recipe is now the result of many happy kitchen experiments and a few 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
These Levain Bakery Rocky Road Cookies come together in under 20 minutes and deliver that perfect balance of crispy edges and chewy centers you’ll love. The warm aroma fills your kitchen, making each bite feel like a cozy, homemade hug.
Try swapping cashews for walnuts for a tiny twist. Store leftovers airtight or zap one in the microwave for that fresh-baked feel a little kitchen trick I’ve picked up over the years.
Would love to see your cookie creations or hear if these bring back sweet memories of family baking. Save this recipe for those special moments when you need a little chocolate + marshmallow magic. Happy baking!
