Name: Levain Bakery Rocky Road Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 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)

Jump to Recipe

If you have ever dreamed of biting into a cookie that’s decadently rich, offering a perfect harmony of chocolate, nuts, and gooey marshmallows, you absolutely must try these Levain Bakery Rocky Road Cookies. This recipe captures the magic of the iconic Levain Bakery style, boasting thick, chunky cookies packed with chewy brown sugar goodness and a rocky road twist that will have you swooning with every bite. Whether you’re craving a comforting treat or looking to impress your friends with a bakery-worthy delight, these cookies bring together luscious cocoa, crunchy cashews, and soft marshmallows for an unforgettable homemade indulgence.

Levain Bakery Rocky Road Cookies Recipe - Recipe Image

Ingredients You’ll Need

The secret to spectacular Levain Bakery Rocky Road Cookies lies in the simplicity and quality of its ingredients. Each component plays a crucial role—from the cold butter that creates that tender, slightly crisp texture, to the combination of cake flour and all-purpose flour that lends structure without toughening the cookies. And the mix-in trio of chocolate chips, marshmallows, and cashews brings amazing flavor and delightful contrasts in every bite.

Cold Butter (1 cup, cubed): Use cold butter to help achieve thick, bakery-style cookies with a tender interior and crisp edges.
Brown Sugar (1 cup): The moisture and molasses in brown sugar add chewiness and depth of flavor.
Sugar (1/2 cup): Balances sweetness with a subtle crunch when caramelized during baking.
Large Eggs (2): Essential for binding ingredients and creating a soft, fluffy crumb.
Vanilla Extract (1 tsp): Enhances the chocolate and nutty notes with warm, fragrant undertones.
Unsweetened Cocoa Powder (1/2 cup): Provides rich chocolate flavor without overpowering the other mix-ins.
Cake Flour (1 cup): Lightens the dough for that perfect delicate bite while still sturdy.
All-Purpose Flour (1 1/2 cups): Adds necessary structure to hold chunky ingredients together.
Cornstarch (1 tsp): Keeps cookies soft and tender by preventing gluten from overdeveloping.
Baking Soda (3/4 tsp): Leavens and promotes lightness without making the cookies too cakey.
Salt (1/2 tsp): Balances sweetness and boosts flavor complexity.
Semi-Sweet Chocolate Chips (1 3/4 cups): Gorgeous melty pockets of chocolate that melt beautifully into the dough.
Mini Marshmallows (2 cups): Create that signature gooey, sticky charm classic to rocky road treats.
Cashews (3/4 cup, roughly chopped): Add a satisfying crunch and nutty richness.

How to Make Levain Bakery Rocky Road Cookies

Step 1: Prepare and Cream the Base

Start by preheating your oven to a scorching 410 degrees to mimic the famous Levain Bakery high-heat approach. In a large mixing bowl, beat together the cold butter, brown sugar, and sugar for at least 4 minutes until the mixture is light, creamy, and fluffy—this step is key as it incorporates air that will give your cookies lift and texture.

Step 2: Incorporate Eggs and Flavor

Next, add the eggs and vanilla extract, beating the mixture for an additional minute. This combination adds richness and moisture, while the vanilla amplifies the overall flavor with its sweet, aromatic profile.

Step 3: Fold in Dry Ingredients and Mix-Ins

Now, sift together the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gently fold these into your wet mixture to keep the dough tender. Finally, stir in the chocolate chips, mini marshmallows, and cashews. These mix-ins are the heart and soul of the Levain Bakery Rocky Road Cookies—the gooey, crunchy, melty marvels you’ll be so excited to bite into.

Step 4: Shape the Cookies

Using approximately 5 to 6 ounces of dough per cookie, roll them into generous balls and space them out on a parchment-lined baking sheet. For an extra special touch, press a few chocolate chips and marshmallows onto the tops of the cookie dough rounds. This gives your cookies that irresistible, rustic bakery look and ensures some of the gooey goodness is showcased right on top.

Step 5: Bake and Perfect the Shape

Bake the cookies for 9 to 11 minutes. While hot, be mindful that marshmallows around the edges may melt too much. Use a small spatula to gently press the edges inward toward the center—this helps shape your Levain Bakery Rocky Road Cookies as they cool, preserving their chunky, indulgent form.

Step 6: Cool Before Enjoying

Once out of the oven, allow your cookies to rest for at least 15 minutes so they can set up nicely. This cooling period is crucial: it lets the chocolate and marshmallows firm just enough to prevent the cookies from falling apart and ensures every bite has a perfect balance of gooey and chewy.

How to Serve Levain Bakery Rocky Road Cookies

Garnishes

For a beautiful presentation that enhances the already stunning Levain Bakery Rocky Road Cookies, consider topping them with a sprinkling of flaky sea salt or a drizzle of melted dark chocolate. These simple garnishes add a subtle contrast that elevates each bite.

Side Dishes

These rich cookies pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a hot cup of coffee or espresso. The creamy or bitter notes from these beverages balance the sweetness and intensify the overall experience of the cookies.

Creative Ways to Present

Try serving your Levain Bakery Rocky Road Cookies stacked on a rustic wooden board for a casual gathering or wrapped individually in parchment paper tied with twine as a charming homemade gift. You can also sandwich marshmallow fluff between two cookies to create a heavenly Rocky Road cookie sandwich.

Make Ahead and Storage

Storing Leftovers

Store your leftover Levain Bakery Rocky Road Cookies in an airtight container at room temperature for up to four days. Keeping them sealed preserves the moisture and prevents the marshmallows from drying out, allowing you to savor that fresh-baked texture even later.

Freezing

You can freeze the cookies either baked or unbaked. To freeze after baking, let the cookies cool completely, then place them in a single layer on a baking sheet to freeze before transferring to a freezer bag. For dough, scoop into balls, freeze solid, and then store in an airtight container. Cookies or dough freeze well for up to three months.

Reheating

To revive that fresh-baked warmth, simply microwave the frozen or refrigerated cookies for about 15 seconds or warm them briefly in a 300-degree oven. This brings back that irresistible gooey texture, especially in the marshmallow and chocolate pockets.

FAQs

What makes Levain Bakery Rocky Road Cookies different from regular cookies?

The combination of thick, hefty dough with a blend of cake and all-purpose flour creates a unique texture, while the generous amounts of chocolate chips, marshmallows, and cashews make them decadently rich and chunky—true to the Levain Bakery style.

Can I substitute the cashews with other nuts?

Absolutely! Pecans, walnuts, or almonds all work beautifully to add crunch and nutty flavor. Just be sure to roughly chop them for the best texture contrast.

Why is the oven temperature so high at 410 degrees?

The high temperature helps create a crispy exterior while keeping the center thick and gooey, which is a hallmark of Levain Bakery Rocky Road Cookies. It mimics the bakery’s technique to produce that perfect contrast in texture.

How do I prevent marshmallows from melting too much on the edges?

After baking, use a small spatula to gently press the edges of the cookie dough inward toward the center while still warm. This technique shapes the cookie perfectly and controls the marshmallow melting.

Can these cookies be made vegan or gluten-free?

Adapting this recipe for vegan or gluten-free diets would require replacing butter, eggs, and flour with appropriate alternatives. While possible, expect some variation in texture and flavor compared to the original Levain Bakery Rocky Road Cookies.

Final Thoughts

These Levain Bakery Rocky Road Cookies truly are a labor of love that pays off with every bite. Their chewy centers, melty chocolate, sweet marshmallows, and nutty crunch create a cookie experience that’s hard to beat. I can’t wait for you to try making these at home—they’re perfect for sharing or treating yourself to a little slice of bakery magic any day of the week.

Levain Bakery Rocky Road Cookies Recipe

★★★★★

4.8 from 6 reviews

Author: Julian
Total Time: 40 minutes
Yield: 10 large cookies 1x
Diet: Vegetarian

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Description

Levain Bakery Rocky Road Cookies are rich, chunky chocolate cookies loaded with semi-sweet chocolate chips, mini marshmallows, and chopped cashews. These indulgent cookies blend a fudgy cocoa base with a chewy, nutty rocky road twist, perfect for satisfying your sweet tooth with a gourmet homemade touch.

Instructions

Preheat Oven and Cream Butter and Sugars: Preheat your oven to 410 degrees Fahrenheit. In a large mixing bowl, cream together the cold butter cubes, brown sugar, and granulated sugar thoroughly for at least 4 minutes until the mixture is light and creamy.
Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the creamed mixture, mixing for an additional 1 minute to combine well.
Incorporate Dry Ingredients and Add-ins: Gently fold in the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until just blended. Then fold in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews carefully to distribute evenly without overmixing.
Form Cookie Dough Balls: Roll the dough into large balls weighing about 5 to 6 ounces each. Arrange these balls on a baking sheet lined with parchment paper, preferably using a light-colored baking sheet for even baking.
Decorate Cookies: For a gourmet appearance, press a few extra chocolate chips and mini marshmallows on top of each cookie dough ball, lightly pressing them into the surface.
Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes. When removing from the oven, use a small brownie spatula to gently press the softened edges of the cookie dough towards the center. This prevents marshmallows from melting over the edges and helps shape the cookie as it cools.
Cool and Set: Allow the cookies to rest on the baking sheet for 15 minutes after baking. This allows them to set and develop their chewy, fudgy texture before transferring to a wire rack or serving.

Notes

Use cold butter cut into cubes to achieve the right creamy texture when creaming with sugars.
The cake flour helps create a tender crumb; if unavailable, sift all-purpose flour to mimic its effect.
Pressing the edges of the cookie dough after baking is key to maintaining their distinct rocky road shape.
Use a light-colored baking sheet to prevent over-browning.
Letting cookies rest ensures they set perfectly and are easier to handle.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American