These Levain Bakery Rocky Road Cookies are a thick, soft, and chewy chocolate-lover’s dream. Inspired by the famous Levain Bakery, these cookies are packed with rich chocolate, gooey marshmallows, crunchy cashews, and melty chocolate chips. Perfect for special occasions or a weekend baking treat, this copycat recipe brings the bakery experience right to your home!
Why You’ll Love This Recipe
- Thick & chewy – Just like the famous Levain Bakery cookies.
- Decadently chocolatey – A rich chocolate base with extra chocolate chips.
- Perfect texture – A crispy edge with a soft, gooey center.
- Fun mix-ins – Marshmallows for gooeyness and cashews for crunch.
- Great for sharing – These jumbo cookies are bakery-style and indulgent!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup cold butter, cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup cake flour * (see note below for substitution)
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- ¾ cup cashews, roughly chopped
Cake Flour Substitute: If you don’t have cake flour, replace 1 cup of all-purpose flour with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.
Directions
1. Prepare the Cookie Dough
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a stand mixer, beat cold butter, brown sugar, and sugar on medium speed until creamy, about 3-4 minutes.
- Add eggs and vanilla extract, mixing until well combined.
2. Mix the Dry Ingredients
- In a separate bowl, whisk together cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
3. Fold in the Mix-Ins
- Stir in semi-sweet chocolate chips, mini marshmallows, and chopped cashews until evenly distributed.
4. Shape & Bake
- Scoop large portions of dough (about ½ cup each) and place them on the baking sheet, leaving space between them.
- Bake for 9-11 minutes, or until the edges are set but the center remains slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Servings and Timing
- Servings: 8 jumbo cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Nut-free version – Swap cashews for extra chocolate chips or omit them entirely.
- White chocolate twist – Use white chocolate chips instead of semi-sweet for extra sweetness.
- Extra gooey marshmallows – Add a few more marshmallows on top before baking.
- Crunchier option – Substitute some of the cashews with chopped almonds or walnuts.
- Salted caramel – Drizzle caramel over the cookies after baking for a rich twist.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 1 week in an airtight container.
- Freezer: Freeze unbaked cookie dough balls for up to 2 months. Bake from frozen, adding an extra 2-3 minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a freshly baked feel.
FAQs
1. Why use cold butter in this recipe?
Cold butter helps create thicker cookies that don’t spread too much while baking.
2. Can I use milk chocolate chips instead of semi-sweet?
Yes! However, semi-sweet chocolate balances the sweetness better.
3. How do I keep the marshmallows from melting too much?
Try freezing the marshmallows for 10 minutes before mixing them into the dough.
4. Can I use different nuts?
Absolutely! Walnuts, pecans, or almonds make great substitutes for cashews.
5. Can I make these cookies smaller?
Yes! Use ¼ cup of dough per cookie and bake for 7-9 minutes.
6. What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 3 days.
7. Can I make this dough ahead of time?
Yes! Store the dough in the fridge for up to 48 hours before baking.
8. How do I prevent my cookies from spreading too much?
Ensure your butter is cold and don’t overmix the dough. Chilling the dough before baking also helps.
9. Can I use a hand mixer instead of a stand mixer?
Yes, but it will take longer to cream the cold butter properly.
10. What makes Levain Bakery cookies so special?
Their signature thick, gooey texture and rich flavors set them apart—this recipe recreates that experience at home!
Conclusion
These Levain Bakery Rocky Road Cookies are the ultimate indulgence for chocolate lovers. With a fudgy center, gooey marshmallows, and crunchy cashews, they deliver bakery-style perfection in every bite. Make a batch today and experience the magic of Levain Bakery at home!
Print
Levain-Style Rocky Road Cookies
- Total Time: 35 minutes
- Yield: 8 large cookies 1x
- Diet: Vegetarian
Description
These Levain Bakery Rocky Road Cookies are the ultimate thick, rich, and chewy chocolate cookies, loaded with semi-sweet chocolate chips, gooey mini marshmallows, and crunchy cashews. Inspired by the famous Levain Bakery, this copycat recipe creates bakery-style, fudgy cookies that are soft in the center and crisp on the edges.
Ingredients
- 1 cup cold butter, cut into cubes
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup cake flour*
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 3/4 cup cashews, roughly chopped
Instructions
- Prepare the Dough:
- Preheat oven to 410°F (210°C).
- In a stand mixer, cream cold butter, brown sugar, and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Mix-Ins:
- Stir in chocolate chips and cashews.
- Gently fold in mini marshmallows, being careful not to overmix.
- Shape & Bake:
- Divide the dough into 8 large cookie balls (each about 5 oz).
- Place on a parchment-lined baking sheet, leaving space between each.
- Bake for 9-11 minutes, until the edges are set but the center remains soft.
- Let cool for 4 minutes before transferring to a wire rack.
- Enjoy!
Notes
- For Extra Fudginess: Use dark chocolate chips or add chopped chocolate chunks.
- Nut-Free Option: Replace cashews with pecans, almonds, or omit them entirely.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Chilling Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
