The smell of warm chocolate and toasted marshmallows fills my kitchen every time I pull a batch from the oven. These Levain Bakery Rocky Road Cookies bring that famous New York bakery magic right to your home kitchen. They’re thick, gooey, and packed with everything that makes rocky road irresistible.
Think fudgy brownies meet chunky cookies in the most wonderful way. Dark chocolate chunks, mini marshmallows, and chopped walnuts get folded into a rich dough that stays soft in the center. They’re hefty like the originals but use simple pantry ingredients. No fancy equipment needed, just your hands and a good mixing bowl.
Started recreating bakery favorites back in 2009 when my granddaughters couldn’t stop talking about those giant cookies from their New York trip. Took me four tries to get the texture just right – the secret is slightly underbaking them so they stay chewy. Now they ask for “Grandma Julia’s cookies” instead of the bakery ones.
PrintLevain Bakery Rocky Road Cookies Easy and Delicious
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Standard
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
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
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 These Rocky Road Cookies Will Steal Your Heart
There’s something magical about biting into a cookie that’s crispy on the edges but stays wonderfully gooey in the center. These Levain Bakery Rocky Road Cookies capture that perfect balance with their thick, bakery-style texture that reminds me of the cookies I used to make for special Sunday gatherings.
- The combination of semi-sweet chocolate chips, mini marshmallows, and cashews creates layers of flavor and texture in every bite.
- They’re substantial cookies each one feels like a warm hug wrapped in chocolate.
- The high oven temperature creates that signature crispy exterior while keeping the inside soft and chewy.
Essential Ingredients That Make the Magic
The beauty of these cookies lies in how simple pantry staples transform into something extraordinary. Cold butter is key here; it creates those lovely pockets of richness that make each bite melt in your mouth.
The secret to their perfect texture lies in the flour combination. Using both cake flour and all-purpose flour gives you that tender crumb that’s neither too dense nor too delicate. Pro Tip: If you don’t have cake flour on hand, all-purpose flour works just fine, though the texture will be slightly less tender.
| Key Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Cold Butter (cubed) | Creates flaky, tender texture | Room temp butter (mix less) |
| Cake Flour + AP Flour | Perfect chewy-tender balance | All AP flour works fine |
| Cashews | Buttery crunch contrast | Walnuts or pecans |
| Mini Marshmallows | Gooey pockets of sweetness | Regular marshmallows, chopped |
The Step-by-Step Dance
Making these cookies feels like a gentle rhythm in the kitchen. Start by creaming that cold butter with both sugars for a full four minutes this is where patience pays off with the fluffiest texture.
- The high oven temperature of 410 degrees might seem scary, but it’s what creates that bakery-style crust.
- Rolling the dough into hefty 5-6 ounce balls gives you those impressive, generous cookies.
- Pressing extra chocolate chips and marshmallows on top before baking makes them look professionally made.
Important note: When the cookies come out, use a small spatula to gently press any melted marshmallows back toward the center. This little trick keeps your cookies looking picture-perfect as they cool.
Troubleshooting Your Cookie Success
Even the most experienced bakers sometimes need a gentle nudge in the right direction. If your cookies spread too much, your butter might have been too warm, or your oven temperature could be running low.
The marshmallows can be tricky little things they love to melt and sometimes try to escape the edges of your cookies. That’s perfectly normal! Just use that spatula trick I mentioned, and they’ll settle right back where they belong.
- Cookies too crispy? Reduce baking time by 1-2 minutes next batch.
- Not spreading enough? Let dough come to room temperature for 10 minutes.
- Marshmallows browning too fast? Place cookies on lower oven rack.
Storage and Serving Wisdom
These cookies are best enjoyed slightly warm, when the chocolate chips are still a bit melty and the marshmallows have that perfect chewiness. I love serving them alongside a cup of strong coffee the bitter notes balance beautifully with all that sweet chocolate goodness.
For storage, keep them in an airtight container at room temperature for up to a week. If you want to recreate that fresh-from-the-oven warmth, just pop one in the microwave for 10-15 seconds.
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temperature (airtight) | 5-7 days | Daily snacking |
| Refrigerator | 2 weeks | Firmer texture preference |
| Freezer (wrapped) | 3 months | Make-ahead treats |
| Cookie dough (frozen balls) | 2 months | Fresh-baked anytime |
Expert Says
The unique texture of LEVAIN BAKERY ROCKY ROAD COOKIES comes from balancing rich chocolate with nuts and marshmallows. The key is properly chilling the dough to prevent excessive spreading, ensuring a thick, chewy center while the exterior crispsa perfect application of temperature control in baking.
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Perfecting Levain Bakery Rocky Road Cookies at Home
It took many afternoons and a few burnt bottoms before I finally captured the magic of Levain Bakery Rocky Road Cookies. Each attempt was a lesson in balancing gooey chocolate and toasted nuts, but today I’m sharing the recipe that truly reflects the cozy, rich bite my family fell in love with over years of testing.
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.
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.
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.
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.
A Sweet Ending to Your Cookie Adventure
These Levain Bakery Rocky Road Cookies bake up in just 12 minutes, filling your kitchen with the most heavenly chocolate-marshmallow aroma. You’ll love how they turn out crispy edges giving way to that perfectly gooey center, just like the memories I treasure from my own cookie-making days. Each bite brings pure comfort wrapped in chocolate.
Try swapping cashews for toasted almonds, or add a pinch of sea salt on top before baking a little trick I learned makes the chocolate sing even sweeter. Store them in a tin with parchment between layers, and pop one in the microwave for ten seconds when you need that fresh-baked warmth again.
I’d love to see how your cookies turned out! Share a photo and tell me do these remind you of any special treats from your childhood? These cookies are meant to be shared, so tuck the recipe away for your next family gathering or surprise a neighbor with a warm batch straight from your heart.
