If you have a soft spot for cookies that are thick, fudgy, and bursting with gooey marshmallows and crunchy nuts, then the Ultimate Levain Rocky Road Cookies Recipe is about to become your new obsession. These large, bakery-style cookies bring together the perfect balance of rich cocoa, melty semi-sweet chocolate chips, toasted cashews, and pillowy mini marshmallows—all baked to golden, luscious perfection. It’s not just a cookie; it’s a delightful experience in every bite, made exactly as you’d hope for but have never quite nailed until now.
Ingredients You’ll Need
The beauty of the Ultimate Levain Rocky Road Cookies Recipe is how straightforward the ingredient list is, yet how each element plays a crucial role in delivering layers of flavor and texture. Gather these essential staples that bring a perfect blend of sweetness, richness, and crunch to your cookies.
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes: Cold butter helps keep the dough thick and chunky for those famously hefty Levain-sized cookies.
- 3/4 cup packed light brown sugar: Adds deep molasses undertones and helps create a soft, chewy texture.
- 1/2 cup granulated sugar: Balances sweetness with a slight crisp finish on the cookie edges.
- 2 large eggs, cold: Provides moisture and structure while maintaining that rustic cookie look.
- 1 cup cake flour: Softens the crumb and keeps cookies tender.
- 3/4 cup all-purpose flour: Gives body and chewiness for a perfect bite.
- 1/2 cup unsweetened cocoa powder (high-quality, like Dutch-processed): Delivers luscious chocolate depth without overpowering other flavors.
- 1 tsp cornstarch: Adds tenderness and a slight lift to the dough.
- 1 tsp baking soda: Helps the cookies rise just enough to remain dense but fluffy.
- 1/2 tsp salt: Enhances all the sweet and savory notes perfectly.
- 1 1/2 cups semi-sweet chocolate chips: Melts to pockets of rich chocolate goodness throughout.
- 1 cup mini marshmallows: Bring that iconic rocky road gooey melt and softness.
- 3/4 cup roasted cashews, roughly chopped (or almonds): Adds a satisfying crunch and nutty flavor that contrasts perfectly with the soft marshmallows.
How to Make Ultimate Levain Rocky Road Cookies Recipe
Step 1: Preparing to Bake
Start by preheating your oven to a steamy 410°F (210°C). This high temperature is crucial to creating that crisp edge while keeping the center wonderfully soft. Line a baking sheet with parchment paper, ensuring a smooth surface so the cookies bake evenly without sticking.
Step 2: Creaming the Butter and Sugars
In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cold butter cubes with the brown and granulated sugars on medium speed for about 4 minutes. You want a creamy, slightly fluffy texture here—this step is the secret to ensuring your cookies hold their tall, thick shape and don’t spread too thin during baking.
Step 3: Adding the Eggs
Add the eggs one at a time, mixing just until they are incorporated—about 30 seconds in total. Keeping the eggs cold helps the dough stay firm and easy to handle, which is key to getting those bakery-style heft and rustic appeal.
Step 4: Mixing Dry Ingredients
Whisk together the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl. Slowly add this dry mixture to the wet ingredients on low speed, stirring just until everything comes together. Overmixing will toughen the cookies, and we want tender yet substantial bites!
Step 5: Folding in the Rocky Road Goodies
Now for the fun part. Use a spatula to gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews. Be careful with the marshmallows—if they stick out at the edges, tuck them in a little to prevent them from melting too much and oozing out.
Step 6: Shaping the Cookies
Scoop about 6-ounce portions of dough—roughly 3/4 cup each—and shape them into tall, rustic balls. Don’t flatten! Place only 4 cookies per baking sheet with plenty of room between, so they have space to spread slightly but still stay thick.
Step 7: Baking to Perfection
Bake the cookies for 9 to 11 minutes, until the edges are set but the centers remain slightly underbaked and soft. When you remove them from the oven, gently push any overly spread edges back toward the center with a spatula to keep those classic rounded tops. Let them cool right on the baking sheet for 15 minutes before transferring to a wire rack.
How to Serve Ultimate Levain Rocky Road Cookies Recipe
Garnishes
A dusting of powdered sugar or a drizzle of melted chocolate over these cookies makes a stunning finishing touch. Sprinkling a few extra chopped nuts or mini marshmallows on top before serving adds an inviting look and an extra crunch.
Side Dishes
Pair these indulgent cookies with a cold glass of milk, a mug of hot coffee, or a scoop of vanilla ice cream for a dreamy dessert experience. Their rich and chewy texture contrasts beautifully against creamy and refreshing sides.
Creative Ways to Present
Serve the cookies stack-style on a rustic wooden board for a homemade vibe, or individually wrapped with a cute ribbon as delightful gifts. For parties, arrange them on a tiered tray alongside other rocky road-inspired treats to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, retaining that perfect chewy texture you love.
Freezing
You can freeze unbaked cookie dough balls by placing them on a tray until firm, then transferring to a zip-top bag. Bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies also freeze beautifully—wrap each cookie individually and store in a freezer-safe container.
Reheating
Warm leftover or frozen cookies in a 300°F oven for about 5 minutes or microwave for 15-20 seconds. This revives the melty chocolate and soft marshmallows, making them taste freshly baked all over again.
FAQs
What makes this the Ultimate Levain Rocky Road Cookies Recipe?
It’s the careful balance of ingredient textures and temperatures, from cold butter to the mix of tender cake flour and rich cocoa, plus the signature mix-ins of marshmallows and nuts, that make these cookies stand out from any other recipe out there.
Can I substitute different nuts for the cashews?
Absolutely! Almonds, pecans, or walnuts all add their own wonderful crunch and flavor. Just be sure to toast and roughly chop them for the best texture.
Why is cold butter important in this recipe?
Cold butter slows down spreading while baking, helping the cookies maintain their thick, tall shape—signature to the Levain style. It also contributes to the tender crumb inside.
Can I make these cookies gluten-free?
You can try substituting the flours with a gluten-free blend, but results may vary. The key to texture lies in the cake and all-purpose flour combination, so look for blends designed for baking cookies.
How do I prevent marshmallows from melting out of the cookies?
When folding in the marshmallows, tuck any that stick out beneath the dough surface to keep them intact while baking. This helps maintain those gooey pockets without excessive melting on the cookie edges.
Final Thoughts
I can’t recommend the Ultimate Levain Rocky Road Cookies Recipe enough if you want to impress yourself and anyone lucky enough to taste them. These cookies bring together such a heavenly blend of texture and flavors, from their thick, fudgy base to the nutty crunch and marshmallow softness. Once you try this recipe, it will quickly become a favorite to bake, share, and savor again and again.
Print
Ultimate Levain Rocky Road Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ultimate Levain Rocky Road Cookies combine a rich, fudgy cocoa base with gooey mini marshmallows, crunchy roasted cashews, and semi-sweet chocolate chips for a decadent, thick, and chewy treat. Inspired by the famous Levain cookie style, they are large and tall with a perfect balance of textures and flavors that make every bite irresistible.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, cold
Dry Ingredients
- 1 cup cake flour
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (high-quality, like Dutch-processed)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup roasted cashews, roughly chopped (or almonds)
Instructions
- Preheat & Prepare: Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, beat the cold butter cubes with the brown sugar and granulated sugar on medium speed for about 4 minutes. This step incorporates air to create a creamy and slightly fluffy base that helps the cookies keep their thick shape during baking.
- Add Eggs: Add the cold eggs one at a time, mixing just until incorporated after each egg, approximately 30 seconds total to avoid overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing only until just combined to maintain a tender cookie texture.
- Fold in Add-Ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and roasted cashews with a spatula. Carefully tuck in any marshmallows that stick out on the edges to minimize excessive melting.
- Shape Dough: Scoop the dough into 6-ounce portions (about 3/4 cup each) and form tall, rough balls without flattening them. Place 4 cookies on the prepared baking sheet well spaced apart as they will spread slightly during baking.
- Bake: Bake the cookies for 9 to 11 minutes until the edges are set but the centers remain slightly underdone for a soft, gooey center.
- Shape & Cool: Remove from the oven and use a spatula to gently push any spread edges back toward the center of each cookie to create a rounder, more uniform shape. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes
- Using cold butter and eggs is crucial to achieve the thick, chunky texture typical of Levain-style cookies.
- Do not overmix the dough; this keeps the cookies tender and prevents them from becoming dense.
- If mini marshmallows stick out on the surface, gently tuck them into the dough before baking to prevent them from burning or melting excessively.
- Portion cookies generously (6 oz each) to create large, bakery-style cookies.
- Allow cookies to cool on the baking sheet to finish setting and maintain their structure before moving them to a wire rack.
