Levain Bakery-Style Rocky Road Cookies

There’s something magical about biting into a warm, gooey cookie packed with chocolate, nuts, and marshmallows. If you’ve ever had the chance to visit Levain Bakery in New York City, you know just how incredible their cookies are—thick, rich, and packed with decadent flavors. These Rocky Road Cookies bring that same bakery-quality goodness right to your kitchen.

Rocky road is a flavor that brings back so many nostalgic memories. It’s the ultimate combination of chocolate, marshmallows, and nuts, originally made popular in ice cream but just as irresistible in cookies. With their thick, fudgy centers, slightly crisp edges, and melty pockets of chocolate and marshmallow, these cookies are a dream come true for any chocolate lover.

Whether you’re baking them for a special occasion, a cozy weekend treat, or just because you deserve a little chocolate indulgence (because, let’s be real—you do), these cookies will not disappoint.

Why You’ll Love This Recipe

• Bakery-Style Perfection – These cookies are thick, rich, and loaded with texture, just like the famous Levain Bakery cookies.
• Chocolate Lover’s Dream – With cocoa powder, chocolate chips, and a soft, fudgy center, these cookies are pure chocolate bliss.
• Melty Marshmallow Goodness – The marshmallows create gooey, irresistible pockets of sweetness in every bite.
• Easy to Make – No complicated steps—just mix, scoop, and bake!
• Perfect for Sharing – These giant cookies are meant to be enjoyed with friends and family (or all by yourself—we won’t judge).

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• ½ cup unsweetened cocoa powder
• 2 ½ cups all-purpose flour
• 1 teaspoon cornstarch
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet or dark chocolate chips
• 1 cup chopped walnuts or almonds
• 1 cup mini marshmallows

How to Make Levain Bakery-Style Rocky Road Cookies

Step 1: Prep Your Ingredients

Since this recipe uses cold butter (one of the secrets to Levain-style cookies), start by cutting the butter into small cubes. This helps it mix evenly into the dough. Also, line a baking sheet with parchment paper so you’re ready to go once the dough is mixed.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the cold butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is crucial—it helps create that signature thick, chewy texture. If using a stand mixer, mix for about 3–4 minutes until the sugar is well incorporated into the butter.

Step 3: Add the Eggs

Crack in the eggs one at a time, mixing just until combined. You don’t want to overmix here—just enough so everything is incorporated.

Step 4: Mix in the Dry Ingredients

In a separate bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed until a thick dough forms. The dough will be quite dense, but that’s exactly what we want!

Step 5: Fold in the Good Stuff

Gently stir in the chocolate chips, chopped nuts, and mini marshmallows. Try to distribute them evenly so that every bite is filled with melty chocolate and gooey marshmallow goodness.

Step 6: Shape and Chill the Dough

Scoop out large portions of dough (about ¼ cup each) and form them into rough balls. These cookies are meant to be BIG, just like Levain Bakery’s. Place them on the prepared baking sheet, leaving space between them.

For best results, chill the dough in the refrigerator for about 30 minutes. This helps the cookies hold their thick shape while baking.

Step 7: Bake Until Perfection

Preheat your oven to 375°F (190°C). Bake the cookies for 9–11 minutes, or until the edges are set but the centers still look slightly underbaked. The marshmallows will melt and create delicious gooey pockets in the cookies.

Step 8: Let Them Cool (If You Can Wait!)

Remove the cookies from the oven and let them sit on the baking sheet for about 10 minutes before transferring them to a wire rack. They’ll continue to set as they cool. But let’s be honest—you’ll probably want to dig in while they’re still warm and gooey!

Helpful Tips for Perfect Rocky Road Cookies

• Use Cold Butter – This helps create a thicker cookie with a rich, buttery texture.
• Don’t Overmix the Dough – Once you add the dry ingredients, mix just until combined to keep the cookies soft and tender.
• Chill the Dough – This prevents the cookies from spreading too much and keeps them nice and thick.
• Adjust Baking Time for Your Oven – Every oven is different! Keep an eye on the cookies and pull them out when the edges are set but the center is still soft.

Recipe Details

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 12 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Marshmallow Tip: Mini marshmallows can sometimes melt too much in the oven. To keep them more intact, freeze them for 10–15 minutes before mixing them into the dough.
• Nut-Free Option: If you prefer a nut-free version, simply leave out the walnuts or almonds. The cookies will still be rich and delicious!
• Chocolate Options: You can mix in a combination of semi-sweet, dark, or even white chocolate chips for extra layers of flavor.
• Extra Thick Cookies: For even thicker cookies, chill the dough for at least 1 hour before baking.
• Baking Sheet Tip: If using multiple baking sheets, make sure they are completely cool before placing the next batch of cookies on them. A hot baking sheet can cause the cookies to spread too much.
• Serving Idea: These cookies taste amazing fresh out of the oven, but they’re also great when crumbled over ice cream for a rocky road-inspired dessert!

Storage Instructions

Storing at Room Temperature

Store cookies in an airtight container at room temperature for up to 3 days. If they start to harden, pop them in the microwave for 10–15 seconds to make them soft and gooey again.

Freezing the Dough

These cookies freeze beautifully! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a zip-top bag and store for up to 3 months. When ready to bake, place them straight onto a baking sheet and add 1–2 extra minutes to the baking time.

Freezing Baked Cookies

If you have leftovers (which is rare!), store the baked cookies in a freezer-safe bag for up to 2 months. Warm them up in the oven at 300°F (150°C) for 5–7 minutes before serving.

Frequently Asked Questions

Can I use milk chocolate instead of semi-sweet?
Absolutely! If you prefer a sweeter cookie, milk chocolate chips will work just fine.

What’s the best way to get gooey marshmallows in every bite?
Try pressing a few extra marshmallows into the tops of the cookies before baking for an extra gooey effect.

Can I use a different type of nut?
Of course! Walnuts and almonds are classic, but pecans or even hazelnuts would be delicious.

Related Recipes

If you loved these Rocky Road Cookies, try these next:

• Cheesecake-Stuffed Chocolate Chip Cookies
• Salted Caramel Dark Chocolate Cookies
• Strawberry Cheesecake Cookies
• Strawberry Cheesecake Stuffed Cookies

Conclusion

These Levain Bakery-Style Rocky Road Cookies are everything you love in a bakery cookie—thick, soft, gooey, and packed with chocolatey goodness. Whether you’re making them for a special occasion or just to treat yourself, they’re guaranteed to be a hit. Enjoy them warm, with a glass of milk, and let each bite take you straight to cookie heaven!

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