Description

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 It’s the ultimate combination of chocolate, marshmallows, and nuts, originally made popular in ice cream but just as irresistible in cookies.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.

Ingredients

Scale

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

Instructions

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!

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!