Levain Bakery Rocky Road Cookies are the ultimate bakery-style cookies—massive, crinkly domes with fudgy-soft centers, melty chocolate, gooey marshmallow pockets, and buttery, crunchy nuts—so if you’ve been craving Levain Bakery Rocky Road Cookies at home, this recipe gives you the big height, bold chocolate flavor, and signature texture without fuss.
Why You’ll Love These Levain Bakery Rocky Road Cookies
- Bakery-thick with gooey centers: Cold butter + high oven temp = tall cookies with molten middles.
- Bold chocolate energy: Cocoa in the dough plus rich chocolate pieces for double depth.
- Rocky road magic: Gooey marshmallows and crunchy nuts in every bite.
- Surprisingly simple method: No stand mixer required (though it helps); quick chill or none at all.
- Freezer-friendly dough balls: Bake one now, save the rest for fresh-cookie emergencies.
- Customizable sweetness & texture: Choose darker chocolate, swap nuts, or adjust marshmallow pockets.
What Is Levain Bakery Rocky Road Cookies?
These are giant, New York–style cookies riffing on the famous Levain formula: high flour to butter ratio, a blend of cake flour and all-purpose for tenderness plus structure, and a relatively short, hot bake that sets the outside while keeping the interior soft and thick. The rocky road twist folds in semi-sweet chocolate, mini marshmallows, and nuts, so you get crisp edges, melty chocolate pools, chewy-fudgy centers, and pops of gooey-sweet marshmallow. The key moves are cold butter creaming (for thickness), oversized scoops (for dramatic height), and 410°F oven heat (for quick set).
Levain Bakery Rocky Road Cookies
Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder sifted
- 1.5 cups cake flour
- 1.5 cups all‑purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 0.75 tsp fine salt
Wet Ingredients
- 1 cup unsalted butter cold, cut into ½‑inch cubes
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs cold
- 2 tsp vanilla extract
Rocky Road Mix‑Ins
- 1.5 cups semi‑sweet chocolate chips or chopped chocolate
- 1.5 cups mini marshmallows
- 1 cup cashews roughly chopped (or almonds/peanuts)
Finishing
- extra chocolate and mini marshmallows for dotting tops
Instructions
- Step 1 — Preheat & Prep: Heat the oven to 410°F (210°C). Line baking sheets with parchment paper and have a wire rack ready.
- Step 2 — Whisk Dry: In a bowl, whisk together cocoa powder, cake flour, all‑purpose flour, cornstarch, baking soda, and salt until uniform. Set aside.
- Step 3 — Cream Cold Butter & Sugars: In a stand mixer with paddle (or a large bowl with a hand mixer), beat cold cubed butter with granulated and brown sugars on medium‑high for 3–4 minutes until slightly lighter and textured with tiny butter flecks.
- Step 4 — Add Eggs & Vanilla: Beat in the eggs one at a time, then add vanilla until just combined. Avoid overmixing.
- Step 5 — Add Dry to Wet: Add the dry mixture in two additions on low speed, mixing until the last dry streaks disappear. The dough will be thick.
- Step 6 — Fold in Mix‑Ins: Fold in chocolate, mini marshmallows, and cashews by hand until evenly distributed. Reserve a small handful of chocolate and marshmallows to dot on top.
- Step 7 — Portion Giant Mounds: Scoop 5–6 oz (140–170 g) mounds (about a heaping ½ cup) onto prepared sheets, leaving space for airflow. Dot each mound with reserved chocolate and marshmallows.
- Step 8 — Bake Hot & Fast: Bake at 410°F (210°C) for about 9–11 minutes. Edges should look set and slightly firm; centers remain soft and puffy. Rotate pans halfway for even color.
- Step 9 — Cool & Set: Cool on the sheet for 10–15 minutes so centers firm to a fudgy texture, then transfer to a wire rack—or enjoy warm.
Notes
Ingredients for Levain Bakery Rocky Road Cookies
Dry Ingredients
- 1 cup (80 g) unsweetened cocoa powder, sifted
- 1½ cups (190 g) cake flour
- 1½ cups (190 g) all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ¾ tsp fine sea salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, cold and cut into ½-inch cubes
- 1 cup (200 g) granulated sugar
- 1 cup (210 g) light brown sugar, packed
- 2 large eggs, cold
- 2 tsp vanilla extract
Mix-Ins (Rocky Road)
- 1½ cups (255–285 g) semi-sweet chocolate chips or chopped chocolate
- 1½ cups (75 g) mini marshmallows
- 1 cup (120 g) cashews, roughly chopped (or almonds/peanuts; see swaps)
Finishing
- Extra chocolate chips and mini marshmallows for dotting tops
Ingredient Notes
- Cake flour + AP flour: Cake flour lowers protein, yielding tenderness; AP brings structure. The combo keeps the cookie tall but not tough.
- Cornstarch: A small amount mimics cake flour’s softness and promotes a plush center.
- Cold butter: Creaming cold, cubed butter with sugar creates tiny butter pockets that stay cooler in the oven; the cookie sets outside before the butter fully melts, preventing spread.
- Cocoa choice: Dutch-process will be deeper and smoother; natural cocoa is brighter. Both work—use what you have.
- Chocolate: Chopped bars create glossy pools; chips hold their shape. A 50/50 blend is fantastic.
- Nuts: Cashews give buttery crunch; almonds are toasty; peanuts are classic with marshmallow. Chop to peanut-size pieces for even distribution.
Ingredient Notes (Substitutions & Healthy Swaps)
- No cake flour? Use 3 tbsp cornstarch + 1½ cups minus 3 tbsp all-purpose to approximate 1½ cups cake flour.
- Lower sweetness: Swap ¼–½ cup of the chips for 70–72% dark chocolate chunks.
- Nut-free: Omit nuts and add ½ cup more chocolate or ½ cup chocolate–covered crispy cereal for crunch.
- Gluten-aware: Use a 1:1 gluten-free baking blend with xanthan gum; chill dough 20–30 minutes before baking to help structure.
- Dairy-light: Plant-based butter sticks and dairy-free chocolate work; texture stays close, flavor varies by brand.
- Bigger marshmallow pockets: Reserve a handful to press on top in the last 2 minutes of baking so they stay visible and gooey.
Step-by-Step Instructions
Step 1 — Preheat & Prep
Heat oven to 410°F (210°C). Line 2 sheet pans with parchment paper. Have a wire rack ready for cooling.
Step 2 — Whisk Dry
In a bowl, whisk cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt until uniform. Set aside.
Step 3 — Cream Cold Butter & Sugars
In a stand mixer with paddle (or a large bowl with a sturdy hand mixer), beat cold cubed butter with granulated and brown sugars on medium-high 3–4 minutes, scraping once. You want a lighter, slightly fluffy mixture with some visible tiny butter flecks—cool, not greasy.
Pro cue: If the butter pieces stick to the paddle, pause and break them up with a spatula; consistent creaming builds structure for a tall cookie.
Step 4 — Add Eggs & Vanilla
Beat in eggs one at a time on medium, then add vanilla. Mix until just combined and cohesive—about 45–60 seconds total after the second egg. Avoid overmixing.
Step 5 — Add Dry to Wet
Add the dry mixture in two additions on low speed until the last dry streaks disappear. The dough will be thick.
Step 6 — Fold in the Rocky Road
Fold in chocolate chips/chunks, mini marshmallows, and cashews by hand until evenly distributed. Reserve a small handful of chocolate and marshmallows to dot on top.
Step 7 — Portion Giant Mounds
For Levain-style height, portion 5–6 oz (140–170 g) mounds (about a heaping ½ cup). Loosely pack—don’t roll perfectly smooth balls; the craggy surface encourages those rustic, crinkly tops.
Arrange 4–5 mounds per tray for airflow. Dot each with a few extra chocolate pieces and 2–3 mini marshmallows.
Quick chill? Optional 10–15 minutes in the fridge if your kitchen is warm. Not required, but helpful for ultra-thick results.
Step 8 — Bake Hot & Fast
Bake at 410°F for 9–11 minutes (large, 5–6 oz mounds). Edges should look set and slightly firm; centers should look soft and puffy. Rotate the pan at minute 7 for even color.
If marshmallow has oozed to the edges and threatens to overbrown, nudge it inward with a spatula the moment the tray exits the oven.
Step 9 — Set & Cool
Cool on the tray 10–15 minutes to let the interior set from molten to fudgy. Transfer to a wire rack to finish cooling—or eat warm for maximum goo.
Step-by-Step Cues You Can Trust
- Creaming temp: Butter should feel cool to the touch but still cream with sugar; visible tiny butter flecks = good.
- Dough feel: Thick and slightly tacky; holds shape when scooped.
- Bake visual: Tops look matte, with slight cracks; edges just set; center still domed and soft.
- Carryover set: The cookie will firm as it sits; don’t overbake waiting for a dry center.
Pro Tips for Success
- Weigh the flour and cocoa: Accuracy matters for height vs. spread. Cocoa is drying; too much turns cakey.
- Use parchment, not silicone mats: Parchment encourages better spread control and edges.
- One tray at a time: For the tallest cookies, bake center rack and use a second tray only after the first is out.
- Scoot for perfection: If edges are wonky, place a round cutter over the hot cookie and make gentle circular motions to coax a perfect round.
- Marshmallow management: Keep most marshmallows inside the dough to reduce excessive ooze; add a few on top late for the glossy goo look.
- Freeze for control: If the dough feels warm, freeze scooped mounds 10 minutes before baking to lock in thickness.
Flavor Variations
- Double Dark Rocky Road: Use 70% dark chocolate chunks and add ½ tsp espresso powder to the dry mix for deeper cocoa notes.
- Cashew-Only Dream: Skip marshmallows for a nut-studded, ultra-chocolate cookie with clean cut edges.
- Almond Joy-ish: Swap cashews for almonds, add ½ cup finely shredded unsweetened coconut, and dot with a little extra chocolate on top.
- Salty Crunch: Finish hot cookies with a light pinch of flaky salt to sharpen chocolate and caramel notes.
- Triple-Chip Fun: Mix semisweet, dark, and milk chips for layered sweetness and texture.
Serving Suggestions
- Warm cookie moment: Serve 10 minutes post-bake when centers are still fudgy and marshmallows stretchy.
- Ice cream sandwiches: Split a cooled cookie and tuck a scoop of vanilla or chocolate inside.
- Brownie sundae energy: Crumble a cookie over a bowl of ice cream with a drizzle of chocolate sauce.
- Coffee pairing: The chocolate and nut richness love a hot coffee or a glass of cold milk.
Storage and Freezing Instructions
- Room temperature: Store cooled cookies in an airtight container 2–3 days. Marshmallow pockets are best day 1–2.
- Rewarm: 300°F (150°C) oven 4–6 minutes to refresh gooey centers.
- Freeze baked cookies: Wrap individually; freeze up to 2 months. Thaw at room temp, then rewarm briefly.
- Freeze dough balls: Scoop mounds, freeze on a tray until solid, then bag up to 2 months. Bake from frozen at 410°F, adding 1–2 minutes.
Nutrition Facts (Per Giant Cookie)
Approximate for one 5–6 oz cookie; values vary with mix-ins.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~560 | ~7 g | ~66 g | ~30 g | ~5 g | ~260 mg |
FAQ About Levain Bakery Rocky Road Cookies
Do I really need cake flour?
You’ll get the most Levain-like tenderness with the cake flour + AP blend. If you only have AP flour, add the cornstarch and avoid overmixing; the cookies will still be thick and delicious, just a touch chewier.
Why cold butter instead of softened?
Cold butter slows spread. It keeps tiny butter pieces intact longer, so the exterior sets at high heat while the interior stays soft and thick. That’s how you get the tall, gooey center.
My marshmallows melted out—help!
Two fixes: 1) Keep most marshmallows inside the dough mound (not pressed to the surface) and 2) As soon as the tray comes out, nudge any oozy marshmallow back toward the cookie with a spatula. You can also add a couple of fresh minis on top during the last 2 minutes of baking for a tidy, gooey finish.
Can I make smaller cookies?
Yes. For 3 oz (85 g) cookies, bake 8–9 minutes at 410°F. Keep an eye on visual cues—edges set, center puffy-soft. Smaller cookies lose a little of the dramatic fudgy middle, but they’re still great.
Why are my cookies cakey or dry?
Likely too much flour/cocoa or overbaking. Weigh ingredients if possible. Pull when the centers are still soft; they’ll set as they rest. If your dough feels crumbly, add 1–2 tsp milk and mix just to combine.
Can I mix the dough by hand?
Yes—use a sturdy spatula or wooden spoon. It will take more elbow grease to cream the cold butter and sugar, but it’s doable. A stand mixer simply makes it faster and fluffier.
What nuts are best?
Cashews are buttery and tender; almonds are toasty and firm; peanuts bring nostalgic rocky road vibes. Chop to similar sizes so each bite has balanced crunch.
Do they really need such a hot oven?
The 410°F bake sets edges quickly and keeps the middle thick and soft. If your oven runs hot, drop to 400°F and add 1 minute; if it runs cool, leave at 410°F and add 30–60 seconds.
How do I keep the tops pretty?
Dot the mounds with a few chocolate chips and two or three minis before baking, then again in the last 2 minutes if needed. After baking, “scoot” with a round cutter to tidy edges.
Can I add cocoa nibs or pretzels?
Absolutely. Swap ¼ cup of nuts for cocoa nibs (extra crunch, deep cocoa aroma) or crunchy pretzel bits (salty snap). Keep total mix-ins around 3 cups for ideal structure.
TastyInspo Notes
- Sugar rub trick: For extra aroma, rub vanilla into the granulated sugar with your fingertips before creaming to release oils.
- Espresso nudge: A ½ teaspoon of instant espresso in the dry enhances chocolate depth without tasting “coffee.”
- Two-temperature option: For extra-domed tops on very large cookies, bake 6 minutes at 415–420°F, then reduce to 400°F for 3–5 minutes.
- Pan choice matters: Light aluminum sheets bake evenly; very dark sheets brown bottoms faster—line with a double layer of parchment if using dark pans.
- Warm slice hack: If serving warm, cut with a sharp knife wiped clean between slices for molten, bakery-worthy halves.
- Gift ready: Wrap one giant cookie in food-safe cellophane with a ribbon; include reheating directions (300°F for 5 minutes).
Final Thoughts
Levain Bakery Rocky Road Cookies deliver everything we love about the legendary bakery experience—big height, crackly edges, molten centers, melty chocolate, gooey marshmallow, and buttery crunch—in a home-baker-friendly method. Keep your butter cold, scoop generously, and trust the hot-and-fast bake. With smart mix-ins and a few pro cues, you’ll pull dramatic, bakery-style cookies that wow at first sight and disappear at first bite. Bake a batch now, stash a few dough mountains in the freezer, and treat yourself to fresh-from-the-oven rocky road bliss whenever the mood strikes.
