Imagine sinking your teeth into a cookie that’s so outrageously decadent, every bite feels like a celebration—sticky marshmallows, gooey chocolate, and nutty crunch all wrapped up in one legendary treat. That’s exactly what you’ll experience with Levain Bakery Rocky Road Cookies. These extra-thick, bakery-style cookies are inspired by the iconic New York City bakery and bring all the beloved flavors of rocky road ice cream into cookie form. With perfectly crisp edges and a soft, melty center, this recipe will have you wondering why you ever bothered waiting in line for the real thing!

Levain Bakery Rocky Road Cookies Recipe - Recipe Image

Ingredients You’ll Need

Get ready to gather a handful of straightforward but pivotal ingredients—everything here serves a purpose, whether for flavor, texture, or that signature Levain Bakery magic. Even the supporting players, like cornstarch and cake flour, play crucial roles in making these cookies so distinctive.

Cold Butter: Start with cubed, cold butter to achieve those massive, craggy Levain-style cookies with a thick, tender crumb.
Brown Sugar: Packs in moisture and adds a subtle caramel note that deepens the overall flavor.
White Sugar: Gives a touch of classic sweetness and helps with perfect cookie spread.
Large Eggs: Bind everything together and enrich the dough for that soft, chewy texture.
Vanilla Extract: Brings a layer of warmth and aroma that ties all the flavors together.
Unsweetened Cocoa Powder: Turns the dough rich and chocolatey, setting the rocky road base.
Cake Flour: Guarantees a softer, more delicate crumb compared to all-purpose flour alone.
All-Purpose Flour: Provides structure and balances out the cake flour for just the right heft.
Cornstarch: Keeps the cookies extra-tender, giving them a bakery-quality bite.
Baking Soda: Helps the cookies rise and remain light rather than dense.
Salt: Enhances every flavor and balances the sweetness of the mix-ins.
Semi-Sweet Chocolate Chips: Melty pockets of chocolate in every bite—because more is always better.
Mini Marshmallows: Ultimate gooeyness—some caramelize and crisp in the oven, others melt into the dough.
Cashews: Add a toasty, buttery crunch, making the cookies wonderfully textured and nutty.

How to Make Levain Bakery Rocky Road Cookies

Step 1: Prep Your Oven and Baking Sheet

Preheat your oven to 410°F (210°C). This unusually high temperature is crucial for mimicking that bakery-style exterior and gooey middle. Meanwhile, line a light-colored baking sheet with parchment paper to ensure even baking and effortless cookie removal.

Step 2: Cream the Butter and Sugars

In a large mixing bowl (stand mixer or sturdy hand mixer both work), cream together the cold, cubed butter, brown sugar, and white sugar for a full 4 minutes. This extra time is key—it makes the mixture fluffy and builds a foundation for a cookie that’s perfectly thick and soft, not flat.

Step 3: Add Eggs and Vanilla

Drop in your eggs and pour in the vanilla extract. Mix for another minute to make sure the mixture is smooth and beautifully light. The eggs help emulsify the dough while the vanilla rounds out all the rich chocolatey goodness.

Step 4: Fold in the Dry Ingredients

Gently add the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Fold until everything is just combined. Overmixing may result in tough cookies, so be gentle and stop when there are still a few flour streaks—those will disappear in the next step!

Step 5: Gently Stir in the Goodies

Add in the semi-sweet chocolate chips, mini marshmallows, and rough-chopped cashews. Give the dough a careful yet thorough stir, making sure all the mix-ins are evenly distributed. This step brings together that classic rocky road profile in every single bite.

Step 6: Shape and Top the Dough

Scoop the dough into giant balls—go for about 5 to 6 ounces each for that signature Levain Bakery Rocky Road Cookies effect. Place them on your prepared baking sheet, then press a few extra chocolate chips and marshmallows onto the tops for a picture-perfect finish. Trust me, these artistic touches bake up beautifully.

Step 7: Bake and Sculpt

Bake the cookies for 9 to 11 minutes. When you pull them out, you’ll notice they might look slightly underdone in the center—this is exactly what you want! Quickly use a spatula to nudge the edges inward (this helps them stay thick and round). Let the cookies cool for 15 minutes on the baking sheet before moving them to a wire rack. This extra patience means the interior sets up just right.

How to Serve Levain Bakery Rocky Road Cookies

Garnishes

For extra pizzazz, dust the warm cookies with a little powdered sugar or drizzle on some melted chocolate. If you’re really leaning into the rocky road theme, a few extra mini marshmallows on top—just after baking—make them look utterly irresistible.

Side Dishes

Levain Bakery Rocky Road Cookies are absolute showstoppers on their own, but a scoop of vanilla or coffee ice cream is their perfect match. For a café-style vibe, serve with a big mug of hot cocoa or your favorite espresso drink on the side.

Creative Ways to Present

Stack these cookies sky-high on a cake stand for an eye-catching party centerpiece. Wrap individual cookies in parchment and twine for a delightful gift or party favor. Want to impress? Turn the cookies into decadent ice cream sandwiches with a cool, creamy inside and melty, chocolatey edges.

Make Ahead and Storage

Storing Leftovers

Leftover Levain Bakery Rocky Road Cookies will stay fresh and chewy for several days if kept in an airtight container at room temperature. For best results, let them cool completely before storing to prevent them from going soggy.

Freezing

Level up your prep game by freezing unbaked dough balls. Place them on a baking tray to freeze individually, then transfer to a freezer-safe zip-top bag. When you crave fresh cookies, just pop the frozen dough onto a baking sheet and add a minute or two to the bake time—no need to thaw!

Reheating

Want to recreate that oven-fresh magic? A quick 10-second zap in the microwave will bring back the molten middles and gooey marshmallow effect. Alternatively, a few minutes in a 300°F (150°C) oven will refresh the exterior crispness beautifully.

FAQs

How do I keep the marshmallows from melting too much?

Try mixing in most of the marshmallows, but reserve a few to press into the tops of the dough balls right before baking. The ones on the surface get golden and gooey without disappearing into the cookie.

Can I substitute the cashews with other nuts?

Absolutely! Walnuts, pecans, or almonds all work wonderfully in these Levain Bakery Rocky Road Cookies. Pick your favorite, or even use a mix for a more complex flavor and crunch.

Why do I need both cake flour and all-purpose flour?

Cake flour makes the cookies softer and lighter, while all-purpose flour ensures they hold their iconic thick shape. Using both replicates the signature bakery-style texture of Levain Bakery Rocky Road Cookies.

Can I use Dutch-process cocoa powder instead of natural?

Yes, Dutch-process cocoa will give your cookies a slightly darker color and a richer, smoother chocolate flavor. Both types work well, so choose according to your preference.

What’s the secret to getting that thick, gooey Levain Bakery-style center?

Cold butter, large dough balls, and baking at a super high temperature are key. This unique combo ensures the outside sets quickly while the inside stays soft and slightly underbaked—just like real Levain Bakery Rocky Road Cookies.

Final Thoughts

There’s nothing quite like biting into one of these Levain Bakery Rocky Road Cookies: crispy on the edges, irresistibly gooey in the center, and bursting with chocolate, marshmallow, and nutty goodness. If you’re craving a truly unforgettable treat, give these a try—your friends and family will thank you, and you just might create your own sweet traditions around them!