I just made what I swear are The Best Chocolate Cookies version of Levain’s Rocky Road, thick and gooey with marshmallows and cashews that demand you keep scrolling.

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I’m obsessed with these Levain Bakery Rocky Road Cookies. They’re thick and gooey, chocolate shoved into every bite with semi-sweet chocolate chips and pillowy mini marshmallows that melt and get sticky.

These are The Best Chocolate Cookies for when you want something messy and enormous. But don’t expect dainty.

Tall cookie energy, like a Tall Cookie Recipe you’d brag about. I adore how the outside is craggy and the inside still soft.

Pure indulgence. I want one now.

Right now. Worth every messy, decadent, impossible to share crumb now.

I’ll swap my lunch for one, zero regrets, no questions asked.

Ingredients

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Unsalted butter: Rich mouthfeel and keeps cookies tender, it’s buttery comfort.
Granulated sugar: Gives crisp edge and subtle sweetness, don’t skip it.
Light brown sugar: Adds chew and slight molasses warmth, basically caramel notes.
Eggs: Binds everything together, gives structure and a bit of lift.
Vanilla extract: Rounds flavors out, it’s warm and reassuring in background.
All purpose flour: The backbone, makes dough hold its chunky shape.
Unsweetened cocoa powder: Deep chocolate bitterness, keeps cookies from being cloying.
Baking powder: Light lift so cookies aren’t brick-like, you’ll notice airiness.
Baking soda: Helps browning and spread, basically texture control.
Fine sea salt: Balances sweet and highlights chocolate, tiny but mighty.
Semi sweet chocolate chips: Melty pockets of chocolate joy in every bite.
Mini marshmallows: Gooey pops of sweetness, classic rocky road fun.
Cashews: Crunchy, buttery nut bits, adds heft and savory contrast.

Ingredient Quantities

1 cup (226 g) unsalted butter, cold or just softened

1 cup (200 g) granulated sugar

1 cup (220 g) packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups (280 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine sea salt

1 1/2 cups (255 g) semi sweet chocolate chips, or chopped bittersweet

1 cup (50 g) mini marshmallows

1 cup (120 g) cashews, roughly chopped

How to Make this

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1. Preheat oven to 375 F (190 C) and line two baking sheets with parchment paper or a silicone mat.

2. In a large bowl beat 1 cup cold or just softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until the mixture is creamy but still a little chunky, about 2 to 3 minutes.

3. Add 2 large eggs, one at a time, mixing just until combined, then stir in 2 teaspoons vanilla extract. Don’t overbeat.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine sea salt so everything is evenly distributed.

5. Gradually fold the dry ingredients into the wet mixture until just combined and you still see a few streaks of flour. Overmixing makes the cookies tough.

6. Fold in 1 1/2 cups semi sweet chocolate chips (or chopped bittersweet), 1 cup mini marshmallows and 1 cup roughly chopped cashews until evenly distributed, but don’t mash the marshmallows.

7. For best texture chill the dough in the fridge for 30 to 60 minutes so it firms up and you get those thick cookies. If you are impatient you can scoop immediately but cookies will spread more.

8. Scoop big, chunky balls of dough onto the prepared sheets, about golf ball to tennis ball size. Aim for 8 to 10 cookies total so they stay thick. Press a few extra chips, marshmallows and cashew pieces on top of each mound to make them look rustic.

9. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are set and the centers still look soft and slightly underbaked. Let cookies cool on the baking sheet for 10 to 12 minutes so they finish setting, then transfer to a wire rack to cool further.

10. Store cooled cookies in an airtight container at room temperature up to 3 days, or freeze extra dough balls between sheets of parchment for up to 3 months. When reheating, pop them in a 300 F oven for a few minutes to revive that just-baked texture.

Equipment Needed

1. Two rimmed baking sheets lined with parchment paper or silicone baking mats
2. Large mixing bowl and medium mixing bowl
3. Electric hand mixer or stand mixer, or a sturdy wooden spoon
4. Measuring cups and spoons (for both dry and wet ingredients)
5. Whisk (for dry ingredient blending)
6. Rubber spatula for folding and scraping
7. Cookie scoop or two spoons for portioning dough
8. Cutting board and chef knife for roughly chopping cashews
9. Wire cooling rack

FAQ

Q: Can I make the dough ahead of time?

A: Yes. You can chill the formed dough balls for up to 48 hours in the fridge or freeze them for up to 3 months. If chilled, let them rest at room temp 20 to 30 minutes before baking so they spread properly.

Q: My cookies spread too much. What went wrong?

A: Likely your butter was too soft or oven temp too low. Use butter just softened but not greasy. Also make sure your oven is preheated to 350 F (175 C) and use a baking sheet that’s room temp. Chilling the dough also helps control spread.

Q: Can I swap the cashews or marshmallows?

A: Totally. Pecans, walnuts or almonds work fine instead of cashews. If you skip marshmallows, consider adding 1/2 cup extra chocolate chips so cookies dont come out too dry. Mini marshmallows are best cause they melt less.

Q: How do I get gooey centers and crisp edges?

A: Bake until edges are set and centers still look slightly underbaked, about 12 to 14 minutes. Let them cool on the sheet for 10 minutes before moving to a rack. The carryover heat finishes the center while edges stay crisp.

Q: Can I use dutch-processed cocoa or unsweetened cocoa powder?

A: Yes you can use either. Dutch-processed is smoother and darker, but might slightly change rise because it reacts different with baking soda. The cookie will still be great, just maybe a tad denser.

Q: Any tips for even mix of chips, nuts and marshmallows?

A: Fold add-ins in at the end and don’t overmix. Portion dough into large 3.5 ounce scoops and press a few extra chips, nuts, and marshmallows on top before baking so every cookie looks bakery-level.

Levain Bakery Rocky Road Cookies Recipe Substitutions and Variations

1 cup unsalted butter: swap with 1 cup solid coconut oil, chilled, for a slightly coconutty taste, or use 7/8 cup vegetable shortening for a chewier cookie. Chill dough a bit longer if using coconut oil cause it softens faster.
2 large eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested 5 min) for vegan or allergy friendly option, or 1/2 cup unsweetened applesauce for a moister, softer cookie. Applesauce can make them a bit cakier.
1 1/2 cups semi sweet chocolate chips: substitute with chopped bittersweet chocolate for a richer, less sweet profile, or use 1 1/2 cups chocolate chunks for bigger gooey pockets.
1 cup cashews, roughly chopped: swap with chopped toasted pecans or walnuts for similar crunch and flavor, or use 1 cup roasted sunflower seeds if you need a nut free option.

Pro Tips

1. Chill the dough at least 30 minutes, really. It makes the cookies thicker and stops them from spreading like pancakes in the oven. If you forget, try tossing the scooped balls in the freezer for 10 minutes before baking.

2. Toast the cashews quick in a dry skillet for 3 to 4 minutes until fragrant, then cool. They get nuttier and won’t go soggy in the cookie. Chop them roughly so you get big bites not just dust.

3. Fold the marshmallows in gently and dont overwork the dough; they squish and melt if you mix too hard. If some marshmallows look like theyre gonna burn on top while baking, press a few extra on after they come out and let them melt a bit from the cookie heat.

4. Use the scoop-and-press trick: make slightly larger dough balls, bake until edges are set but centers still look soft, then let them sit on the sheet 10 to 12 minutes. That gives you cookies that are gooey inside and not rock hard later. If storing, warm them at 300 F for 3 to 5 minutes to revive that fresh-baked texture.

Levain Bakery Rocky Road Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made what I swear are The Best Chocolate Cookies version of Levain's Rocky Road, thick and gooey with marshmallows and cashews that demand you keep scrolling.

Servings

servings

Calories

274

kcal

Equipment: 1. Two rimmed baking sheets lined with parchment paper or silicone baking mats
2. Large mixing bowl and medium mixing bowl
3. Electric hand mixer or stand mixer, or a sturdy wooden spoon
4. Measuring cups and spoons (for both dry and wet ingredients)
5. Whisk (for dry ingredient blending)
6. Rubber spatula for folding and scraping
7. Cookie scoop or two spoons for portioning dough
8. Cutting board and chef knife for roughly chopping cashews
9. Wire cooling rack

Ingredients

1 cup (226 g) unsalted butter, cold or just softened
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups (280 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 cups (255 g) semi sweet chocolate chips, or chopped bittersweet
1 cup (50 g) mini marshmallows
1 cup (120 g) cashews, roughly chopped

Directions

Preheat oven to 375 F (190 C) and line two baking sheets with parchment paper or a silicone mat.
In a large bowl beat 1 cup cold or just softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until the mixture is creamy but still a little chunky, about 2 to 3 minutes.
Add 2 large eggs, one at a time, mixing just until combined, then stir in 2 teaspoons vanilla extract. Don’t overbeat.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine sea salt so everything is evenly distributed.
Gradually fold the dry ingredients into the wet mixture until just combined and you still see a few streaks of flour. Overmixing makes the cookies tough.
Fold in 1 1/2 cups semi sweet chocolate chips (or chopped bittersweet), 1 cup mini marshmallows and 1 cup roughly chopped cashews until evenly distributed, but don’t mash the marshmallows.
For best texture chill the dough in the fridge for 30 to 60 minutes so it firms up and you get those thick cookies. If you are impatient you can scoop immediately but cookies will spread more.
Scoop big, chunky balls of dough onto the prepared sheets, about golf ball to tennis ball size. Aim for 8 to 10 cookies total so they stay thick. Press a few extra chips, marshmallows and cashew pieces on top of each mound to make them look rustic.
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are set and the centers still look soft and slightly underbaked. Let cookies cool on the baking sheet for 10 to 12 minutes so they finish setting, then transfer to a wire rack to cool further.
Store cooled cookies in an airtight container at room temperature up to 3 days, or freeze extra dough balls between sheets of parchment for up to 3 months. When reheating, pop them in a 300 F oven for a few minutes to revive that just-baked texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.