Levain Bakery Rocky Road Cookies Recipe
Introduction
Levain Bakery’s Rocky Road Cookies are indulgent treats filled with rich chocolate, gooey marshmallows, and crunchy nuts. These cookies are perfect for anyone craving a decadent twist on a classic favorite.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- ½ cup chopped nuts (walnuts or pecans work well)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 5: Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.
- Step 6: Gently fold in the chocolate chips, mini marshmallows, and chopped nuts.
- Step 7: Scoop large balls of dough (about ¼ cup each) onto the prepared baking sheets, spacing them apart to allow for spreading.
- Step 8: Bake for 12-15 minutes, or until the edges are set but the centers remain soft.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra texture, toast the nuts lightly before adding them to the dough.
- Swap mini marshmallows for regular-sized, but be sure to cut them in halves or thirds.
- Use a mix of dark and milk chocolate chips for a richer flavor profile.
- Refrigerate the dough for 30 minutes before baking to help control spreading.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigeration. For longer storage, freeze cookies in a sealed container for up to 2 months and thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to avoid over-seasoning.
What if I don’t have mini marshmallows?
You can substitute with chopped regular marshmallows, just cut them smaller to distribute evenly in the dough.
PrintLevain Bakery Rocky Road Cookies Recipe
Delight in the indulgent Levain Bakery Rocky Road Cookies, featuring a rich blend of cocoa, chocolate chips, mini marshmallows, and crunchy nuts. These cookies are known for their soft, gooey centers with crisp edges, making them the perfect treat for chocolate and marshmallow lovers alike.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 29 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1 cup chopped nuts (walnuts or pecans preferred)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy. This step helps create a tender cookie texture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully combined. Then, mix in the vanilla extract for added flavor depth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Mixing these separately helps distribute the leavening agents and cocoa evenly through the dough.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cookies tender and soft.
- Fold in Mix-ins: Carefully fold in the chocolate chips, mini marshmallows, and chopped nuts until evenly distributed throughout the dough, giving the cookies their signature rocky road texture.
- Scoop Dough onto Baking Sheets: Using a large cookie scoop or spoon, drop substantial-sized balls of dough (approximately 3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 12-14 minutes, or until the edges are set and the center remains soft and slightly underbaked to maintain gooeyness.
- Cool Before Serving: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This helps the cookies firm up slightly while keeping the centers soft.
Notes
- For best results, use high-quality unsweetened cocoa powder and fresh mini marshmallows.
- Chopped walnuts or pecans add a traditional crunch but feel free to substitute with your favorite nuts.
- Do not overbake; these cookies are best enjoyed with a slightly soft center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the cookies larger and more like Levain Bakery’s style, scoop larger amounts of dough (up to 4 tablespoons) and increase baking time slightly.
Keywords: Levain Bakery, Rocky Road Cookies, Chocolate Cookies, Marshmallow Cookies, Chocolate Chip Cookies, Nutty Cookies, Soft Batch Cookies
