If you ever find yourself dreaming of the perfect cookie that’s decadently thick, packed with gooey chocolate, toasted nuts, and pillowy marshmallows, then you are absolutely going to love the Ultimate Levain Rocky Road Cookies Recipe. This recipe brings together the classic indulgence of rocky road in the beloved Levain style cookie—big, rich, chewy in the middle, with a slightly crisp edge. Expect every bite to be a delightful contrast of textures, from the buttery, cocoa-infused dough to the crunchy cashews and soft marshmallows that melt just right. Trust me, these are the kind of cookies that disappear as fast as you bake them and make anyone who tastes them ask for the recipe instantly.

Ultimate Levain Rocky Road Cookies Recipe - Recipe Image

Ingredients You’ll Need

This cookie recipe sticks to a handful of simple yet essential ingredients that each play a crucial role in building the perfect texture and flavor complexity. From the rich, cold butter that enhances thickness and tenderness, to the cocoa powder that brings deep chocolate notes, every component is thoughtfully chosen.

Cold unsalted butter (1 cup, 2 sticks): Keeps the dough firm and creates those signature thick cookies with tender crumb.
Light brown sugar (3/4 cup, packed): Adds moistness and a hint of caramel flavor.
Granulated sugar (1/2 cup): Balances sweetness and aids in crisping edges.
Large eggs (2, cold): Bind the dough and provide richness.
Cake flour (1 cup): Produces a softer, less dense cookie texture.
All-purpose flour (3/4 cup): Adds structure and helps balance the texture.
Unsweetened cocoa powder (1/2 cup, Dutch-processed preferred): Intensifies chocolate flavor and gives that striking dark color.
Cornstarch (1 teaspoon): Ensures a tender crumb and slight chewiness.
Baking soda (1 teaspoon): Helps the cookies rise and develop a perfect texture.
Salt (1/2 teaspoon): Amplifies all the sweet and chocolate flavors.
Semi-sweet chocolate chips (1 1/2 cups): The melty pockets of chocolate that make every bite heavenly.
Mini marshmallows (1 cup): Adds gooey, soft bursts reminiscent of classic rocky road.
Roasted cashews (3/4 cup, roughly chopped): Provides satisfying crunch and a rich, nutty contrast.

How to Make Ultimate Levain Rocky Road Cookies Recipe

Step 1: Preheat and Prepare

Begin by heating your oven up to 410°F (210°C) and lining a sturdy baking sheet with parchment paper. This setup preps you for perfectly baked cookies that slide off easily and keep their shape beautifully.

Step 2: Cream the Butter and Sugars

Place your cold butter cubes, light brown sugar, and granulated sugar into a stand mixer fitted with a paddle attachment—or use a hand mixer in a large bowl. Beat on medium speed for about 4 minutes until the mixture is creamy, softly fluffy, and well combined. This step is critical because it traps air and creates the cookie’s thick, luscious texture.

Step 3: Add Cold Eggs

Incorporate the two cold eggs one at a time. Mix gently after each addition just until combined, about 30 seconds total. Keeping the eggs cold helps maintain the cookie’s thick dough consistency, which is a trademark of Levain-style cookies.

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the cake flour, all-purpose flour, high-quality unsweetened cocoa powder, cornstarch, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing here will result in tough cookies, so be gentle and patient.

Step 5: Fold in the Rocky Road Add-Ins

Now for the fun part! Gently fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped roasted cashews using a spatula. Be careful with the marshmallows—if any poke out at the edges, tuck them back in slightly to prevent them from oozing out excessively during baking.

Step 6: Scoop and Shape

Scoop large portions of dough — about 6 ounces or 3/4 cup each — and shape into tall, rough balls. Do not flatten them; the height here helps achieve that thick, chunky Levain look. Place just 4 cookies per baking sheet, giving each plenty of room since they will spread a little.

Step 7: Bake and Finish

Bake the cookies for 9 to 11 minutes. Watch for the edges to be set while the centers still look slightly underdone — this ensures that soft, melty core we all love. Once out of the oven, use a spatula to gently nudge any spread edges back toward the center to keep them round, then let the cookies cool for 15 minutes on the sheet before transferring to a rack.

How to Serve Ultimate Levain Rocky Road Cookies Recipe

Garnishes

For an inviting finish, sprinkle the tops of your cooled cookies with a tiny pinch of flaky sea salt. This touch enhances the chocolate and nut flavors and adds a sophisticated contrast to the sweetness.

Side Dishes

Serve these cookies alongside a cold glass of milk or a hot cup of coffee or tea. The rich, gooey texture pairs beautifully with a creamy or bitter beverage, balancing the indulgence with refreshment.

Creative Ways to Present

For celebrations or gifting, stack your Ultimate Levain Rocky Road Cookies Recipe in a rustic basket or wrap them in parchment tied with twine. You can also serve halves warmed with a scoop of vanilla ice cream for a decadent dessert experience that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 3 days. This helps maintain their texture, keeping the edges crisp and the centers wonderfully soft.

Freezing

You can freeze shaped cookie dough balls on a tray, then transfer them to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple extra minutes to the baking time, and enjoy fresh-baked cookies anytime you want.

Reheating

To refresh stored cookies, warm them gently in a 300°F oven for 5 minutes or microwave briefly for 15 seconds. This revives the melty chocolate and soft marshmallow goodness, making them taste freshly baked.

FAQs

Can I substitute other nuts for the cashews?

Absolutely! Almonds, pecans, or walnuts work wonderfully in this recipe. Just be sure to roast them first to bring out the nutty flavor and maintain the delightful crunch.

Why use cold butter and eggs in this recipe?

Using cold butter and eggs helps the dough stay thick and prevents spreading too much while baking. This technique creates those signature hefty, chunky Levain-style cookies.

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can, but Dutch-processed cocoa powder provides a smoother, less acidic taste and darker color, which enhances the cookie’s flavor and appearance dramatically.

My marshmallows melted too much. How can I fix this?

Try folding the marshmallows in gently and tucking them slightly inside the dough balls before baking. This prevents them from sticking out and melting excessively or burning on the edges.

How do I know when the cookies are perfectly baked?

Look for edges that are set and beginning to crisp while the centers still appear a little underbaked. This ensures a soft, gooey middle—letting them cool on the baking sheet completes the cooking process gently.

Final Thoughts

There’s nothing quite like biting into the Ultimate Levain Rocky Road Cookies Recipe to experience a perfect balance of chewy, crunchy, and melty textures packed with rich chocolate and nutty goodness. I hope this recipe inspires you to make these treats for yourself and your loved ones, because once you try them, these cookies will quickly become your go-to indulgence. Happy baking!