When you’re in the mood for the ultimate chocolate cookie experience, nothing satisfies quite like a Levain-style Rocky Road Cookie. These bakery-style giants are crisp on the outside, gooey in the center, and absolutely loaded with chocolate chips, toasty walnuts, and gooey mini marshmallows — just like your favorite Rocky Road ice cream, but in cookie form.
Bigger, bolder, and richer than your average cookie, these are the kind of treats that make people stop mid-bite and say, “WOW.”
Why You’ll Love These Cookies
- 🍫 Ultra-thick and chunky like Levain’s signature cookies
- 🔥 Toasted marshmallows melt into gooey perfection
- 🥜 Walnuts add crunch and richness
- 🍪 No chilling required — ready in under 40 minutes
- 💥 Bakery-quality texture and flavor at home
Ingredients (U.S. Standard Measurements – Makes 8 large cookies)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet or dark chocolate chips
- 1 cup chopped walnuts (or almonds or pecans)
- 1½ cups mini marshmallows
Instructions
Step 1: Prep the Oven
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 2: Cream the Butter & Sugars
In a large bowl, beat the cold butter, granulated sugar, and brown sugar until fluffy (about 2–3 minutes).
Add eggs and vanilla, and mix until well combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt.
Gradually mix dry ingredients into the wet until a thick dough forms.
Step 4: Add the Mix-Ins
Fold in chocolate chips and chopped walnuts. Gently fold in half of the marshmallows (reserve the rest for topping later).
Step 5: Shape & Bake
Divide dough into 8 large, rough balls (about ⅓ cup each). Press a few extra chocolate chips, marshmallows, and nuts on top.
Bake for 10–12 minutes, until the edges are set but centers are soft. The cookies will continue to bake on the sheet.
Cool 10 minutes on the pan before transferring to a wire rack.
Tips & Variations
- 🔥 Torch the tops of the cookies after baking for golden marshmallow edges
- 🥥 Add shredded coconut for a “Rocky Road à la Hawaiian” twist
- 🍫 Use milk chocolate for a sweeter profile
- 🌰 Replace walnuts with hazelnuts or pistachios
- ❄️ Freeze dough balls and bake directly from frozen (add 2–3 minutes)
Storage
- 🍪 Store in an airtight container at room temperature for up to 4 days
- ❄️ Freeze baked cookies up to 2 months
- 🔥 Reheat in microwave for 10 seconds to revive gooey centers
Nutrition Facts (Estimated per large cookie)
- Calories: 460
- Fat: 26g
- Carbs: 50g
- Sugar: 32g
- Protein: 6g
- Sodium: 180mg
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