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Discover the Decadence of Levain Bakery Rocky Road Cookies

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Learn how to make delicious Levain Bakery Rocky Road Cookies. Easy recipe with step-by-step instructions.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour (for a gluten-free option, try almond flour or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped toasted walnuts or pecans (substitute with macadamia nuts or leave out for nut-free)
  • 1 cup mini marshmallows (feel free to use larger marshmallows, chopped into smaller pieces)
  • Optional: 1/2 cup shredded coconut for extra texture and flavor

When I first started baking these cookies, I found that using high-quality chocolate and fresh marshmallows really makes a difference. I often buy good dark chocolate and chop it into chunks for that uneven, melt-in-your-mouth experience. Toasting the nuts beforehand adds a warm, caramelized flavor that elevates the cookies to a whole new level—something I learned from my grandma’s secret tips in the kitchen.

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I always do this early—I find that a warm kitchen makes for better baking, especially when I’m channeling my grandma’s love for warm cookies.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. I remember watching my grandma do this by hand, but honestly, a mixer makes it easier and faster.
  3. Add in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. I love smelling that vanilla—reminds me of baking days spent with my family.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, or your cookies might turn out dense instead of chewy.
  5. Fold in the chocolate chips, toasted nuts, marshmallows, and shredded coconut (if using). I like to gently press some of the marshmallows into the dough so they stay gooey inside while baking.
  6. Scoop the dough onto your prepared baking sheet using a cookie scoop or two spoons, spacing them about 2 inches apart. I prefer to make them a little larger—about 3 tablespoons each—so every bite is a satisfying chunk of goodness.
  7. Bake for about 12-15 minutes, or until the edges are golden brown but the centers still look soft. The smell that fills the kitchen during the last few minutes is pure happiness.
  8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. I find that waiting a little longer makes them easier to handle and helps set that perfect chewy texture.

Find it online: https://artofeasycooking.com/levain-bakery-rocky-road-cookies/