Bakery-Style Rocky Road Cookies
You know those cookies that are so irresistible, you find yourself sneaking back into the kitchen just to “even out the edges”? That’s exactly what these Levain Bakery-Style Rocky Road Cookies have become in our house. I made them on a whim one Saturday afternoon when the kids were begging for something chocolatey, and I wanted to recreate a little of that NYC magic we experienced on a family trip a few years back. Levain Bakery left a lasting impression, and ever since, I’ve been trying to replicate that thick, gooey, over-the-top cookie bliss. And let me tell you, this recipe comes stunningly close.
What I adore most about these cookies is the texture. They’re crisp on the outside, but the inside? Oh, it’s pure molten chocolate heaven with crunchy nuts and gooey marshmallows in every bite. The combination of semi-sweet chocolate, white chocolate chunks, and toasted walnuts gives you a symphony of flavors—and yes, they’re as decadent as they look. My husband declared them “dangerous,” and the kids? They’ve asked for them three times this week already.
There’s something so comforting and nostalgic about rocky road, and transforming that into a cookie just felt right. Whether you’re baking for a weekend treat, a cookie swap, or just to satisfy that chocolate craving we all get, this recipe never fails to wow. And the best part? They freeze beautifully, so you can have bakery-style cookies whenever you want, without the NYC airfare.
Questions I Often Get Asked About This Recipe
Can I use different nuts?
Absolutely! While I love the crunch of walnuts, pecans or almonds work wonderfully too—or skip the nuts entirely for a nut-free version.
What if I don’t have marshmallows?
Mini marshmallows are key to that rocky road texture, but if you’re out, you can chop large ones into smaller pieces or even use marshmallow fluff in a pinch (just expect a gooier cookie).
Do I need to chill the dough?
Yes! Chilling helps the cookies hold their shape and gives them that thick, bakery-style texture. Don’t skip this step.
Can I make them smaller?
Sure! Just keep an eye on baking time. For standard-sized cookies, reduce baking to around 9–10 minutes.
Why do they look underbaked in the center?
That’s intentional! They continue to set as they cool. You want that slightly gooey center—it’s part of the magic.
What You Need to Make Levain Bakery-Style Rocky Road Cookies
1 cup (2 sticks) unsalted butter, cold and cubed
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
½ cup unsweetened cocoa powder
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup semi-sweet chocolate chips
¾ cup white chocolate chunks
1 cup mini marshmallows
¾ cup chopped walnuts (toasted if preferred)
Special Equipment:
Stand mixer or hand mixer
Baking sheets
Parchment paper
Cookie scoop (large, ¼ cup size for bakery-style results)
How to Make Bakery-Style Rocky Road Cookies
Prep the oven: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
Cream the butter and sugars: In a large bowl, beat the cold butter with brown and white sugar until light and creamy (about 3–4 minutes).
Add eggs: Mix in the eggs one at a time, beating until well combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet mixture.
Add mix-ins: Fold in the chocolate chips, white chocolate chunks, walnuts, and marshmallows.
Form cookies: Using a large cookie scoop or your hands, form dough into big balls (around ¼ cup each). Chill the dough balls in the fridge for at least 30 minutes.
Bake: Place 4–6 cookies per sheet (they’re big!) and bake for 10–11 minutes. The centers will look soft but will firm up as they cool.
Cool: Let them rest on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
Tips for Making the Best Bakery-Style Rocky Road Cookies
Use cold butter: This keeps the cookies thick and prevents spreading.
Chill the dough: A short chill ensures they don’t flatten too much while baking.
Don’t overbake: Slightly gooey centers are the goal—don’t wait for them to look fully baked.
Customize your mix-ins: Add dark chocolate chunks, peanut butter chips, or even caramel bits.
Toast the nuts: This enhances their flavor and adds an extra crunch.
Reader Reviews
🌟🌟🌟🌟🌟 “These are hands down the best cookies I’ve ever made at home. My kids are obsessed!” — Jenna M.
🌟🌟🌟🌟 “Loved the flavor and texture, but next time I’ll reduce the marshmallows a bit—they got super gooey!” — Mark L.
🌟🌟🌟🌟🌟 “Perfect for cookie exchanges. I brought these to a party and everyone asked for the recipe.” — Emily S.
🌟🌟🌟 “Tasted great, but mine spread more than I expected. I didn’t chill the dough—lesson learned!” — Kayla D.
🌟🌟🌟🌟🌟 “These cookies are bakery-quality. So chocolatey and rich—definitely adding to my holiday baking list.” — Sarah W.
Printable Recipe
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Bakery-Style Rocky Road Cookies
These thick, gooey Levain Bakery-Style Rocky Road Cookies are packed with semi-sweet and white chocolate, marshmallows, and crunchy walnuts. With a perfectly crisp exterior and soft, fudge-like center, these bakery-inspired cookies are a chocolate lover’s dream. Ideal for weekend baking, cookie swaps, or freezing for future indulgence, this crowd-pleasing recipe delivers gourmet cookie results right from your home kitchen.
Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ¾ cup white chocolate chunks
- 1 cup mini marshmallows
- ¾ cup chopped walnuts (toasted if preferred)
- Special Equipment:
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop (large, ¼ cup size for bakery-style results)
Instructions
- Prep the oven: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the cold butter with brown and white sugar until light and creamy (about 3–4 minutes).
- Add eggs: Mix in the eggs one at a time, beating until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet mixture.
- Add mix-ins: Fold in the chocolate chips, white chocolate chunks, walnuts, and marshmallows.
- Form cookies: Using a large cookie scoop or your hands, form dough into big balls (around ¼ cup each). Chill the dough balls in the fridge for at least 30 minutes.
- Bake: Place 4–6 cookies per sheet (they’re big!) and bake for 10–11 minutes. The centers will look soft but will firm up as they cool.
- Cool: Let them rest on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
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