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–+ servings

Levain Bakery Rocky Road Cookies

Thick, chewy cookies loaded with semi-sweet chocolate chips, mini marshmallows, and crunchy cashews, perfect for sharing or indulging yourself.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Use room temperature for easier mixing.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs Can be substituted with flax eggs or applesauce for vegan option.
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Reduce or omit if using salted butter.
For the mix-ins
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows Adjust amount for extra gooeyness.
  • 1 cup cashews, chopped Can be replaced with walnuts or omitted for nut-free version.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until fully combined.
  6. Fold in the chocolate chips, mini marshmallows, and chopped cashews.
  7. Drop large spoonfuls of dough onto a prepared baking sheet, spacing them out.
Baking
  1. Bake for 12-15 minutes, or until the edges are set but the centers remain soft.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 220mgFiber: 1gSugar: 12g

Notes

Serve cookies warm with a glass of cold milk or hot chocolate. Store in an airtight container for about a week or freeze for up to three months.

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