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If there’s one thing I know for sure, it’s this: when Levain Bakery drops a cookie flavor, the internet loses its mind — and honestly, I get it. Thick, mountainous cookies with molten centers? Sign me up every day of the week.
But what if I told you that you could make a Rocky Road version right in your own kitchen?
And what if I also told you that these homemade cookies are:
✔ Extra thick
✔ Super chewy
✔ Loaded with chocolate
✔ Stuffed with marshmallows
✔ Filled with buttery cashews
✔ And bursting with flavor thanks to real Watkins vanilla?
Well, friends… grab your mixing bowls, because you’re about to bake Levain Bakery–inspired Rocky Road Cookies that taste like a gourmet dream and make your whole house smell like a chocolate lover’s paradise.
Welcome to your new favorite cookie recipe.
Yes — I said it. And I stand by it.
⭐ Why These Rocky Road Cookies Are Just So Dang Good
If you’re new here (hi, welcome!), you should know this about me: I’m a sucker for a chewy chocolate cookie. And these? Oh, they’re next level. They’re mountain-level. They’re “hide them from your family or you’ll never see them again” level.
Here’s what makes them special:
1. They’re inspired by Levain Bakery’s signature cookie style
Thick, tall, and underbaked just slightly so the centers stay wonderfully gooey — like a brownie disguised as a cookie.
2. They’re loaded with all the best Rocky Road mix-ins
Melty mini marshmallows ✔
Chocolate chips ✔
Buttery chopped cashews ✔
All in one jumbo, bakery-style cookie.
3. They use cold butter — the secret to Levain-style height
Trust me — don’t melt it, don’t soften it… Use it COLD, straight from the fridge.
4. Watkins vanilla ties everything together with gourmet depth
This recipe utilizes Watkins Organic Original Gourmet Baking Vanilla®, which lends the chocolate a warm, luxurious flavor boost that you won’t find in generic vanilla.
5. They’re perfect with coffee
These are the cookies you bake when you want a sweet treat that pairs beautifully with your morning or afternoon cup.
(Ahem: coffee cookies recipe vibes.)
6. They taste just as good the next day
That’s the magic of thick, chewy, bakery-style cookies.
🍫 Ingredients You’ll Need (and Why They Matter)
Here’s the rundown of what goes into these beauties — and exactly how each ingredient transforms the final cookie.
The Chocolate Base
Unsweetened Cocoa Powder
This gives the cookie its deep chocolate flavor without extra sweetness. Think brownie, but thicker and more intense.
Semi-Sweet Chocolate Chips
When these melt inside the dough, magic happens. You get those irresistible pockets of warm chocolate in every bite.
The Rocky Road Trio
Mini Marshmallows
These melt and create caramelized, gooey pockets throughout the cookie.
(Hot tip: freeze them for 10 minutes before mixing — they hold up better!)
Cashews (roughly chopped)
A classic Rocky Road ingredient, but richer and creamier than almonds. They add a buttery crunch that balances the sweetness.
Chocolate Chips
More chocolate = more joy. Enough said.
The Dry Ingredients
Cake Flour + All-Purpose Flour
The cake flour helps keep the cookies soft and tender, while AP flour keeps them thick and structured.
Cornstarch
This is the secret to that melt-in-your-mouth chewiness.
Baking Soda
Just the right amount of lift so the cookies rise tall.
Salt
Balances sweetness — don’t skip it!
The Watkins Star Ingredient
Watkins Organic Original Gourmet Baking Vanilla®
One teaspoon of this adds a warm, deep, gourmet flavor that brings out the chocolate and enhances every bite.
This is the kind of vanilla you use when you want people to say,
“Wow… why does this taste SO GOOD?”
⭐ Full Ingredient List (Copy & Paste Ready)
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1 cup cold butter, cut into cubes
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1 cup brown sugar
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½ cup sugar
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2 large eggs
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1 teaspoon Watkins Organic Original Gourmet Baking Vanilla®
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½ cup unsweetened cocoa powder
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1 cup cake flour
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1½ cups all-purpose flour
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1 teaspoon cornstarch
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¾ teaspoon baking soda
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½ teaspoon salt
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1¾ cups semi-sweet chocolate chips
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2 cups mini marshmallows
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¾ cup cashews, roughly chopped
👩🍳 How to Make Levain Bakery Rocky Road Cookies (Step-by-Step)
STEP 1 — Prep & Preheat
Preheat your oven to 410°F — yes, a higher temperature, just like Levain.
Line two baking sheets with parchment.
Pro Tip: The hotter oven helps the outside get crisp while the inside stays gooey.
STEP 2 — Mix the Cold Butter & Sugars
Add the cold cubed butter, brown sugar, and white sugar to your mixer.
Beat until the mixture is chunky and crumbly — not smooth.
Cold butter = bakery-style thickness.
Don’t fight it.
STEP 3 — Add Eggs & Watkins Vanilla
Add eggs and the Watkins vanilla and mix until just combined.
You want a thick, dense dough — not a fluffy one.
STEP 4 — Blend Dry Ingredients in a Separate Bowl
Whisk together:
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Cocoa powder
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Cake flour
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All-purpose flour
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Cornstarch
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Baking soda
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Salt
Add the dry mixture to your wet mixture and mix on low speed.
STEP 5 — Fold in the Chocolate Chips, Marshmallows & Cashews
Use a spatula or your hands to gently fold them in.
Frozen marshmallows work beautifully if yours tend to disappear in the oven.
STEP 6 — Form Giant Bakery-Style Dough Balls
Scoop large ¼-cup portions (or even bigger if you want that signature Levain size).
Lightly shape but DO NOT flatten.
Tall dough = gooey centers.
STEP 7 — Bake
Bake for 9–11 minutes until the edges are just set.
Centers should still look soft and slightly underbaked — trust the process.
Let cool for 10 minutes before moving.
⭐ Tips for the Best Ever Rocky Road Cookies
🍪 1. Use cold butter — always
This is what keeps the cookies thick instead of spreading flat.
🍫 2. Freeze marshmallows before baking
It keeps them from melting too fast.
🧈 3. Don’t overmix
Once the dry ingredients are in, be gentle.
🍪 4. Bake big cookies
Smaller ones won’t get that Levain-style texture.
❄ 5. Chill the dough (optional)
Chilled dough = richer flavor and even better structure.
🎉 Fun Variations to Try (Seasonal & Trending)
1. Peppermint Rocky Road (Holiday Version)
Add crushed peppermint pieces for a December-ready cookie.
2. Mocha Rocky Road
Add 1 teaspoon espresso powder → amazing with coffee.
3. Triple Chocolate Rocky Road
Use dark, milk, and semi-sweet chocolate chips for the ultimate choco-overload.
4. Walnut Swap
Swap cashews for walnuts or almonds for a more traditional Rocky Road flavor.
❄ How to Store, Freeze & Reheat
Room Temperature:
Store in an airtight container for up to 5 days.
Freezing Dough Balls:
Freeze raw dough up to 2 months — bake from frozen 1–2 minutes longer.
Reheating:
10 seconds in the microwave brings them back to warm, gooey perfection.
❓ FAQ (SEO-Friendly & User-Friendly)
Why use cold butter instead of softened butter?
Cold butter prevents excess spreading, creating thick cookies.
Can I replace the cashews?
Absolutely — walnuts, almonds, or pecans all work.
Can I make smaller cookies?
Yes, but they won’t be quite as gooey inside.
Why did my marshmallows dissolve?
They may have been too warm — try freezing them first.
❤️ Watkins Ingredient Spotlight
These cookies owe so much of their gourmet flavor to Watkins Organic Original Gourmet Baking Vanilla®.
It enhances chocolate, deepens sweetness, and adds that by-the-fireplace warm cozy aroma that makes people say:
“Wow, what did you put in these?”
⭐ Final Thoughts: Go Ahead… Bake These!
If you’re craving thick, gooey, bakery-style Rocky Road Cookies with melty chocolate, buttery cashews, and soft marshmallow pockets — this is the recipe you’ve been waiting for.
They’re fun, they’re indulgent, they’re wildly delicious…
And yes — they absolutely belong on your “Best Cookie Recipes” Pinterest board.
Bake a batch, tag me when you do, and don’t forget to save this recipe so it doesn’t get lost in the whirlwind of your cookie cravings.
Disclosure: I only recommend products I would use myself, and all opinions expressed here are my own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.
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