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Rocky Road Cookies

Indulge in the delightful Levain Bakery Rocky Road Cookies that combine rich chocolate, crunchy walnuts, and fluffy marshmallows in a chewy treat sure to please cookie lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, cold and cubed Essential for achieving fluffy texture.
  • 1 cup brown sugar, packed Provides caramel-like sweetness.
  • 1/2 cup granulated sugar Adds delightful crunch.
  • 2 large eggs Adds richness to the dough.
  • 1 teaspoon vanilla extract For aromatic depth.
  • 1 teaspoon baking soda Helps give the cookies a lift.
  • 1 teaspoon salt Balances the sweetness.
  • 2 3/4 cups all-purpose flour For the perfect cookie base.
  • 1 cup semi-sweet chocolate chips For an irresistible melt.
  • 1 cup dark chocolate chunks For an intense chocolate experience.
  • 1 cup mini marshmallows Adds fluffiness.
  • 1 cup chopped walnuts For a crunchy texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, add the cold, cubed butter along with both sugars. Beat them together until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter and sugar mixture, mixing just until combined.
  6. Gently fold in the semi-sweet chocolate chips, dark chocolate chunks, mini marshmallows, and chopped walnuts.
  7. Use a large cookie scoop (about 3 tablespoons) to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers remain slightly soft.
  2. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For thicker cookies, consider chilling the dough for 30 minutes before baking. Serve warm with a scoop of ice cream or alongside a glass of milk.