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Levain Rocky Road Cookies with Crunchy Cashews

Decadent Levain Rocky Road Cookies with Crunchy Cashews

Indulge in Levain Rocky Road Cookies with Crunchy Cashews, featuring chewy marshmallows and rich chocolate for a delightful treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • ¾ cup Unsweetened Cocoa Powder Dutch-processed for smoother taste
  • 1 cup Granulated Sugar Can substitute half with coconut sugar
  • ¾ cup Brown Sugar Light brown sugar recommended
  • 1 cup Salted Butter Softened; coconut oil for dairy-free
  • 2 large Eggs Flax eggs can be used for vegan
For the Mix-Ins
  • 1 cup Semi-Sweet Chocolate Chips Can use white or dark chocolate
  • 1 cup Mini Marshmallows Larger marshmallows create gooier bites
  • 1 cup Cashews Chopped; can substitute with pecans or walnuts

Equipment

  • mixing bowl
  • hand mixer
  • baking sheet
  • cookie scoop

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine softened salted butter, granulated sugar, and brown sugar. Beat until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition until smooth.
  4. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet mixture until just combined.
  5. Fold in chocolate chips, marshmallows, and chopped cashews.
  6. Drop generous balls of dough onto a lined baking sheet, spacing 2 inches apart.
  7. Bake for 11-13 minutes until edges are firm and centers remain slightly gooey.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For optimal results, chill the dough for 30 minutes before baking to reduce spreading and ensure thick cookies.

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