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Levain Rocky Road Cookies with Crunchy Cashews

Levain Rocky Road Cookies with Crunchy Cashews Bliss

Indulge in Levain Rocky Road Cookies with Crunchy Cashews, featuring rich chocolate, gooey marshmallows, and a satisfying crunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free 1:1 baking flour for gluten-free option
  • 1 cup Unsweetened Cocoa Powder Use dark cocoa powder for richer taste
  • 1 cup Granulated Sugar Consider coconut sugar for a lower glycemic index
  • 1/2 cup Brown Sugar Can be swapped for light brown sugar or coconut sugar
  • 1 cup Salted Butter Use unsalted butter with an extra pinch of salt
  • 2 large Large Eggs No substitute recommended, but flax eggs work for vegan option
Mix-Ins
  • 1 cup Semi-Sweet Chocolate Chips Consider dark or white chocolate chips for a twist
  • 2 cups Gooey Marshmallows Larger marshmallows can be used for extra gooeyness
  • 1 cup Cashews Substitute with pecans, walnuts, or seeds for nut-free version

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. Cream together the salted butter with granulated and brown sugars using a mixer for about 3-4 minutes until light and fluffy.
  3. Add the large eggs one at a time, mixing well after each addition until the batter is smooth.
  4. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and pinch of salt. Gradually add to the wet ingredients, mixing gently.
  5. Fold in the semi-sweet chocolate chips, gooey marshmallows, and cashews, ensuring even distribution.
  6. Scoop generous amounts of dough onto the baking sheet, spacing them 2 inches apart.
  7. Bake for 11-13 minutes until edges are set and tops are slightly cracked.
  8. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months.

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