Chocolate Marble Cookies: The Best Swirled Cookie Recipe You'll Ever Try
Chocolate Marble Cookies are soft, buttery, and eye-catching treats that swirl together classic vanilla and deep chocolate doughs into one irresistible bite. With crisp edges and a chewy center, they’re as fun to look at as they are to eat!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon milk optional, for chocolate dough consistency
Instructions
- Cream the butter and sugar:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla:
- Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Divide and flavor the dough:
- Split the dough in half. Leave one half as is (vanilla), and mix the cocoa powder (and milk if needed) into the other half until evenly combined for the chocolate dough.
- Create the marbled effect:
- Scoop a tablespoon each of vanilla and chocolate dough. Press them together and gently swirl or roll to form a marbled ball. Repeat with remaining dough.
- Chill (optional):
- For best texture, chill the shaped dough balls in the refrigerator for 30 minutes.
- Bake the cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Place the dough balls 2 inches apart and bake for 9–11 minutes, or until the edges are just set but centers still look slightly soft.
- Cool and enjoy:
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
- Want a more dramatic swirl? Gently twist the two doughs together before rolling into a ball.
- Add mini chocolate chips to either dough for extra texture.
- You can freeze the dough balls and bake directly from frozen—just add 1–2 minutes to baking time.
- These cookies keep well in an airtight container at room temp for up to 5 days.