Short Description

Soft and buttery vanilla cookies marbled with rich chocolate dough, studded with melty chocolate chips in every bite. These visually stunning treats are perfect for gifting, tea time, or indulgent snacking.

Why You’ll Love This Recipe

• Double flavor: Combines classic vanilla with intense chocolate swirls for a stunning and delicious contrast.
• Easy to make: Simple step-by-step instructions with no special techniques required.
• Great for sharing: Eye-catching appearance makes them ideal for bake sales, parties, or homemade gifts.
• Customizable: Versatile recipe—swap chips or adjust sweetness to your liking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until the mixture is smooth and well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until a uniform dough forms.
5. Divide the dough into two equal portions. Stir the unsweetened cocoa powder into one portion until fully incorporated to form the chocolate dough.
6. Pinch off small portions of each dough, gently twist and roll together into balls to create a marbled effect.
7. Slightly flatten each dough ball and place it on the prepared baking sheet. Press a few extra chocolate chips on top each cookie.
8. Bake for 10–12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Makes: Approximately 24 cookies
• Prep time: 15 minutes
• Bake time: 10–12 minutes
• Cool time: 5 minutes on sheet plus 10 minutes on rack
• Total time: Around 40 minutes

Variations

• White chocolate swirl: Replace semi-sweet chips with white chocolate chips or chunks.
• Nutty twist: Fold in 1/2 cup chopped walnuts, pecans, or hazelnuts for extra crunch.
• Mint-chocolate: Add 1/2 tsp peppermint extract to the vanilla dough and use mint chocolate chips.
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Extra fudgy: Use dark cocoa powder for deeper chocolate flavor and richness.

storage/reheating

• Storage: Keep cooled cookies stored airtight in a container at room temperature for up to 5 days.
• Freezing: Freeze baked cookies for up to 3 months in an airtight, freezer-safe container. Thaw at room temperature.
• Reheating: Briefly warm in a microwave (10‑15 seconds) or in a 300 °F (150 °C) oven for 3–4 minutes to regain softness and freshness.

FAQs

What kind of cocoa powder should I use for the chocolate dough?

Use unsweetened natural cocoa powder for a classic chocolate flavor. You can use Dutch-process for deeper color and milder taste, though texture may vary slightly.

Can I chill the dough before baking?

Yes—refrigerate dough balls for up to 30 minutes before baking. Chilling helps prevent spreading, resulting in slightly thicker cookies.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough (covered) for up to 48 hours or freeze it for up to 1 month. Thaw in the refrigerator overnight before baking.

My cookies aren’t marbled enough. Any tips?

Gently roll the two doughs together—avoid overmixing to ensure distinct swirls. If swirls blend together, press shaped dough lightly onto more raw dough layers.

Can I use margarine instead of butter?

Butter is preferred for flavor and texture. Margarine may produce slightly softer cookies and can affect taste.

How do I prevent the cookies from becoming too flat?

Ensure your butter isn’t too warm. Chill dough slightly and don’t flatten it too much before baking.

Why are my cookies dry or crumbly?

Overbaking is usually the culprit. Remove from the oven when edges are set but centers remain slightly soft—they’ll firm up while cooling.

How do I achieve uniform cookies?

Use a cookie scoop to portion dough evenly before rolling for a consistent size and bake time.

Can I make these cookies dairy-free?

Yes—use dairy-free butter alternative and choose dairy-free chocolate chips. Ensure substitutes are soft enough for creaming.

How should I store these cookies in hot weather?

In warmer conditions, store in a cool, dry place. If room temperature exceeds 75 °F (24 °C), refrigerate in an airtight container for up to 5 days.

Conclusion

These Marble Chocolate Chip Swirl Cookies bring together the best of vanilla and chocolate in a beautifully marbled, easy-to-make treat. With flexible ingredient swaps and simple preparation, they’re ideal for bakers of all levels. Whether you’re sharing them with loved ones or keeping them all to yourself, these cookies are sure to impress and delight.

Marble Chocolate Chip Swirl Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Soft and buttery vanilla cookies marbled with rich chocolate dough, studded with melty chocolate chips in every bite. Perfect for gifting, tea time, or indulgent snacking.

---

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1/2 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until smooth.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until a dough forms.
5. Divide the dough in half. Stir cocoa powder into one half to create the chocolate dough.
6. Take a bit of each dough, gently twist and roll them together into a ball to create a marbled effect.
7. Slightly flatten the cookie dough balls and place them on the prepared baking sheet. Press a few chocolate chips on top.
8. Bake for 10–12 minutes, or until the edges are lightly golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

---

Notes

• Ensure butter is properly softened for easier creaming.
• Do not overbake to keep the cookies soft.
• Customize by using white or dark chocolate chips.

---

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 9g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 1.5g
• Cholesterol: 20mg