Marble Cookies

Marble Cookies are thick, chewy cookies with a twist of vanilla and chocolate. Chunks of creamy chocolate make these treats a real upgrade from regular chocolate chip cookies.

Why you'll love this recipe

• This delicious cookie is equal parts vanilla cookie and double chocolate cookie all in one!
• The beautiful marbled effect is very easy to make.
• Long lasting chewiness makes this a great care package cookie.

Marble Cookies are a fun twist on the standard chocolate chip cookie with only a minimum of extra effort. They are thick and chewy for days.

Freezing the dough balls before baking produces a slightly thicker cookie with less spread. This gives them a chewy texture with a longer shelf life, if they don’t get eaten first.

Ingredients

Instructions

This is an overview of the instructions. The full instructions are in the recipe card below.

1. In a medium bowl, whisk together flour, baking soda, and salt.
2. In the bowl of an electric mixer, combine butter and sugars for about 2 minutes. Add eggs, one at a time, and vanilla. Beat until light and fluffy. Mix in the dry ingredients.
3. Remove 1 ¾ cups of dough into a separate bowl.
4. Stir the cocoa into the remaining batter in the mixer bowl. Then stir half of the chocolate chunks into the chocolate dough. Stir the rest of the chocolate chunks into the vanilla dough.

5. Scoop cookie dough balls and freeze for at least 2 hours or overnight.
6. When ready to bake: bake on a parchment lined cookie sheet at 350 degrees F until edges just begin to turn golden brown.

Storage

Store the chewy chocolate marble cookies at room temperature in an airtight container for up to 1 week.

Tips and variations

• The freezer chill time is very important to this recipe for the best results. Baking the cookies right away will cause them to spread in the oven and be very flat.
• Almond flavoring can be substituted for the vanilla extract in the plain dough.
• Chocolate chips can be substituted for the chocolate chunks.
• The best way to satisfy sudden cookie cravings, is to make Marble Cookies dough ahead of time and keep the dough balls frozen to bake as needed.

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Marble Cookies

This chewy cookie is an upgrade to regular chocolate chip cookies.

5 from 6 votes

Pin Recipe Print Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Chill time: 2 hours hours

Total Time: 2 hours hours 50 minutes minutes

Servings: 30

Calories: 205kcal

Author: Wendy Sondov

Adapted From: “The Good Cookie” by Tish Boyle

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• ¾ cup light brown sugar packed
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract or almond extract
• 2 large eggs room temperature
• ¼ cup Dutch processed cocoa
• 12 ounces semi-sweet chocolate chunks or chocolate chips

Instructions

• Line the bottom of a jelly roll pan or other large baking pan with sides, with wax paper or parchment.
• In a medium mixing bowl, whisk together flour, baking soda, and salt.
• In the bowl of a stand mixer, combine butter and sugars for about 2 minutes. Add eggs, one at a time, and vanilla. Beat until light and fluffy, about 3 minutes more.
• At low speed, gradually add the flour mixture and beat until just combined.
• Remove 1 ¾ cups of batter into another bowl.
• Add the cocoa to the remaining batter in the mixer bowl. Mix until blended. Then stir half of the chocolate chunks into the chocolate batter.
• Stir the rest of the chocolate chunks into the vanilla batter.
• To form cookie balls: fill a cookie scoop (large 2 tablespoon size) half way with vanilla batter then the other half with chocolate batter to produce the beautiful marble effect. Release dough ball onto prepared pan. When all of the balls have been formed, place the pan in the freezer for at least 2 hours or overnight. (If the cookies are baked right away they will spread in the oven and be very flat.)
• When ready to bake: Pre-heat oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Place cookie balls on baking sheet 2” apart.
• Bake for 10-12 minutes or until the vanilla dough just begins to brown.
• Remove pan from oven. Cool on baking sheet for 5-10 minutes them move cookies to wire rack to cool completely.
• Store cookies at room temperature in an air tight container for up to 1 week.

Notes

Packing tips

Double wrap pairs of cookies, with bottoms together, in plastic wrap. Place in a column in air tight containers or zip lock bags for mailing.

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 83mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 211IU | Calcium: 18mg | Iron: 1mg

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First Published: March 7, 2013. Last Updated: February 16, 2024. Updated for better reader experience.

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