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Marble Cookies with Chocolate Chip Swirls

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These easy marble cookies feature dramatic chocolate and vanilla swirls studded with melty chocolate chips. Soft in the center and crisp at the edges, they’re a playful, bakery-worthy treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons (18 g) unsweetened cocoa powder
  • 1 tablespoon (15 ml) milk (any type)
  • 1 1/4 cups (210 g) semisweet chocolate chips
  • Optional: 1/2 cup chopped toasted walnuts or pecans
  • Optional: Flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for about 2 minutes, until light and fluffy.
  3. Beat in eggs, one at a time, scraping down the bowl after each addition. Add vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low just until combined.
  5. Scoop out half of the dough into a medium bowl. Add cocoa powder and milk to this bowl. Gently fold together with a spatula until just swirled—do not overmix.
  6. Stir chocolate chips into the vanilla dough. Optionally, add a handful to the chocolate dough or reserve some to press on top before baking.
  7. Using a cookie scoop or two spoons, scoop a little vanilla dough and a little chocolate dough together, side by side, and gently roll into a ball. Place on prepared baking sheets, leaving 2 inches between cookies.
  8. Bake for 11–13 minutes, or until edges are golden and centers are just set but still look a little soft. Rotate pans halfway through baking if needed.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For dramatic marbled swirls, fold the cocoa dough into the vanilla dough just a couple of times—do not overmix. Use room temperature butter and eggs for best results. If dough is sticky, chill for 10 minutes. For thicker cookies, chill dough balls for 20 minutes before baking. Cookies can be made gluten-free or dairy-free with simple substitutions.

Nutrition

Keywords: marble cookies, chocolate chip swirl cookies, easy marble cookies, bakery style cookies, chocolate vanilla swirl cookies, kid friendly cookies, party cookies, homemade cookies

Find it online: https://atomicbite.com/marble-cookies-recipe-easy-chocolate-chip-swirl-cookies-guide/