Name: Chocolate Marble Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 22
Ingredients: 14 tablespoon unsalted butter, room temperature; ¼ cup granulated sugar; 1-16 ounce Chocolate Sugar Cookie Mix; ½ teaspoon baking soda; ¼ teaspoon baking powder; 1 large egg, room temperature; 2 sticks unsalted butter, room temperature; ¼ cup granulated sugar; 1-16 ounce Sugar Cookie Mix; ½ teaspoon baking soda; ¼ teaspoon baking powder; 1 large egg, room temperature; Electric Mixer or Stand Mixer with Paddle attachment

Chocolate Marble Cookies

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Servings

Prep Time

45 minutes

Cook Time

45 minutes

This uses Ann Clark’s two sugar cookie mixes both chocolate and sugar cookies creating a fun marble-like appearance.

Ingredients

For Chocolate Cookie Dough

14 tablespoon unsalted butter, room temperature
¼ cup granulated sugar
1-16 ounce Chocolate Sugar Cookie Mix
½ teaspoon baking soda
¼ teaspoon baking powder
1 large egg, room temperature

For Sugar Cookie Dough

2 sticks unsalted butter, room temperature
¼ cup granulated sugar
1-16 ounce Sugar Cookie Mix
½ teaspoon baking soda
¼ teaspoon baking powder
1 large egg, room temperature

Equipment Needed

Electric Mixer or Stand Mixer with Paddle attachment

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Directions

Preheat oven 350F. Prepare 4 trays with parchment or ungreased.
For Chocolate Sugar Cookie Dough: Beat 14 tablespoons butter and ¼ cup sugar in stand mixer, on medium, with paddle attachment or electric mixer, until just smooth, about 1 minute.
Add ½ cup dry mix to the mixer, on medium-low, scraping as needed, until incorporated, about 1 minute.
Add egg and remaining mix, until well blended, scraping the sides as needed, about 1 minute.
Scoop 22 balls. Set aside covered.
For Vanilla Sugar Cookie Dough: Beat 2 sticks butter, ¼ cup sugar and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 1 minute.
Add egg and remaining mix and mix until well blended, scraping the sides as needed.
Scoop 22 even balls.
For Assembly: Roll one vanilla and one chocolate cookie dough ball between palms to create a swirled pattern. Repeat with all the dough balls and place 6 balls onto the prepared baking sheet, leaving about 2 inches between each cookie. Repeat with other trays.
Bake in preheated oven, 1 sheet at a time, until golden on the edges, about 15 minutes.
Cool cookies on the pan, about 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.

Recipe Note

Notes & Tips:

To make ahead: Make and assemble and chill the dough balls overnight.

Photo by Laura Kanya