Marble Swirl Cookies

Marble Swirl Cookies

There’s something so fun and nostalgic about these Marble Swirl Cookies. They’re the kind of cookie you make when you can’t decide between chocolate or vanilla… so you just say “why not both?” The two doughs swirl together into the prettiest little cookies, and every bite has that perfect mix of buttery vanilla, rich cocoa, and melty chocolate chips. They’re simple, playful, and honestly just a joy to bake.

Why You’ll Love This Recipe

• You get two flavors in one cookie. The best of both worlds, no choosing required.

• They look so fancy, without the extra work. The marbled pattern forms naturally as you roll the dough.

• The texture is perfect. Soft centers, lightly crisp edges, and creamy pops of chocolate.

• Fun, hands-on process. Rolling the little dough balls together feels like edible arts and crafts.

• Kid-approved and adult-obsessed. These cookies disappear fast!

Ingredients

• Salted butter

• Light brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Baking powder

• Cornstarch

• Salt

• Cocoa powder

• Chocolate chips

Instructions

1. Preheat the oven
Set your oven to 350°F and line a cookie sheet with parchment paper. This helps the cookies bake evenly and prevents sticking.

2. Cream the butter and sugars
Beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and dreamy, about 2 minutes. This step gives the cookies their soft, tender texture.

3. Add eggs and vanilla
Scrape down the bowl, then add in the eggs and vanilla extract. Mix just until everything comes together.

4. Add dry ingredients (minus the extra 3 tbsp flour)
Add the flour (hold back 3 tablespoons for later), baking soda, baking powder, cornstarch, and salt. Mix until you get a smooth dough without streaks. Stop mixing before it gets tough.

5. Split the dough into two bowls

• One bowl gets the reserved 3 tablespoons of flour for the vanilla dough.

• The second bowl gets the cocoa powder for the chocolate dough.
  Mix each half with a spatula until fully combined.

• Add 1/2 cup of chocolate chips to each bowl after mixing, for a total of 1 cup.

6. Make mini dough balls
Scoop small portions of each dough, then cut each scoop in half so you end up with lots of tiny vanilla and chocolate dough pieces. This is what gives you beautiful swirls later.

7. Create the marble effect
Take four small dough balls, alternating flavors, think vanilla, chocolate, vanilla, chocolate. Gently squish them together and roll them into one larger cookie dough ball. Repeat until all the dough is used.

8. Bake
Place each dough ball 2 inches apart and bake for 12–14 minutes, or until the edges look lightly golden. The centers may still look soft, that’s perfect!

9. Cool and enjoy
Let them cool on the baking sheet for a few minutes before transferring to a rack. They’ll finish setting as they cool.

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Tips for Perfect Marble Cookies

• Don’t overmix after adding the flour; it keeps the cookies tender.

• Use equal amounts of chocolate and vanilla dough when forming each cookie for the prettiest swirls.

• Slightly underbake for super soft centers.

• Chocolate chips help highlight the swirl pattern and add the perfect sweetness.

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I hope these Marble Swirl Cookies bring as much joy to your kitchen as they do to mine. There’s just something so fun about watching the chocolate and vanilla dough twist together into those pretty, bakery-style swirls. If you make them, tag me or let me know how they turned out, I love seeing your creations. Happy baking, and enjoy every last bite!

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Marble Swirl Cookies

Yield: 16

Author: Jaegar Desjardin

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

These Marble Swirl Cookies blend soft vanilla and rich chocolate dough into one stunning, bakery-style cookie with the perfect bite of chocolate in every swirl.

Ingredients

• ½ cup salted butter (1 stick) softened at room temperature
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 2 eggs at room temperature
• 1/2 tbsp vanilla extract
• 1 ½ cups all-purpose flour + 3 tbsp
• ¼ tsp baking soda
• ½ tsp baking powder
• 1 tsp cornstarch
• ¼ tsp salt
• 3 tbsp cocoa powder
• 1 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Cream Butter & Sugars: In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
3. Add Wet Ingredients: Scrape down the bowl. Add the eggs and vanilla extract and mix until just combined.
4. Add the flour (but hold back 3 tablespoons for later), baking soda, baking powder, cornstarch, and salt. Mix until the dough comes together with no visible streaks; do not overmix.
5. Split the Dough: Use a spatula and divide the dough evenly into two bowls.
6. To one half, add the reserved 3 tbsp flour and fold with a spatula.
7. To the other half, add the 3 tbsp cocoa powder and fold until combined.
8. Create Mini Dough Balls: Use a small cookie scoop to portion each dough. Cut or pinch each scoop in half so you have small pieces of both the vanilla dough and the chocolate dough.
9. Form Marble Dough Balls: Take four small dough pieces, alternating colors (vanilla, chocolate, vanilla, chocolate). Gently press them together and roll into one larger dough ball. Repeat with the remaining dough.
10. Place dough balls 2 inches apart on the prepared baking sheet.
11. Bake for 12–14 minutes, or until the edges are lightly golden brown.
12. Do not overbake—cookies will set as they cool.
13. Let the cookies cool on the sheet for a few minutes, then transfer to a cooling rack. Enjoy!

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula