Yield: Yields about thirty-six 2-1/2-inch cookies.
For a very distinct marbled pattern, handle this dough as little as possible.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I make these cookies every year around Christmastime. They are a favorite and delicious! If I don't, my husband begs for them and declares that Christmas isn't complete without them. They are fun to make, easy recipe instructions, and definitely better than making the vanilla and chocolate separate like most marbled cookie recipes call you to do!
These were good. I was trying to recreate a childhood favorite, that were originally sold at a now closed bakery in Swissvale, PA. But alas, it did not bring back memories. But they are worth making nonetheless. I made them straight away, without freezing. They are buttery, sweet, soft, and chocolaty. The dough was pretty dang tasty too. I'm not really a sweets person, but I like these.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?