Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Marbled Chocolate-Vanilla Cookies

Scott Phillips

Yield: Yields about thirty-six 2-1/2-inch cookies.

For a very distinct marbled pattern, handle this dough as little as possible.


  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 2 Tbs. unsweetened cocoa powder
  • 2 oz. semisweet chocolate (preferably high quality), melted and cooled slightly


Several hours or the day before baking:

  • In a medium bowl, sift together the flour, baking powder, and salt. With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, scrape down the sides of the bowl, and beat again until blended. Add the flour mixture, beating just until combined. Remove half the dough (about 9 oz.); set aside. Whisk the cocoa into the melted chocolate; add to the dough remaining in the mixing bowl and beat briefly to blend.
  • Divide the chocolate and vanilla doughs into 8-pieces each, more or less the same size. Recombine the pieces, alternately pressing the chocolate and vanilla pieces together, to create a marbled ball. On a lightly floured surface, roll and shape the ball into a 9-inch-long log. (Handle the dough as little as possible to keep the marbled pattern more distinct.) Wrap in plastic and chill until very firm, 2 to 3 hours.

To bake:

  • Heat the oven to 350°F. Cover your cookie sheets with parchment. Unwrap the firm dough and roll the log briefly on the counter to make it more evenly round. Cut it crosswise into 1/4-inch-thick slices; arrange the slices 1-1/2-inches apart on the sheets. Bake until the edges are lightly browned, 9 to 11 minutes, rotating the sheets from the top to bottom racks after 5 minutes. Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.


Rate or Review

Reviews (2 reviews)

  • Dorrylady | 12/06/2017

    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!

  • maedae66 | 10/26/2012

    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.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.