These deliciously soft and chocolatey Marble Cookies might be the easiest cookie you'll make all year. With an easy shortcut, these cookies come together in just minutes. These make a great addition to a Christmas cookie exchange or a perfect weekend treat.
All about these Marble Cookies
- Texture—Chewy and soft with the perfect cookie crumb.
- Ease—I'd say these are beginner level. The only trick is stirring just the right amount to get that lovely swirl.
- Baking—Scoop with a 1 Tablespoon cookie scoop and place on a parchment lined cookie sheet. Bake at 375°F (190°C) for 10-11 minutes. Leave 2 inches between cookies so they can spread.
- Prep Time—Once your butter and eggs are at room temp, these cookies can come together in less than 5 minutes.
- Bake Time—These bake up quick in just 10-11 minutes on the center rack of the oven.
The simplest way to make marble cookies
Rather than making 2 doughs and mixing together, we just melted chocolate and gently mixed it in to one delicious basic cookie dough. This is such a simple hack to get a fancy cookie in a flash.
Be sure to mix gently for that last step so you get those beautiful chocolate and vanilla swirls.
Ingredients needed to make marble cookies
- All-Purpose Flour—The cookies pictured are made with regular all-purpose flour, but they'd be just as great with a Gluten Free flour substitute. I always use King Arthur Measure for Measure Gluten Free flour blend. You can read why here.
- Baking Soda & Salt—Giving you rise and flavor enhancement.
- Unsalted Butter—Using unsalted butter gives you more control over the saltiness of a baked recipe. Always use a room temperature butter (assuming your home isn't 100°F).
- Dark Brown Sugar—You can use light or dark, we always prefer dark brown because we love the slight flavor of molasses, but use whichever you prefer.
- Granulated White Sugar—This sugar is what gives you the slightly crisp outside and also helps brown the cookies so you know when they're done. And obviously it makes these perfectly sweet.
- Eggs—Eggs add texture, structure and softness to recipes. Always be sure your eggs are at room temperature. When eggs are added cold, it causes a "split" in the dough, as the butter seizes.
- Vanilla Extract—Always adding flavor.
- Chocolate Chips—This is what we melt and add right in to make the beautiful marble and add plenty of chocolate flavor.
- Coconut Oil—Just a dab makes the chocolate mixture smooth and just runny enough to blend and marbleize the dough.
Easy Cookie Ingredient Substitutes
- Gluten Free—Swap out the all-purpose flour for any Gluten Free Flour Blend, like Cup4Cup, Bob's Red Mill 1:1 or King Arthur Flour Measure for Measure. Just be sure the mix has xantham gum included and be sure to measure carefully. The taste will be just as wonderful, but the texture will have some slight changes.
- Dairy Free—Swap the butter for a dairy free butter in these marble cookies, such as Country Crock Plant Butter, my personal favorite. Be sure to use dairy free chocolate chips, such as Guittard semi-sweet or dark chocolate chips. If using a spreadable butter, rather than sticks of butter, refrigerate the cookie dough for 1 hour before baking so they don't spread too thin.
- Sugar Free—Cookies will never be as delicious without sugar, but there are plenty of low-glycemic sugar substitutes. I like monkfruit sweetener the best, but there's also Swerve and coconut sugar. Choose the one you like best, but the results will be mixed.
How to store Marble cookies
Room Temperature
Cookies can be stored at room temperature in an air-tight container or bag for up to 3 days. To extend the chewy, soft texture of your cookies, add a slice of regular sandwich bread to your container—this trick works by the cookies slowly absorbing the moisture from the bread and extending their room temperature shelf life.
Refrigerator
Refrigerating cookies is not recommended because the cold temperatures can cause them to dry out and soften. I never put my cookies in the fridge. They either go in a bag on the counter (and are eaten within a few days), or into the freezer to enjoy for up to 3 months!
Freezer
Storing cookies in the freezer is one of my favorite ways to ensure I always have a cookie ready when I need it (which is often, let's be honest). Simply allow cookies to cool completely, then gently place in a zip-top freezer bag. Add a sheet of parchment paper between the layers of cookies to keep them from sticking together. Place on a flat surface in the freezer. Frozen cookies can be enjoyed for up to 3 months!
Freeze Cookie Dough
I LOVE to freeze cookie dough. Simply portion the dough using a cookie scoop onto a large parchment-lined cookie sheet. Place the cookie sheet in the freezer for 30 minutes. Remove and place the dough balls into a zip top bag and freeze.
Pre-freezing the balls will keep them from sticking together. Simply remove a couple cookies and bake 13-14 minutes at 375°F and you can have warm, gooey cookies every night!
The BEST Marble Cookies
Ingredients
- 3 cups all-purpose flour or gluten free substitute
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temp
- ½ cup dark brown sugar
- 1 cup granulated white sugar
- 2 eggs room temp
- 1 teaspoon vanilla extract
For the chocolate mix-in
- 1 ½ cups chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper. Set aside.
- In a medium bowl combine flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter, and sugars. Cream together for one minute. Add eggs one at a time, mixing well after each addition. Add vanilla.
- While mixing on low, add flour mixture into sugars until combined.
- In a microwave safe bowl heat up chocolate chips and coconut oil until melted. Stirring occasionally so it doesn’t scorch.
- Using a wooden spoon, stir chocolate into cookie batter. DO NOT OVER-MIX. You want all those beautiful swirls.
- Scoop cookie dough using a cookie scoop and place on lined cookie sheet.
- Back on a center rack for 10-11 minutes. Once slightly cooled, transfer cookies to a cooling rack. ENJOY!
- ***Cookie dough can also be rolled into balls and frozen until ready to bake. When the mood strikes, bake frozen dough balls at 375°F for 12- 14 minutes or until set.
M
These are awesome! Way easier than I expected. I did chocolate spread that had oil in it instead of coconut oil and chocolate chips and it worked great. Bet Nutella would be an easy sub too if you don't have coconut oil!
Carol
Just made these today and they are amazing!! Hank you got the recipe!!