If you love cookies that are crunchy on the outside and soft on the inside then these marbled chocolate chip cookies are for you! This recipe below will walk you through how to make a perfect batch of double chocolate chip cookies.
I just love double chocolate chip cookies and one of our favorites is these marbled ones. Why choose between white chocolate chip cookies and double chocolate chip when you can have them both? These marble cookies are pleasing to everybody and really fun to eat.
We really love the fun black and white colors we get from every cookie when we use black dutch cocoa powder instead of regular cocoa powder for the chocolate cookie portion. The black and white swirled together remind us of a Yin and Yang symbol which is symbolic of how these two flavors compliment each other so well.
🥘 Ingredients
- Softened butter
- Brown sugar
- White sugar
- Egg
- Vanilla
- Flour
- Cheesecake pudding mix
- Salt
- Unsweetened cocoa powder
- Semi-sweet chocolate chips
- White chocolate chips
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🍴 Recipe Tips
While these marble chocolate cookies don't really need to be chilled before being baked, letting them chill really helps to let the flavors develop a little more. The longer the cookie dough is in the fridge the more flavorful and wonderful these cookies will be.
While an overnight trip to the fridge makes a great tasting batch, a 15-minute break is just as fine and doesn't take nearly as much patience.
If at any point during the dough dividing you realize the dough is too dry, add in milk 1 tablespoon at a time and mix again until it's well incorporated. This will give some moisture and make the cookies easier to bind together.
💭 FAQs
You can keep the prepared dough in a covered bowl in the fridge for up to 3 days before baking or keep it in an airtight container in the freezer for up to 3 months.
These cookies can last about a week if stored properly in an airtight container at room temperature.
🔪 Instructions
Check out how to make Marbled Chocolate Chip Cookies with these simple step-by-step instructions:
- Cream together the butter and both sugars in a large bowl until light and fluffy. Beat in the egg and vanilla.
- Add in the flour, baking powder, salt, and dry pudding mix. Mix until just combined.
- Split the dough in half evenly into two bowls. Add the cocoa powder to one half and mix to combine.
- Add 1 cup of semisweet chocolate chips to the chocolate dough and 1 cup of the white chocolate chips to the other dough and mix each to combine.
- Divide each dough into a 1 tablespoon-sized portion.
- Take one portion from each dough and roll them together to form a ball.
- Place in the fridge for 15 minutes while preheating the oven to 375 degrees F.
- Grease a baking sheet and place 6-8 cookies on the sheet evenly spaced. The cookies do not spread, but you can use the bottom of a clean glass to press down on the balls slightly to get a rounder disc shape. Don't make them smaller than ¼ inch thick.
- Bake in the oven for 12 minutes and cool for 5 minutes on the baking sheet before transferring to a wire rack.
More great cookie recipes to try
- Triple Berry Muffin Mix Cookies
- Captain Crunch Cookies
- Cookies and Cream Pizookie
- Peanut Butter Marshmallow Cookies
- Easy Peanut Butter Cookies (With Cake Mix)
- Cherry Chip Cake Mix Cookies
📖 Recipe
Marbled Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened ($0.75)
- ½ cup brown sugar ($0.39)
- ½ cup white sugar ($0.11)
- 1 large egg ($0.08)
- 2 teaspoon vanilla extract ($0.04)
- 2 cups flour ($0.16)
- 1 3.4oz box cheesecake pudding mix (just the dry stuff) ($0.98)
- ½ teaspoon salt ($0.05)
- 1 tablespoons unsweetened cocoa ($0.10)
- 1 cup semi-sweet chips ($0.99)
- 1 cup white chocolate chips ($0.99)
Instructions
- Cream together the butter and both sugars in a large bowl until light and fluffy. Beat in the egg and vanilla.
- Add in the flour, baking powder, salt, and dry pudding mix. Mix until just combined.
- Split the dough in half evenly into two bowls. Add the cocoa powder to one half and mix to combine.
- Add 1 cup of semisweet chocolate chips to the chocolate dough and 1 cup of the white chocolate chips to the other dough and mix each to combine.
- Divide each dough into 1 tablespoon sized portions.
- Take one portion from each dough and roll them together to form a ball.
- Place in the fridge for 15 minutes while preheating the oven to 375 degrees F.
- Grease a baking sheet and place 6-8 cookies on the sheet evenly spaced. The cookies do not spread, but you can use the bottom of a clean glass to press down on the balls slightly to get a rounder disc shape. Don't make them smaller than ¼ inch thick.
- Bake in the oven for 12 minutes and cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
Recipe Tips
- While these marble chocolate cookies don't really need to be chilled before being baked, letting them chill really helps to let the flavors develop a little more. The longer the cookie dough is in the fridge the more flavorful and wonderful these cookies will be.
- While an overnight trip to the fridge makes a great tasting batch, a 15-minute break is just as fine and doesn't take nearly as much patience.
- If at any point during the dough dividing you realize the dough is too dry, add in milk 1 tablespoon at a time and mix again until it's well incorporated. This will give some moisture and make the cookies easier to bind together.
Make Ahead Instructions
- You can keep the prepared dough in a covered bowl in the fridge for up to 3 days before baking or keep it in an airtight container in the freezer for up to 3 months.
Storage
- These cookies can last about a week if stored properly in an airtight container at room temperature.
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