Marble Cookies Recipes

CHOCOLATE-MINT MARBLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
• Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
• Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
• Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.

MARBLED TAHINI COOKIES

Steps:

• In a medium bowl, whisk to combine 3 cups flour, the salt and baking powder; set aside. Coat a small loaf pan with cooking spray, then line with plastic wrap, tucking it into the corners and leaving plenty of overhang. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioners' sugar on medium-high speed until fluffy, 2 to 3 minutes, scraping bowl as needed. Add the large egg and the vanilla; beat on medium-high until combined, about 2 minutes, scraping the bowl as needed.
• Add flour mixture; beat on low speed until combined; then increase speed to medium and beat until dough starts to clump together, scraping bowl as needed.
• Remove dough from bowl, knead lightly and form into a fat log. Using a bench scraper or knife, cut into two pieces, one about 1/3 of the dough, and the other 2/3 of the dough. Return the larger piece to the bowl, add the plain tahini, and beat on medium speed until fully combined. Remove from bowl and set aside. Add the smaller piece and the black tahini to the bowl and beat on medium speed until fully combined.
• On a generously floured surface, using a bench scraper or a knife, cut the white dough in half. Pat half the white dough into a 5-inch square. Cut the black dough in half, then pat half the black dough on top of the flattened white dough to match dimensions. Repeat with remaining white dough, then black dough, so you have four alternating layers of white dough and black dough. Cut in half crosswise, and gently knead and roll one piece to marble the two colors together. Repeat with the second piece of dough. Stack both pieces of dough together (they should be fairly soft at this point, so be gentle), and briefly knead the pieces together to form one dough.
• Press dough into prepared pan, and fold the plastic wrap over the top to seal. Gently press down to even out the surface as much as possible. Chill until firm, preferably overnight, or at least a few hours and up to 3 days ahead, or freeze up to 3 months.
• Heat oven to 325 degrees. Beat the egg white with 1 teaspoon water to thin it out. Spread the sanding sugar out on a small baking sheet. Remove the block of dough from the loaf pan and unwrap it. Trim the slanted sides and the top if you want them really square. Very lightly brush the outside of the block with the egg white mixture. Press the block firmly to coat all sides (except the ends) with the sugar, sprinkling and pressing it on to cover any bare spots.
• Cut the block into barely 1/4-inch-thick slices, and lay them out 1 inch apart on two parchment- or silicone mat-lined baking sheets. Freeze until firm, about 10 minutes.
• Bake until cookies are golden underneath, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely. Cookies will keep in an airtight container at room temperature up to 1 week.

CHOCOLATE MARBLE COOKIES

Steps:

• Heat oven to 350°F. Lightly spray 2 large cookie sheets with cooking spray.
• In large bowl stir cookie mix, butter, egg, water and vanilla until soft dough forms. Cover, and refrigerate until firm; about 30 minutes.
• Divide dough in half. Stir melted chocolate into 1 half of dough. Shape about 1/2 teaspoon each of chocolate and white dough into 1-inch ball of marbled dough. Place about 1 inch apart on prepared cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until about 1/4 inch thick.
• Bake 8 to 11 minutes or until set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to wire rack.

CHOCOLATE CHIP MARBLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MARBLED CHOCOLATE PEANUT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.

MARBLE COOKIES

Steps:

• Melt together the chocolate chips and pecans.
• Set aside to cool.
• Cream together the butter, sugar, salt, vanilla, and flour.
• Stir in chocolate mixture.
• Swirl slightly.
• Drop by teaspoonfuls onto ungreased baking sheet.
• Flatten with a greased glass dipped in sugar.
• Bake for 10 minutes at 350 degrees.

CHINESE MARBLE COOKIES

Steps:

• Preheat oven to 400 degrees.
• Beat the shortening with sugar and egg until light and fluffy.
• Add egg, then vanilla.
• Add dry ingredients and beat until well combined.
• Add chocolate a little at a time, cutting in with a knife. Do not stir.
• Form dough into balls and place on an ungreased cookie sheet. Flatten with the bottom of a sugar-coated glass.
• Bake 8 to 10 minutes until lightly golden.
• NOTE: I find these a bit salty, i will have to reduce the salt next time. Baked them for 15min.