Easy Marble Cookies

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These Marble Cookies are chewy, and soft, and have unexpected extra chocolaty flavor from the addition of chocolate chips. Now you don’t have to choose between a chocolate or vanilla cookie when you have this delicious combination in one cookie.

Pin Marble Cookies to make later.

A stack of Marble Cookies on a table next to a glass of milk.

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What ingredients do I need to make this recipe?

This recipe starts with a cake mix which makes it very easy and less time-consuming. It’s a bit more economical too.

  • Marble Cake Mix – I used Duncan Hines Fudge Marble Cake Mix
  • Neutral Oil – Vegetable or Canola oil is best here.
  • Water – The amount is divided so be sure to read the recipe.
  • Egg – you only need one.
  • Semi-Sweet Chocolate Chips – If you don’t have semi-sweet, use milk chocolate.

Why You’ll Love This Recipe

  • It starts with a cake mix! 
  • With both chocolate and vanilla, it’s the best of both worlds.
  • It’s economical.
  • It’s a bit chewy but has that burst of chocolate from the chocolate chips.
  • The cake mix shortcut is an easy way to get an impressive cookie.
A front view of a marble cookie being held in front of a glass of milk.

Pro Tip: When combining the two different batters, gently mix so you achieve that marbled look.

How do you serve Fudge Marble Cake Mix Cookies?

This recipe makes a few dozen cookies so they are perfect for a dessert buffet. If you tailgate for sporting events, they are easily transported and will be thoroughly enjoyed by the gang.

They can easily be tucked into a lunch box for a sweet treat or enjoyed after school or work with a cold glass of milk.

Enjoy a few after dinner with a cup of coffee or tea.

My friend, Krista, gave me this recipe and even bought me the cake mix to make it. Her kids love them and ask for them all the time. I think they would also ship well in a care package if you have college students or family in the military. (I’ll get back to you on this after I send my son some.)

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How do you store these cookies?

After cooling completely on a wire rack, store them in airtight containers on the counter for 4 to 5 days. My bet is they won’t last that long.

I have not tried freezing them but I expect they can be frozen. If you try it, leave me a comment. I’d love to know how it worked out. You might have better luck if you portion out the dough and freeze it before baking.

Bake right from the freezer adding 2 or 3 minutes to the cooking time. Watch them closely, though, so they don’t burn.

5 cookies on a marbled counter.

More Tasty Marbled, or Swirled, Recipes

In addition to this marble cookies recipe, sometimes called chocolate swirl cookies or chocolate vanilla swirl cookies, enjoy these other marbled and swirled recipes.

Tips for Successful Cookie Baking

  • Read through the ingredients and instructions before beginning.
  • Get all of your ingredients ready and measured.
  • Use parchment paper or silicone baking mats on your baking sheets.
  • A cookie scoop will get you uniform-sized cookies that will bake evenly.
  • Set a timer! It’s easy to get distracted with other tasks and forget about the oven.
  • Cool cookies completely before storing them. Putting away warm cookies will sometime alter the texture.

Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!

Marble Cookies

Pour the milk and enjoy some marbled cookies.
5 from 6 votes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies Bars and Brownies
Cuisine: American
Servings: 4 dozen

Ingredients

  • 1 box Duncan Hines Deluxe Fudge Marble Cake Mix
  • cup vegetable or canola oil
  • 4 Tablespoons water divided
  • 1 egg
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350℉. Line two baking sheets with silicone baking mats or parchment paper
  • Using a wooden spoon or rubber spatula, blend the cake mix (not the small packet), oil, 3 tablespoons of water, and the egg until mixed. Add chocolate chips.
  • Transfer ¼ of this dough to a small bowl and stir in the contents of the small packet with 1 tablespoon of water.
  • Spoon the dark dough over the light dough and swirl as you would a cake mix, being careful not to combine them. You want a definition between the colors.
  • Using a cookie scoop, drop dough onto prepared baking sheets about 2 inches apart.
  • Bake at 350℉ for 10 to 12 minutes until the edges are light brown.
  • Remove from oven and allow to cool on cookie sheet for 1 minute before removing cookies to a cooling rack to cool completely.

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5 from 6 votes (6 ratings without comment)

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