These Chocolate Vanilla Swirl Cookies are a delightful treat I love to bake when I want something fun and classic with a twist. Buttery, tender, and rich with cocoa and vanilla flavor, these cookies bring together the best of both worlds in every bite. With their charming swirl design, they’re just as beautiful as they are delicious.
Why You’ll Love This Recipe
I love that these cookies are both visually striking and easy to make. They have a soft texture and a perfectly balanced flavor thanks to the combination of chocolate and vanilla doughs. They’re ideal for holidays, cookie swaps, or just when I want a batch of homemade cookies with something extra.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cocoa powder
2 tablespoons milk
Directions
- I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, I whisk together the flour, baking powder, and salt.
- In a large bowl, I beat the softened butter and sugar until it’s light and fluffy.
- I add the egg and vanilla extract to the butter mixture and mix until everything is combined.
- I gradually stir in the dry ingredients until a soft dough forms.
- I divide the dough into two equal portions.
- I mix the cocoa powder and milk into one of the dough portions to make the chocolate dough.
- I roll small 1-inch balls of both the vanilla and chocolate dough.
- I pair the chocolate and vanilla balls, roll them together into a short log, and slice into 1/4-inch thick rounds.
- I place the slices on the prepared baking sheet.
- I bake for 10-12 minutes until the edges are lightly golden.
- I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields about 24 cookies. It takes around 20 minutes to prep and 10–12 minutes to bake, for a total of roughly 30–35 minutes.
Variations
I sometimes roll the edges of the sliced cookies in colored sugar or sprinkles before baking for a festive look. I’ve also tried adding a pinch of espresso powder to the chocolate dough for a mocha version. For an almond twist, I swap the vanilla extract with almond extract.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to a week. They also freeze well for up to 2 months. I just thaw them at room temperature before serving. There’s no need to reheat, but a quick warm-up in the microwave gives a fresh-from-the-oven feel.
FAQs
Can I freeze the dough instead of the baked cookies?
Yes, I freeze the shaped dough slices on a baking sheet, then transfer them to a bag once frozen. I bake them straight from frozen, adding a minute or two to the time.
Can I use Dutch-processed cocoa powder?
Yes, I use either natural or Dutch-processed cocoa powder, depending on what I have. Dutch-processed gives a darker, richer flavor.
Can I make the dough ahead of time?
Definitely. I refrigerate the dough for up to 3 days or freeze it for longer storage.
Why do my cookies spread too much?
If that happens, I chill the dough logs before slicing and baking. Cold dough holds its shape better in the oven.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend with great results.
How thick should I slice the dough?
About 1/4 inch thick gives the best balance of crisp edges and soft centers.
Can I use a hand mixer instead of a stand mixer?
Yes, I use a hand mixer or even mix by hand if needed; it just takes a little longer.
Can I add chocolate chips?
I usually don’t, but I sometimes mix mini chocolate chips into the chocolate dough for extra indulgence.
Can I shape these into other designs?
Yes, I roll the two doughs together into pinwheels or checkerboard patterns for variation.
What’s the best way to store them so they stay soft?
I keep them in an airtight container with a slice of bread inside to maintain moisture.
Conclusion
These Chocolate Vanilla Swirl Cookies are a fun and flavorful bake I turn to again and again. With their charming marbled look and classic flavor pairing, they make any cookie platter pop. Whether I’m baking for a special occasion or just because, they always bring smiles.
Print
Chocolate Vanilla Swirl Cookies
- Total Time: 32 minutes
- Yield: About 24 cookies
Description
These Vanilla-Chocolate Swirl Cookies are buttery, soft, and beautifully marbled with rich cocoa and sweet vanilla doughs. Perfect for holiday baking, cookie swaps, or afternoon treats, they’re simple to make and irresistibly delicious.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cocoa powder
2 tablespoons milk
Instructions
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
Combine Wet and Dry: Gradually stir the dry ingredients into the butter mixture until a dough forms.
Divide and Flavor: Split the dough in half. Mix cocoa powder and milk into one half to create the chocolate dough.
Shape Dough: Roll each dough into 1-inch balls. Combine one vanilla and one chocolate ball, roll into a log, and slice into 1/4-inch thick rounds.
Bake: Arrange cookies on the prepared baking sheet and bake for 10–12 minutes until edges are lightly golden.
Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Dough can be chilled for easier slicing.
Store cookies in an airtight container for up to 1 week.
Great for decorative cookie boxes or gifting.
Swap cocoa with matcha for a vanilla-matcha twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
