Some days I have unexpected recipe finds. For my mother-in-law’s birthday, I promised to bake her one batch of cookies per month of her choosing. She picked out an old recipe, which had, I believe, once been on the back of a package of Duncan Hines Cake Mix. It tasted okay, but I thought it needed to be “perked up” a bit. I changed the recipe around and added some ingredients to give it more flavor.Boom! My Marbled Chocolate Cookies recipe was born.
How To Make Marbled Chocolate Cookies
This recipe isn’t complicated to make, but it does call for the dough to be refrigerated for two hours before being baked. This is an important step! If you don’t do this the dough will be too sticky to roll. Also, if the batter seems too thin, mix in 1/4 to 1/2 cup of flour to the dough before refrigerating.
When rolling out the dough be sure not to roll the dough too thin. It will crumble and not stay together when you make the roll up. The easiest way to roll the dough is to place each it between two sheets of waxed paper. This makes it easy to transfer the chocolate layer on top of the vanilla layer.
- ½ cup shortening
- ½ cup butter, softened
- 1 tablespoon additional butter, softened
- 1 egg
- 1 teaspoon vanilla OR almond extract
- 1 package (15.25 ounces) marble cake mix
- ½ cup cocoa powder
- Mix shortening, ½ cup of butter, egg, and extract of your choice together in a large bowl until mixture is blended. Set aside chocolate packet in the cake mix box. Add cake mix slowly to the butter mixture, stirring until blended after each addition. Divide dough in half. To one half of the dough add the chocolate packet from the cake mix box and the cocoa powder. Stir until blended.
- Between two sheets of wax paper, roll out the yellow cake dough in a rectangle shape until dough is about ½ inch thick. Place the dough in the fridge to chill. Repeat the process with the chocolate batter. Allow dough to chill two hours.
- Remove the dough from the fridge. Place chocolate dough on top of the vanilla dough. Roll the mixture up, jelly roll style, beginning at the edge. Place the dough back into the fridge for 15 to 20 minutes. Remove the dough from the fridge and slice into ½ inch thick slices. Bake in preheated 350- degree oven for 10 to 12 minutes. Allow the cookies to cool before removing from the pan.
This recipe makes a lovely addition to a holiday cookie swap. If you prefer, you can substitute different flavorings into the mix as well. Instead of vanilla or almond, try coffee for a mocha marbled cookie recipe. You could also make the cookies gluten free by substituting a gluten free marbled cake mix. If you can’t find a marbled cake mix, use a gluten free vanilla cake mix. Divide the dough in half and add 1 cup of cocoa to the recipe in place of the chocolate mix and 1/2 cup cocoa used in the original recipe. What is your favorite cookie to make during the holidays?
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