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  • Chocolate Cherry Marbled Cookies

    1 vote
    Chocolate Cherry Marbled Cookies
    Prep: 15 min Cook: 8 min Servings: 48
    by Culinary Envy
    188 recipes
    >
    Chocolate Cherry Marbled Cookies are soft, luscious, chewy chocolate, marbled with buttery vanilla and a slight hint of tart cherry in a silky drizzled chocolate. An irresistible combination!

    Ingredients

    • For the Chocolate Cookies: make separately.
    • 1¼ cups butter, softened
    • 2 cups sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • ¾ cup cocoa
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • For the Vanilla Cookies: make separately.
    • ½ cup butter
    • ½ cup shortening
    • 1 cup brown sugar
    • ½ cup sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • ½ teaspoon baking soda
    • 2½ cup flour
    • Glaze:
    • 4 ounces semisweet chocolate, chopped
    • 2 teaspoons cherry extract

    Directions

    1. Preheat oven to 350°. Line a baking sheet with a Silpat Non-Stick Baking Mat or parchment paper.
    2. For the Chocolate Cookies:
    3. In a large mixing bowl, cream butter and sugar until light and fluffy.
    4. Add eggs and vanilla; beat well.
    5. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Set aside while you make the Vanilla Cookies.
    6. For the Vanilla Cookies:
    7. Beat together the butter, shortening, brown sugar, and granulated sugar until creamy. Add the eggs one at a time, mixing well in between additions.
    8. Add vanilla, baking soda, flour, and mix well. Set aside.
    9. To form the cookies, place both of the dough’s into one large bowl and mix the two gently using your hands. It should have a marbled effect. Do not over mix.
    10. Scoop out the cookies using a cookie scoop onto the baking sheet. Place the cookies about 2” apart.
    11. Bake the cookies for 8 minutes.
    12. Remove the cookies and let cool on the cookie sheet for 5 minutes, then move to a cooling rack.
    13. When cookies have cooled completely, set them (still on rack) over a baking sheet or waxed paper. Place chocolate and cherry extract in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors to make an ⅛-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

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