Chocolate Cherry Marbled Cookies Recipe
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
- Preheat oven to 350°. Line a baking sheet with a Silpat Non-Stick Baking Mat or parchment paper.
- For the Chocolate Cookies:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Set aside while you make the Vanilla Cookies.
- For the Vanilla Cookies:
- Beat together the butter, shortening, brown sugar, and granulated sugar until creamy. Add the eggs one at a time, mixing well in between additions.
- Add vanilla, baking soda, flour, and mix well. Set aside.
- 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.
- Scoop out the cookies using a cookie scoop onto the baking sheet. Place the cookies about 2” apart.
- Bake the cookies for 8 minutes.
- Remove the cookies and let cool on the cookie sheet for 5 minutes, then move to a cooling rack.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 48 servings | |
| Calories 207 | |
| Calories from Fat 96 | 46% |
| Total Fat 10.96g | 14% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.71g | |
| Cholesterol 35mg | 12% |
| Sodium 123mg | 5% |
| Potassium 47mg | 1% |
| Total Carbs 26.09g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 15.37g | 10% |
| Protein 2.39g | 4% |
