Chocolate-mint marble cookies

    These two-tone cookies are great fun for kids to make. They'll love squishing the cookie dough together to make each marble. Cream cheese gives these cookies an added richness. Just make sure both the butter and cream cheese are at room temperature before you start so that they'll incorporate fully into the dough. The food colouring is optional - omit it if you like or add more if you prefer a more vibrant green.


    1 person made this

    Ingredients
    Serves: 18 

    • 350g caster sugar
    • 170g unsalted butter, at room temperature
    • 120g cream cheese
    • 1 teaspoon baking powder
    • 1 teaspoon coarse sea salt, or to taste
    • 1 teaspoon peppermint extract
    • 1 teaspoon vanilla extract
    • 1 egg
    • 300g plain flour, divided
    • 8 drops green food colouring (optional)
    • 60g cocoa powder
    • 100g caster sugar, for rolling

    Method
    Prep:20min  ›  Cook:13min  ›  Extra time:17min chilling  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with a silicone baking mat or baking parchment.
    2. Put 350g caster sugar, butter, cream cheese, baking powder, salt, peppermint extract and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 240g of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
    3. Divide dough roughly in half and transfer one half to another bowl. Mix in food colouring, if using, and remaining 60g flour into one half of dough. Mix cocoa powder into other half. Pour 100g caster sugar into a small bowl.
    4. Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colours: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking tray, leaving 5cm between cookies. Repeat with remaining dough.
    5. Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.

    Note:

    Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

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