• Butter 1 cup • 717 kcal
  • light brown sugar 1 cup
  • Sugar 3/4 cup • 470 kcal
  • Egg 1 plus 1 yolk • 130 kcal
  • Vanilla Extract 1 tsp
  • All-purpose flour 1 1/4 cup
  • Bread flour 1 1/4 cup
  • Baking soda 3/4 tsp
  • Salt 3/4 tsp • 1 kcal
  • Peanut butter 3 tbsp
  • Cocoa powder 3 tbsp
  • chocolate truffles 8 round, cut in half
  • Sea salt a pinch
Calories refers to 100 gr of product

Vanilla and Chocolate Marble Cookies are beautiful black-and-white cookies with a soft, melty surprise in the center. These cookies are perfect for all ages. The peanut butter flavor in the vanilla sugar cookie dough ensures that this is a treat to be beloved by everyone you shared them with.

Marble cookies have a beautiful light-and-dark swirl. And this recipe is even more special thanks to a hidden molten chocolate truffle inside every bite.

How to marble sugar cookie dough

This is a simple cookie dough recipe that you’ll divide into two flavorful colors: peanut butter and chocolate. Make the sugar cookie dough by combining wet and dry ingredients in a mixing bowl until you have a soft dough. Divide the dough in half to be flavored, then roll out and freeze the dough in two separate covered rectangular packages.

Then all that’s left to do is roll the doughs together and assemble your marble biscuits with a gooey surprise in the center.


In a mixing bowl, combine the butter, brown sugar, and white sugar until well combined using an electric mixer.

Add the egg, egg yolk, and vanilla and mix until combined. Set a fine-mesh strainer over the mixing bowl and sift in the all-purpose flour, bread flour, baking soda, and salt.

Fold in the flours until you have a smooth dough. Divide half of the dough into a second mixing bowl. Add peanut butter to one half of the dough and cocoa powder to the other bowl of dough.

Mix both to combine.

Place each portion of dough onto a sheet of plastic wrap. Press into a square and fold the plastic wrap to cover the dough and seal. Place both packages of cookie dough in the freezer for one hour.

Lightly flour a work surface and remove the dough from the plastic wrap. Roll into a large rectangle. Repeat with the second piece of dough. Stack the two dough rectangles on top of each other and roll together.

Cut the rectangle in half horizontally and place the two halves on top of each other so you have a stack of four smaller rectangles. Roll to press together, then roll the dough up into a log. Slice the log into ¼-inch rounds.

Place each cookie round on a flat surface and roll to flatten. Place a chocolate truffle in the center of each cookie and stack a second rolled-out cookie on top of the truffle. Press down to seal the two cookies together.

Place the cookies on a parchment-lined baking sheet and bake for 9 minutes, until just cooked and soft. Enjoy warm.

What is the secret to making chewy cookies?

To ensure your cookies are soft and chewy, be sure not to over-bake them. Check the cookies after 9 minutes. They should look slightly underdone when you remove them from the oven, but don’t worry they will firm up as they cool.

In addition, when making the dough, avoid over-mixing after you add the flour. Too much mixing can result in tough cookies, rather than soft and chewy.


  • You can substitute peanut butter with another nut butter, such as almond, cashew or sunflower seed.
  • Instead of cocoa powder, you can use Nutella or another chocolate spread. Be sure that your dough turns nice and chocolate-colored for the best marbling effect.
  • Freezing the dough makes it easier to roll out and ensures that your cookies won’t bake too quickly.