Dec
15

Chocolate and Vanilla Swirl Cookies

Chocolate and Vanilla Swirl Cookies are an impressive treat that all cookie lovers will love! Bring a batch to your next cookie swap or bake them to share with friends and family!

Chocolate and Vanilla Swirl Cookies - impressive cookies that taste delicious!

I wish that I could make cookies for each and every one of you. Cookies are my favorite thing to share with friends and family. You can never have too many cookie recipes. Have you checked out my Pinterest Board dedicated to cookies? With over 500 cookie recipes, you will find something that everyone will love.

For this year’s annual Food Blogger Cookie Swap, I baked a few batches of Chocolate and Vanilla Swirl Cookies and shipped them off to three other lucky food bloggers. I found the recipe for these cookies from America’s Test Kitchen last Christmas and knew that I wanted to bake them ever since. They are perfect for cookie swaps and shipping. Not only do they taste amazing, but the chocolate and vanilla swirl is pretty impressive as well. Don’t be intimidated by the swirl design, the technique is a lot easier than it looks. I followed the tutorial here. It is really as simple as layering the two cookie flavors on top of each other, rolling the dough and then slicing into cookies.

Chocolate and Vanilla Swirl Cookies - impressive cookies that taste delicious! Chocolate and Vanilla Swirl Cookies - impressive cookies that taste delicious! Chocolate and Vanilla Swirl Cookies - impressive cookies that taste delicious! Chocolate and Vanilla Swirl Cookies - impressive cookies that taste delicious!

This was the second year that I participated in the Great Food Blogger Cookie Swap. I love participating because it gives me an opportunity to “meet” other bloggers. And who can resist a few dozen cookies?

The Great Food Blogger Cookie Swap 2014
I received delectable cookies from Becca at The Salted Cookie, Carol at Cafe Carol and Kimberly at Rhubarb and Honey. Check out pictures of the cookies I received here, here and here. Then, head over to their blogs to find the recipes.

Yields about 4 dozen large cookies

Chocolate and Vanilla Swirl Cookies
Save Recipe

Ingredients

  • For the vanilla layer:
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • For the chocolate layer:
  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder
  • 1/2 teaspoon salt
  • 2 ounces semi-sweet chocolate chips
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract

Instructions

  1. To make the vanilla layer, whisk the flour and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
  2. To make the chocolate layer, whisk the flour, cocoa powder and salt together in a medium bowl; set aside. Melt the chocolate chips in a heatproof bowl set over a pot of simmering water. Let cool completely. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks, cooled chocolate and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
  3. To make the cookies, preheat oven to 325 degrees F. Roll one vanilla dough log into a 12-inch square. Repeat with one chocolate dough log. Flip the chocolate dough on top of the vanilla dough so that the chocolate dough is layered on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs stick to one another. Roll up the dough into one big log, pressing gently as you roll to adhere the dough. Carefully slice the log into 1/4-inch-thick cookies. Repeat with the remaining two dough logs. Bake 12 to 15 minutes, or until the edges begin to brown. Let cool and enjoy!
http://www.spoonfulofflavor.com/2014/12/15/chocolate-vanilla-swirl-cookies/

Source: America’s Test Kitchen

Chocolate and Vanilla Swirl Cookies - impressive cookies that taste delicious!

31 Comments

  1. Julie | This Gal Cooks

    Oh I just noticed that you are using your new logo for the watermark. LOVE it. 🙂

    I also love these cookies. I wish you could make all of us cookies, too. 😉 Have a great week, Ashley!

    • Ashley

      Thanks, Julie! My new watermark is just a sneak peek of what else is to come in the new year!

  2. Melanie | Melanie Makes

    Oh how I would’ve loved to be on the receiving end of your cookies, Ashley – love those swirls!

  3. Sarah @ The Gold Lining Girl

    These cookies look perfect!! You made them so beautifully! I love swirl cookies – they’re just so pretty. I would’ve loved to get a box of these in the mail!!

  4. Kelly

    Oh my gosh, I would have loved to receive these cookies!! They look gorgeous and the swirl is just perfect! Love the packaging too, so elegant and pretty 🙂

  5. Danae @ Recipe Runner

    These cookies are so pretty Ashley! I’ve never tried to make a swirl cookie, I definitely want to give it a try though!

  6. Mira

    I love all your cookie recipes, but these are extra special! You’ve created the perfect swirl! Love the packaging! Will definitely give them a try! Have a nice week!

  7. Denise | Sweet Peas & Saffron

    What gorgeous cookies! I love that you don’t have to choose between vanilla and chocolate…you get both 🙂

  8. Beth @ bethcakes

    Ashley, these swirly cookies are the cutest things! I can imagine how exciting it would be to get some of these in the mail. 🙂 This was the first year I did the cookie swap and it was so fun!

  9. Sues

    Thanks for making me cookies 🙂 Seriously though, these look right up my alley!!

  10. Joanne

    My family is filled with both vanilla lovers and chocolate lovers but few who love both so I am always torn about what to make. Bet I could please everyone with these!

  11. Annie @Maebells

    These are so impressive! Everything is better with a bit of swirl added!

  12. Nora @ Savory Nothings

    I LOVE swirl cookies! They are so much fun to make – and yours look just about perfect Ashley!

  13. Aimee @ Like mother like daughter

    These cookies are GORGEOUS! Wasn’t this cookie swap so much fun? This was my first year participating, but I just loved it!

  14. Hmm

    I made these last night. I’m sad. they look adorable but they taste bland and not at all sweet. I’m wondering if there is a mistake in the recipe ? It doesn’t taste like enough sugar. Should it be granulated instead of confectioners? I’ll give these a go again but double the sugar amount next time. I’ll use this batch to make a cookie crust for a chocolate pie.

    • Ashley

      Hi! I am sorry to hear that you didn’t think they were sweet enough. They are not a really sweet cookie, but the chocolate and vanilla flavors give them a delicious subtle flavor.

  15. Renee @ Awesome on $20

    You’re right. These cookies are impressive. Now I’m sad that I didn’t get matched with you in the cookie swap.

  16. Jessica Robinson

    These look so beautiful! (and tasty!!) cannot wait to try making them!

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  19. Sangeeta Govil

    The cookies came out beautifully…could have been slightly more sweet though…thank you so much..

    • Ashley

      Hi, Sangetta! I am glad to hear that the cookies came out well. Happy Holidays!

  20. Amanda

    2 hours to firm up in the fridge was actually way too long in my case. I actually had to let it warm up some for me to even be able to roll it. I try using cling wrap because I stupidly forgot to buy wax paper and I screwed up so royally that I ended up losing half of the dough… Never use cling wrap.
    The end result for me was not pinwheels but just mixed cookies.

  21. Barb

    Your cookies turned out beautiful! Question: ATK uses hard boiled egg yolks in their recipe. Were yours raw egg yolks? I would rather use the raw – one less step and much easier. Thank you for the recipe!

    • Ashley

      Hi, Barb! I’m not sure which ATK recipe you are referring to. This recipe uses raw egg yolks.

      • Barb

        Hi Ashley, Thanks for your response. I like your recipe and will try it that way. The recipe I was referring to was ATK Black & White Spirals.

        Merry Christmas!

        • Barb

          Here is what the ATK site states: “It took some detective work to develop a French butter cookie recipe with a properly sandy texture. Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient—hard-cooked egg yolk—which eliminated excess moisture and perfected the texture of the cookies.”

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