Best 8 Chocolate Swirl And Chip Cookies Recipes

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Chocolate swirl and chip cookies are a classic combination of flavors that is sure to please everyone. With their chewy texture, gooey chocolate, and rich flavor, these cookies are the perfect treat for any occasion. Whether you're a chocolate lover or just looking for a delicious dessert, these cookies are sure to hit the spot. In this article, we'll share a variety of recipes for chocolate swirl and chip cookies, so you can find the perfect one to suit your taste. From classic chocolate chip cookies with a swirl of chocolate frosting to cookies loaded with chocolate chips and chunks, we've got you covered. So preheat your oven and get ready to bake up a batch of these delicious treats!

Here are our top 8 tried and tested recipes!

DOUBLE CHOCOLATE CHIP SWIRL COOKIES



Double Chocolate Chip Swirl Cookies image

These irresistible double chocolate chip swirl cookies combine soft chocolate chip cookies and chocolate white chocolate cookies in one. Make sure you chill the cookie doughs as instructed. See recipe notes for freezing instructions.

Provided by Sally

Categories     Cookies

Time 4h

Number Of Ingredients 21

1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spoon & leveled)
2/3 cup (55g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon (15ml) milk (any kind, dairy or non)
1 cup (180g) white chocolate chips, plus a few more for optional topping
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (180g) semi-sweet chocolate chips, plus a few more for optional topping

Steps:

  • Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly beat it into the wet ingredients on low speed. The dough will be thick. Again on low speed, beat in the milk and then the white chocolate chips. The cookie dough will be sticky and tacky.
  • Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly mix it into the wet ingredients on low speed and then beat in the chocolate chips. The dough will be thick.
  • Cover both cookie doughs tightly and chill in the refrigerator for at least 3-4 hours or up to 3 days. It's imperative that both doughs are chilled otherwise the cookies won't hold shape.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Measure 1.5 Tablespoons of chocolate cookie dough. Roll into a ball. Measure 1.5 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough is particularly sticky and will stick to your hands, so wash/wipe them after you roll each.
  • Bake the cookies for 12-13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
  • Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more white chocolate chips + semi-sweet chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
  • Cover leftover cookies tightly and store at room temperature for up to 1 week.

LISA'S SWIRLED CHOCOLATE CHIP COOKIES



Lisa's Swirled Chocolate Chip Cookies image

This is a chocolate chip cookie recipe that my friend DeLynn's best friend gave to us. This is the recipe I use for normal chocolate chip cookies, but I've recently been making them with Nestlé's new White & Milk Chocolate Swirled chips. This is a yummy soft and delicious cookie!

Provided by Dine Dish

Categories     Drop Cookies

Time 20m

Yield 36-42 serving(s)

Number Of Ingredients 9

1 1/2 cups butter or 1 1/2 cups margarine
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, firmly packed
2 teaspoons vanilla
2 large eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
4 cups Nestle semi-sweet and white chocolate swirled chocolate morsels, divided (You can also use semi-sweet or milk chocolate chips)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mix butter, granulated sugar, brown sugar, vanilla and eggs in a large bowl.
  • Stir in the flour, baking soda and salt.
  • Stir in 2 cups of Swirled Chocolate Chips.
  • Drop dough by rounded measuring tablespoons, about 2-inches apart, onto ungreased cookie sheet.
  • Place the several of the reserved swirled chocolate chips on top of each cookie.
  • Bake 9 to 12 minutes or until light brown.
  • Cool slightly.
  • Remove from cookie sheet.
  • Cool on wire rack.

Nutrition Facts : Calories 178.9, Fat 8.1, SaturatedFat 5, Cholesterol 30.7, Sodium 208.5, Carbohydrate 25.1, Fiber 0.4, Sugar 14.4, Protein 1.9

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

CHOCOLATE SWIRL AND CHIP COOKIES



Chocolate Swirl and Chip Cookies image

I invented this recipe one day after getting bored of plain chocolate chip. You can leave out the chocolate chips to have just a marble cookie, or add 1/2 cup of peanut butter for an interesting flavor.

Provided by BLUEJEANS

Categories     Drop Cookies

Yield 18

Number Of Ingredients 10

½ cup butter
1 cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips
⅛ teaspoon unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the egg and vanilla. Combine the flour, rolled oats, baking soda and salt, stir into the creamed mixture. Then stir in the chocolate chips. Fold the cocoa powder in slightly, to create a marbled effect.
  • Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool for 2 minutes on the baking sheet before removing to cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 183 calories, Carbohydrate 26.3 g, Cholesterol 23.9 mg, Fat 8.6 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 112.3 mg, Sugar 17 g

CHOCOLATE SWIRLED BARS



Chocolate Swirled Bars image

These swirly chocolaty bars make a crunchy and elegant addition to any cookie tray-and couldn't be easier! Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 3

1-1/4 cups refrigerated Lightened-Up Holiday Cookie Dough
1 cup (6 ounces) dark chocolate chips
1/4 cup vanilla or white chips, melted

Steps:

  • Press dough onto the bottom of an ungreased 13-in. x 9-in. baking pan (dough will be thin). Bake at 350° for 11-13 minutes or until edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars.

Nutrition Facts :

CHOCOLATE-PEANUT BUTTER SWIRL COOKIES



Chocolate-Peanut Butter Swirl Cookies image

These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.

Provided by Samantha Seneviratne

Categories     easy, snack, cookies and bars, dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 6

1 (16-ounce/455-gram) jar smooth peanut butter (not natural)
2 cups/400 grams granulated sugar, plus more for assembling
3 large eggs
3/4 teaspoon kosher salt
1/2 cup/85 grams chopped bittersweet chocolate
3 tablespoons cocoa powder

Steps:

  • Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
  • Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
  • Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 1/2 inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
  • Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 21 grams, TransFat 0 grams

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY



Mix-And-Match Swirl Cookies Recipe by Tasty image

Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, baking soda, baking powder, peanut butter, chocolate hazelnut spread, cocoa powder, strawberry jam, cream cheese, chocolate cookie wafer, cookie cream filling, rainbow sprinkles, white chocolate

Provided by Matthew Johnson

Categories     Desserts

Yield 6 servings

Number Of Ingredients 16

1 cup unsalted butter, softened
1 ½ cups sugar
1 large egg
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup peanut butter
½ cup chocolate hazelnut spread
2 tablespoons cocoa powder
¼ cup strawberry jam
¼ cup cream cheese
½ cup chocolate cookie wafer
½ cup cookie cream filling
½ cup rainbow sprinkles
½ cup white chocolate, melted

Steps:

  • In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
  • Add the egg and vanilla extract and mix until fully incorporated.
  • Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
  • Split the base dough in half, add your desired mix-ins, and incorporate them fully.
  • We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
  • Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
  • Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
  • Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
  • Try additional combinations.
  • Enjoy!

Nutrition Facts : Calories 1042 calories, Carbohydrate 109 grams, Fat 62 grams, Fiber 4 grams, Protein 15 grams, Sugar 58 grams

CHOCOLATE-SWIRLED PEANUT BUTTER COOKIES



Chocolate-Swirled Peanut Butter Cookies image

Our kids' most-requested cookies are peanut butter and chocolate chip, so I created this combination. The two doughs swirled together create a marbled pattern that's so pretty, the cookies don't need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 20

3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
CHOCOLATE DOUGH:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use high-quality chocolate: The type of chocolate you use will have a big impact on the flavor of your cookies. Look for a chocolate that is at least 70% cacao.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before serving: The cookies will continue to cook as they cool, so it's important to let them cool completely before serving.

Conclusion:

Chocolate swirl and chip cookies are a classic dessert that can be enjoyed by people of all ages. With a few simple tips, you can make delicious chocolate swirl and chip cookies that are sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give this recipe a try!

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