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Decadent Marbled Chocolate Brownie Cookies

Thick, soft-baked vanilla cookies marbled with rich fudgy brownie dough and generously drizzled with glossy dark chocolate ganache.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Brownie Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.33 cup cocoa powder Dutch-processed preferred
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Chocolate Drizzle
  • 0.5 cup chocolate chips semi-sweet or dark
  • 2 tbsp heavy whipping cream
  • 0.5 tsp light corn syrup optional, for shine

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Prepare vanilla dough: Cream 1/2 cup butter and sugars. Add egg and vanilla. Gradually mix in 1.5 cups flour, baking soda, and salt.
  2. Prepare brownie dough: Cream remaining 1/2 cup butter and sugars. Add egg and vanilla. Mix in 1.25 cups flour, cocoa powder, baking soda, and salt.
  3. Take 1 tablespoon of vanilla dough and 1 tablespoon of brownie dough. Gently press and roll them together into a single marbled ball.
  4. Place dough balls on parchment-lined baking sheets and chill in the refrigerator for 30 minutes. Preheat oven to 350°F (175°C).
  5. Bake for 11-13 minutes until edges are set but centers are soft. Let cool on baking sheet for 10 minutes, then transfer to a wire rack.
  6. Make the drizzle: Microwave chocolate chips, heavy cream, and corn syrup in 15-second intervals until melted and smooth.
  7. Generously zig-zag the warm chocolate ganache over the cooled cookies. Let set for 15 minutes before serving.

Notes

Do not overmix the dough balls when combining the two flavors, or the marbling effect will be lost. Chilling the dough is essential to prevent the cookies from spreading too flat.