Chocolate Vanilla Swirl Cookies. Chocolate and Vanilla Swirl Cookies are an impressive treat that all cookie lovers will love! Beat in the egg yolk and vanilla extract until fully combined. Vanilla and Chocolate Swirl Cookies - rich and buttery, with a classic combination of vanilla and chocolate. They are one of the best treats alongside a cup of milk or coffee and also one of kids' favorite cookies due to the swirl effect. These vanilla and chocolate swirl cookies are sure to be a hit!

For Marbled Cookies: Several hours ahead or the day before baking, in a medium bowl, sift together the flour, baking powder, and salt. With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, scrape down the sides of the bowl, and beat again until blended. You can cook Chocolate Vanilla Swirl Cookies using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocolate Vanilla Swirl Cookies

Prepare of For Vanilla Dough.
You need 160 gm of All Purpose Flour.
It's 1 of Egg yolk.
Prepare 1/2 cup of caster Sugar.
It's 1 tsp of vanilla extract.
You need 110 gm of soft unsalted Butter.
You need of For Chocolate Dough.
You need 1/4 TSP of Salt.
You need 125 gm of All Purpose Flour.
It's 1 of Egg yolk.
Prepare 1/2 cup of caster Sugar.
You need 1/4 cup of unsweetened cocoa powder.
You need 110 gm of soft unsalted Butter.
You need 1/4 TSP of Salt.

Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each.

Chocolate Vanilla Swirl Cookies step by step

In a large bowl, blend the butter and sugar for 4 to 5 minutes until creamy. Add egg yolk and Vanilla extract and mix until well combined.
Add the floor and salt and using a spatula bring the dough together Wrap vanilla dough in a plastic wrap and shape into a rectangle. Refrigerate the dough for 2 hours.
In another large bowl, blend the butter and sugar for 4 to 5 minutes until creamy, add egg yolk and mix until well combined. Add flour, cocoa powder and salt mix everything well together. Wrap chocolate dough in plastic wrap. Shape like rectangle. Refrigerate for 2 hours.
Place Vanilla dough on parchment paper, dust with flour. Roll the dough into 9*12 inch rectangle. Do the same for chocolate dough. Both should be of same length and breadth.
Flip the Chocolate dough on top of vanilla dough. Rollup into a log using the parchment paper cover and refrigerate for 2 hours.
Preheat the oven to 180 degree and line the baking tray with parchment paper.
Slice the log into 1/4 inch thick cookies, place the cookies on the prepared baking sheet with a gap between them.
Bake cookies for 12 to 14 minutes until the edges are golden brown.
Allow the cookies to cool for 10 to 15 minutes on the baking sheet,now cool completely on the wire rack. Store in airtight container. Serve with cup of warm milk.

I will work on my swirling technique. These cookies look great and they taste great! They taste like a very tender shortbread, they melt in your mouth. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios.