The ultimate solution for when you can’t decide between a regular cookie or a chocolate one tbh. These are soft, chewy, and ridiculously good with a cup of coffee or oat milk on the side.
Bonus: Looks super fancy, but secretly really easy to make.
You Will Need
Margarine: keeps the cookies soft and tender while giving them that buttery flavor we all want.
Sugar: sweetness aside, sugar helps the cookies spread just the right amount in the oven.
Plant milk + vanilla: adds a little moisture and brings the flavors together.
Flour: the base that holds everything together.
Cocoa powder: for the chocolate side, this is what gives you that deep, rich flavor (and the perfect contrast to the vanilla dough).
Baking powder + baking soda: the lift! to make sure your cookies are light and chewy instead of dense.
Salt: always needed in baking! It balances the sweetness and makes all the other flavors pop.
Prep Time
10 mins
Cook Time
12 mins
Servings
10
INGREDIENTS
Vanilla cookie dough:
¼ cup margarine, softened
½ cup sugar
2 tbsp plant milk
splash of vanilla extract
1 cup flour
½ tsp baking powder
½ tsp baking soda
pinch of salt
Chocolate cookie dough:
¼ cup margarine, softened
½ cup sugar
2 tbsp plant milk
splash of vanilla extract
¾ cup flour
¼ cup cocoa powder
½ tsp baking powder
½ tsp baking soda
pinch of salt
INSTRUCTIONS
In a bowl, mix all the vanilla half ingredients until you’ve got a smooth dough.
In another bowl, do the same with the chocolate half.
Grab a little dough from each, press them together, and roll into a ball until you see a marble effect.
Press each ball down slightly on a baking sheet to form that classic cookie shape.
Bake at 360F for 10-12 minutes.
Let them cool just enough so you don’t burn your mouth, then dig in.
NOTES/TIPS
Don’t over-roll the dough balls! You want swirls, not a fully blended dough.
These cookies keep well in an airtight container at room temp for 2–3 days, but honestly… they won’t last that long.
