There's something special about a marbled cookie. Swirls of rich chocolate and creamy vanilla come together to create a dessert that's as beautiful as it is delicious. Now you can enjoy that classic bakery favorite while keeping the carbs low and the flavor high.
Our Marbled Chocolate & Vanilla Chip Cookies start with Scotty's Everyday Cupcake & Cake Mix, making them surprisingly easy to prepare while delivering a soft, tender texture. Cream cheese and butter create a rich, melt-in-your-mouth cookie, while cocoa powder transforms half of the dough into decadent chocolate. Twisting the two doughs together creates a unique marbled appearance, so every cookie is a little different.
To make these cookies even more indulgent, we fold sugar-free chocolate chips into the vanilla dough and sugar-free white chocolate chips into the chocolate dough. A few extra white chocolate chips pressed into the cookies after baking give them a beautiful bakery-style finish.
Preheat the oven to 325°F. Lightly grease or line two baking sheets with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese until smooth and creamy. Add the vanilla extract, Scotty's Allulose & Monk Fruit Sweetener, and salt, and mix until well combined.
Add the egg and egg white and beat until fully incorporated.
With the mixer on low speed, gradually add the cake mix and mix until a smooth, cohesive dough forms.
Transfer half of the dough to a separate bowl and set aside. Add the cocoa powder to the remaining dough and mix on low speed until fully incorporated. If the vanilla dough seems too soft, mix in up to 1 tablespoon of coconut flour to firm it up.
Fold the chocolate chips into the vanilla dough. Fold the white chocolate chips into the chocolate dough, reserving about 2 tablespoons of the white chocolate chips for after baking (see Note). Cover both doughs and refrigerate for at least 30 minutes.
Scoop 1 tablespoon of each dough and gently press them together. Roll into a smooth ball between your palms, then give the dough a slight twist to create a marbled appearance. (If the dough is sticky, lightly dampen your hands.)
Place the dough balls on the prepared baking sheets about 2 inches apart. Flatten each ball to approximately ½ inch thick using your fingers or the bottom of a glass.
Bake for about 14 minutes, or until the bottoms are lightly golden, the tops are set, and the internal temperature reaches 195–200°F.
Immediately after removing the cookies from the oven, gently press the reserved white chocolate chips into the chocolate portions of the cookies wherever the original chips have melted away. This gives the finished cookies a more attractive marbled appearance.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store completely cooled cookies in an airtight container at room temperature for several days. For longer storage, refrigerate or freeze.
Recipe Note
Note: Sugar-free white chocolate chips tend to melt almost completely during baking and can disappear into the dough. Reserving a small amount to press into the warm cookies after baking helps maintain the cookies' attractive appearance.
