Chocolate Marble Icebox Cookies

14 minutes
20 minutes

These cookies can be kept in the fridge unbaked for several days, or once baked can be frozen for up to two weeks. The recipe makes about 9 dozen cookies so baking in batches can be handy!

While the prep time is just 20 minutes, the dough must be refrigerated for at least 3 hours, so be sure to plan accordingly.


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 ounces unsweetened chocolate, melted


  1. In a large bowl beat butter with sugar until light and fluffy. Beat in eggs one at a time then add vanilla.
  2. Whisk together the flour, baking powder and salt. Stir into the butter mixture in two additions until smooth.
  3. Divide dough in half.  Pour melted chocolate over one half and stir to combine.
  4. Add the plain dough to the chocolate dough and stir roughly to make a marbled effect.
  5. Divide the marbled dough into thirds and place each on a large square of parchment paper. Roll into a 13 inch log and wrap in parchment paper, twisting the ends to secure them. Refrigerate until firm – at least 3 hours (logs can be refrigerated for up to 3 days).
  6. Cut logs into round, 1/3 inch thick slices. Place 1 inch apart on greased or lined pans.
  7. Bake in a 350 degree oven for 12-14 minutes. Let cool on pans for 5 minutes before transferring to a rack to cool completely. Baked cookies can be frozen for up to 2 weeks.

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