The Marble Snickerdoodles have cocoa in part of the batter and may be one of the best recipes for Snickerdoodles you have eaten. Use the bottom of a 1/2-cup measuring cup to flatten the cookies to the perfect size. Be sure to use salted butter.

Ben Mims
This Story Originally Appeared On myrecipes.com

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Read the full recipe after the video.

Recipe Summary test

active:
45 mins
total:
1 hr 50 mins
Yield:
About 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 2 cups flour, 1 1/4 tsp. cream of tartar, 3/4 tsp. baking soda, and 1/4 tsp. salt in a medium bowl. Stir together cocoa and remaining 1 2/3 cups flour, 1 1/4 tsp. cream of tartar, 3/4 tsp. baking soda, and 1/4 tsp. salt in another medium bowl.

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  • Beat butter, vanilla, 2 cups sugar, and 1 tsp. cinnamon at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Spoon half of butter mixture into cocoa mixture; spoon remaining butter mixture into flour mixture.

  • Beat plain batter until just blended; beat chocolate batter until just blended. Chill both mixtures 30 minutes.

  • Preheat oven to 350°. Stir together remaining 1/3 cup sugar and 3 tsp. cinnamon in a small bowl. Drop plain dough by level tablespoonfuls onto aluminum foil. Top each with 1 Tbsp. chocolate dough; roll together into a ball. Roll in cinnamon-sugar; place 3 inches apart on parchment paper-lined baking sheets, and flatten.

  • Bake at 350° for 14 minutes or until edges are lightly browned, lightly tapping baking sheets halfway through to deflate cookies. Cool 5 minutes; transfer to wire racks, and cool.

Chef's Notes

To turn these tasty cookies into sandwiches by spreading 2 cups cinnamon-raisin swirl peanut butter (such as Peanut Butter & Co.) onto half of the cookies (about 2 Tbsp. per cookie) and then topping with remaining cookies.

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