adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double Chocolate Chunk Swirl Sugar Cookies
Double Chocolate Chunk Swirl Sugar Cookies
0 Likes
Prep Time:
1 hour 5 minutes
Total Time:
3 hours 5 minutes
Discover a creative cookie recipe by blogger Angie McGowan of Eclectic Recipes. Find the tutorial on our website.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • 1/4 cup vegetable oil
  • 2 tablespoons water
  • 2 eggs
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened (not melted)
Instructions:
  • Combine the double chocolate chunk cookie mix, oil, water, and 1 egg in a medium bowl until fully mixed. Let it sit for a bit.
  • Combine sugar cookie mix, softened butter, and remaining egg in a separate bowl until fully mixed.
  • Place the sugar cookie dough between parchment paper and roll it out into an 18x12-inch rectangle using a rolling pin. Remove the top sheet of paper. Spread the chocolate cookie dough evenly over the sugar cookie dough. Place the paper back on top and gently roll the chocolate dough into an even layer over the sugar cookie dough using the rolling pin.
  • Peel off the top sheet of paper. Roll the dough into a log starting from one 18-inch side. Wrap the log in the bottom sheet of paper and refrigerate until firm, for about 2 to 3 hours.
  • Preheat your oven to 350°F. Give your cookie sheets a quick spray with cooking spray. Slice the chilled cookie dough into 1/2-inch slices on a cutting board, then arrange them 3 inches apart on the prepared cookie sheets.
  • Bake until edges are lightly golden brown, about 14 to 16 minutes. Let the cookies cool on the sheet for 2 to 3 minutes, then transfer to a cooling rack. Allow the cookies to cool completely before serving and store them in an airtight container.

Similar Recipes