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Chocolate Chip Marzipan Cookies Recipe

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4.3 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings (cookies)

Description

These Chocolate Chip Marzipan Cookies combine the rich, nutty flavor of marzipan with classic semi-sweet chocolate chips and crunchy walnuts. Soft, buttery, and slightly chewy with a golden edge, these cookies are perfect for any occasion. Refrigerating the dough before baking ensures perfect texture, while the marzipan pieces melt slightly inside, adding a luxurious almond note to each bite.

Ingredients

Wet Ingredients

  • 1 cup (230 grams) unsalted butter, softened
  • 1 cup (200 grams) brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/4 cups (270 grams) all purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Add-ins

  • 5 ounces (140 grams) marzipan
  • 7 ounces (200 grams) semi-sweet chocolate, chopped
  • 3/4 cup (90 grams) chopped walnuts

Instructions

  1. Beat Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the vanilla extract until combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, and kosher salt to evenly distribute the leavening agent and salt.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet mixture, mixing on low speed or folding gently until just combined to avoid overworking the dough.
  5. Fold in Chocolate and Walnuts: Incorporate the chopped semi-sweet chocolate and chopped walnuts evenly throughout the dough by folding them in carefully.
  6. Prepare and Add Marzipan: Divide the marzipan into small, bite-sized pieces and roll each into a ball. Toss these lightly in 1–2 teaspoons of flour in a separate dish to prevent sticking, then fold the marzipan pieces gently into the cookie dough until evenly distributed.
  7. Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to allow flavors to meld and dough to firm up for easier handling.
  8. Preheat Oven and Prepare Sheets: Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper to prevent sticking and ensure even baking.
  9. Portion Cookies: Using approximately 2 tablespoons (50 grams) of dough per cookie, portion out the dough into balls. Place them on the prepared baking sheets spaced about 2 inches (5 cm) apart as they will spread while baking.
  10. Bake and Cool: Bake the cookies for 10 minutes or until they are golden brown around the edges. Allow them to rest on the baking sheet for 10 minutes after removing from the oven before transferring to a wire rack to cool completely.

Notes

  • Chilling the dough is essential to prevent spreading and to enhance flavor development.
  • Coating the marzipan pieces lightly with flour prevents them from sticking together in the dough.
  • Ensure not to overmix the dough once the flour is added to avoid tough cookies.
  • Walnuts can be substituted with pecans or omitted if desired.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-chip-marzipan-cookies-recipe/