Ingredients
Method
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper
- In a medium bowl, whisk together flour, baking soda, and salt
- In a large bowl, cream butter, granulated sugar, and brown sugar until pale and fluffy (2-3 minutes)
- Add eggs and vanilla extract, mixing until fully incorporated
- Gradually add the dry ingredients in three batches, mixing until just combined
- Divide dough into three equal portions
- To the first portion, add pistachio pudding mix and green food coloring
- To the second portion, combine strawberry gelatin and pink food coloring (or use strawberry puree)
- To the third portion, sift in cocoa powder and mix until combined
- Fold 1/3 cup dark chocolate chunks into each dough portion
- Chill dough for 20 minutes to firm
- Scoop walnut-sized portions from each dough flavor and flatten into small disks
- Stack one disk of each flavor (green, pink, chocolate) and gently press the layers together to form marbled balls
- Arrange 1 inch apart on prepared baking sheets
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft
- Cool on baking sheets for 5 minutes, then transfer to a wire rack
- Roll finished cookies in optional pistachio pieces for garnish
Notes
Pistachio pudding mix can be substituted with a mixture of 1 tsp orange zest and 1 tsp pistachio extract
For gluten-free version, substitute flour with a 1:1 almond/cashew flour blend
Chilling the dough ensures clean marbled patterns and prevents spreading
Store cookies in an airtight container for up to 5 days Freeze unbaked dough balls for up to 2 months
For gluten-free version, substitute flour with a 1:1 almond/cashew flour blend
Chilling the dough ensures clean marbled patterns and prevents spreading
Store cookies in an airtight container for up to 5 days Freeze unbaked dough balls for up to 2 months