a swirl chip cookie? don’t mind if I do…

Hello! My name is Emily and this is my blog. Please take a look around, pour yourself a cup of coffee, and make yourself at home. What will you find here? Well recently, I have set out to cook and bake my way through my family’s recipe box. Wild adventures are sure to follow.

Now where to begin? Swirl Chip Cookies. Swirl Chips. Those cakey-cookie things. They will answer to any of the above. There are similar recipes out there, but my family’s version came to us via my Grandma L., and let me tell you, we ate these puppies by the handful. Still do, actually.

When it was time to bake Christmas cookies my mom would ask us what cookies we wanted her to bake and we’d all insist ‘swirl chips!’, just to be shot down with ‘Those aren’t Christmas cookies, pick something else’. Well, I’m picking them now.

Cake mix, egg, oil, chocolate chips. Simple, right? Don’t let the humble ingredient list fool you. These cookies are soft, slightly gooey, and their rich cakey-fudginess wraps itself around you like a warm sweater. I love sweaters. And I love these cookies.  And now I pass them to you. So what are you waiting for? Go. Go make them. Right now. You won’t be sorry.

Save Recipe

Swirl Chip Cookies

August 8th, 2012

Yield: 2-3 dozen cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


1 box of Duncan Hines Fudge Marble Cake Mix (contains two packets of mix - yellow an d chocolate)
1/2 cup of vegetable or canola oil
3 Tablespoons water
1 large egg, slightly beaten
1/2 cup chocolate chips


Preheat oven to 350°

In a large bowl using a wooden spoon, mix together yellow mix packet, oil, egg and 3Tbs of water.

Fold in chocolate chips.

Transfer about 1/3 of the dough to a medium size bowl. Sprinkle chocolate mix packet over the transferred dough. Work the chocolate mix into the dough with a spoon. You may need to add a few drops of water to allow the mix to come together. Be careful not to add too much water at this stage, as to not make the chocolate dough too runny.

Transfer chocolate dough back into the large bowl with the yellow dough. DO NOT STIR! Simply place the chocolate dough on top of the yellow dough and spread it out gently. Using a tablespoon scoop, scoop out the dough, making sure to get some yellow dough and some chocolate on each spoonful. Drop onto parchment lined baking sheets.

Bake for 8-10 minutes. Cookies will seem just set. Allow to cool on sheet for 5 minutes and transfer to a wire rack to finish cooling.



chocolate harvest pie
peanut-free butterfingers
Irish Affogato

4 thoughts on “a swirl chip cookie? don’t mind if I do…

  1. Pingback: a toast to my blogiversary - Jelly Toast

  2. Pingback: pumpkin gingerbread waffles - Jelly Toast

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>