Two-Tone Swirl Cookies

Two-Tone Swirl Cookies


  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 packet vanilla extract
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 100g chocolate (for topping)
  • Pistachios (optional)


  1. In a mixing bowl, combine the eggs and granulated sugar, then beat them thoroughly.
  2. Add the vegetable oil and mix well.
  3. Add the vanilla extract and baking powder, and continue mixing.
  4. Gradually add the all-purpose flour and knead the mixture until it forms a dough.
  5. Divide the dough into two equal parts. In one part, add cocoa powder and knead until it is fully incorporated, while the other part remains plain.
  6. Divide each of the two doughs into two portions, and on a work surface, roll each portion into a cylindrical shape. You should end up with a total of 4 cylindrical dough pieces – 2 with cocoa and 2 without.
  7. Place the two different-colored cylindrical doughs on top of each other and twist them together, making sure they stick firmly to each other. This will create a two-tone swirled dough.
  8. Transfer the swirled dough onto a baking tray and bake in a preheated oven at 160°C (320°F) for about 40 minutes.
  9. Once the cookies are baked, let them cool on the tray.
  10. Melt the chocolate using a double boiler or microwave.
  11. Pour the melted chocolate over the cooled cookies and, if desired, sprinkle some crushed pistachios on top.
  12. Chill the cookies in the refrigerator until the chocolate sets. Once the chocolate is solid, slice the cookies into pieces and serve.

Note: Before cutting the cookies, it is recommended to let them sit at room temperature for a while to achieve a soft texture. Enjoy!

Recipe credit to Özlem Sabah.