Chocolate Teasers

READY IN: 42mins
Recipe by Mirj2338

This recipes takes a little playing around, but it really worth it for the oohs and aahs and the "did you really bake this yourself?"

Top Review by Marlene.

These are good cookies Mirj! As you MIGHT be able to notice from the picture I'm posting , I changed oooooone little thing LOL I don't like white chocolate , so I replaced the 2 oz of white chocolate with 2 oz. of cherry baking chips ... so I got a cherry/chocolate thing goin' on ... Love the look of the cookies! Had a devil of a time getting the dough laid out nicely , but finally accomplished that ... also I ended up having to let the rolled up dough in the fridge overnight. The only thing I would suggest is before trying to cut the cookies if you have to do that , is let the dough warm up just a bit ... the ends of the roll wanted to crumble otherwise. That of course was my fault for having to leave it in the fridge so long. I can see red and green swirls for Christmas ;) Thanks so much for posting , it's always fun to try new cookies! :)

Ingredients Nutrition


  1. Cream butter.
  2. Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
  3. Add egg and vanilla, beat well.
  4. Divide mixture in half, putting halves in separate bowls.
  5. Set aside.
  6. Place white chocolate in top of double boiler, bring water to a boil.
  7. Reduce heat to low and cook until chocolate melts.
  8. Remove from heat and let cool slightly.
  9. Place chocolate chips in top of double boiler and bring water to a boil.
  10. Reduce heat to low and cook until chocolate melts.
  11. Remove from heat and let cool slightly.
  12. Stir white chocolate into one portion of creamed mixture.
  13. Stir semisweet chocolate into remaining portion of creamed mixture.
  14. Combine flour, baking powder, and salt.
  15. Stir 1 1/4 to 1 1/2 cups flour mixture into each portion of chocolate mixture, stirring well.
  16. It should be dough-like.
  17. Cover and refrigerate both portions.
  18. On floured wax paper, roll each half of dough into a 15- x 8-inch rectangle.
  19. Invert white dough carefully onto dark dough.
  20. Peel wax paper from white dough.
  21. Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll.
  22. Cover and chill 1 hour.
  23. Slice dough about 1/4 inch thick, and place on ungreased cookie sheets.
  24. Bake at 350 degrees F for 10 to 12 minutes.
  25. Remove to wire rack to cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a