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Chocolate Chip Marzipan Cookies

Our classic chocolate chip walnut cookies get a festive twist with the addition of sweet marzipan! Slightly crispy around the edges with a deliciously chewy center, these marzipan cookies are sure to satisfy any sweet tooth!

These chocolate chip marzipan cookies are all of my favorite things in cookie form! The sweetness of nutty marzipan balances the rich chocolate, while buttery walnuts add a satisfying crunch. These cookies are always on my holiday baking list and a favorite in my Christmas cookie box year after year!

Stack of marzipan cookies on tray.

Key recipe ingredients

This chocolate chip marzipan cookies recipe calls for simple ingredients and, of course, marzipan!

Ingredients to make marzipan cookie recipe.
  • Marzipan: Marzipan is a sweet almond confection made from finely ground almonds and sugar. It has a smooth texture and wonderfully nutty flavor.
  • Chocolate: High-quality chocolate chunks or chips bring a rich and decadent element to the cookies, creating delightful pockets of gooey goodness in every bite.
  • Walnuts: I love the added crunch from the walnuts, but they’re definitely optional. If you don’t have any walnuts on hand you can just leave them out or even add a bit more chocolate or marzipan to the mixture.
  • Sugar: I use a combination of brown sugar and granulated sugar to get a perfectly golden brown cookie that is crispy on the outside and chewy in the center!
  • Butter: Unsalted butter makes for a soft and tender texture.
  • Eggs: Two eggs help bind the ingredients and add structure to the cookies.
  • Baking soda: Baking soda helps the cookies spread and flatten during baking, resulting in a tender and chewy texture.
  • All purpose flour: The foundation of our marzipan cookie dough is all purpose flour. I recommend using a kitchen scale to measure the flour for accuracy. And if using cups, make sure to use the spoon and level method (see recipe notes) to prevent over-measuring the flour.

Step by step instructions

These step by step photos will take you through the process of making our chocolate chip marzipan cookies.

Step 1: Use an electric mixer to cream the softened butter with the brown sugar and granulated sugar until light and fluffy.

Step 2: Add the eggs, one at a time, beating after each addition. Mix in the vanilla extract.

Step 3: Whisk the flour, baking soda and salt together. Then gradually mix into the wet ingredients.

Step 4: Fold in the chopped chocolate and walnuts.

Step 5: Prepare the marzipan. Adding the marzipan can be a little tricky as it sometimes wants to stick together and we want it to be evenly distributed throughout the dough. I’ve found that the easiest way to add it to the dough is to separate it into three pieces. Then roll each piece into a long rope and use kitchen scissors or a knife to cut into small chunks.

Step 6: Roll the marzipan pieces in a bit of flour to prevent them from sticking to each other. Only use 1-2 teaspoons of flour otherwise you risk affecting the texture of the cookie dough.

Step 7: Fold the marzipan pieces into the cookie dough until evenly distributed.

Step 8: Cover the cookie dough and allow it to rest at room temperature for 30 minutes. This allows the flour to fully hydrate, resulting in a more tender cookie.

Step 9: Portion the cookie dough into balls, using approximately 2 tablespoons or 50 grams of dough per ball.

Step 10: Place the cookies on a baking sheet lined with parchment paper and bake for 10 minutes at 375°F (190°C).

Storage and freezing

These marzipan cookies can be stored in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.

The cookies also freeze extremely well. Once the cookies have cooled completely, transfer to an airtight container or sealable plastic bag. Store in the freezer for up to three months.

Recipe variations

This chocolate chip marzipan cookies recipe can easily be customized. Here are some of our favorite additions:

  • Choose dark chocolate. Because the marzipan adds so much sweetness, you can get away with using a darker chocolate in these cookies.
  • Add some spice! About 1/2 teaspoon cinnamon gives this chocolate marzipan cookies an extra festive flavor.
  • Use orange zest. Orange zest adds a fresh brightness to the cookies and the citrus balances the rich chocolate and marzipan.

Expert tips and tricks

Here a few of our favorite tips to make sure your marzipan cookies turn out beautifully:

  • Don’t skip the rest period. Letting the dough sit at room temperature for half an hour gives the flour a chance to hydrate, intensifies the flavor and ensures an even bake.
  • Use about two tablespoons (50 grams) of dough for each cookie. There’s no need to press the cookies down — they’ll flatten as they bake.
  • The cookies only need about 10 minutes in the oven. You’ll know they’re done when the edges are golden brown. They might look a bit under-baked, but they’ll firm up as they rest on the hot pan after baking.
Close up of crinkly cookie.


What is marzipan?

Marzipan is a sweet almond confection made from ground almonds and sugar. It’s almost paste-like in consistency and is a common baking ingredient in many European countries. Its pliability also makes it great for covering cakes and molding decorative shapes (such as little fruits).

What does marzipan do in cookies?

Adding marzipan contributes to both the flavor and texture of the cookies. The marzipan melts during baking, which adds moisture, richness and a wonderful nutty flavor to the cookies. It also makes for a chewier texture that I think you’ll find irresistable!

How do I know when my marzipan cookies are ready?

Chocolate chip cookies are easy to over-bake. Make sure to take your cookies out of the oven when the edges are golden brown (but the center is not) to ensure the perfect bake. If your cookies look completely done in the oven, you’ve baked them for too long. Remember, they’ll continue cooking a bit as they sit on the hot pan out of the oven.

How long will the marzipan cookies keep?

These cookies will keep well at room temperature for up to one week. You can also store them in the fridge for two weeks or in the freezer for three months.

Can I leave out the walnuts?

Yes, you can leave out the walnuts completely without any changes to the recipe, or you could add additional marzipan or chocolate.

Overhead shot of golden brown cookies on baking sheet.

Loving these chocolate chip marzipan cookies? Here are some more favorites from our holiday baking list:

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Stack of marzipan cookies.

Chocolate Chip Marzipan Cookies Recipe

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5 from 1 review

  • Author: Brittney
  • Total Time: 1 hour
  • Yield: 24 cookies
    • Prep Time: 20 minutes
    • Rest Time: 30 minutes
    • Cook Time: 10 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: Global


  • 1 cup (230 grams) unsalted butter, softened
  • 1 cup (200 grams) brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (270 grams) all purpose flour, spooned and leveled*
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 ounces (100 grams) marzipan
  • 7 ounces (200 grams) semi-sweet chocolate, chopped
  • ½ cup (60 grams) walnuts, chopped


  1. In a large mixing bowl, use an electric mixer to beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Gradually add the flour mixture to the wet mixture and mix until just combined.
  5. Fold in the chopped chocolate and walnuts.
  6. Add the marzipan to the batter in small chunks. To do this, separate the marzipan into 3 pieces. Roll each piece into a long rope and use kitchen scissors or a knife to cut off small pieces. Roll the pieces in a bit of flour to prevent sticking. Only use 1-2 teaspoons of flour total.  Mix the dough to evenly distribute the marzipan chunks.
  7. Cover the dough and let it sit for 30 minutes at room temperature.
  8. Preheat the oven to 375°F (190°C) and line several baking sheets with parchment paper.
  9. Portion out balls using approximately 2 tablespoons (50 grams) of dough each. Place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
  10. Bake for 10 minutes or until golden brown around the edges. Let the cookies rest on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.


Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the look and taste of your cookies. To get a more accurate measurement, use a spoon to scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storage: Chocolate chip marzipan cookies can be stored in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for 2 weeks or in the freezer for up to 3 months.


  • Serving Size: 24
  • Calories: 234
  • Sugar: 16.2g
  • Sodium: 84.1mg
  • Fat: 13.9g
  • Saturated Fat: 6.9g
  • Unsaturated Fat: 5.3g
  • Trans Fat: 0g
  • Carbohydrates: 26.5g
  • Fiber: 1.1g
  • Protein: 3.3g
  • Cholesterol: 36.1mg

And for more recipes that use marzipan, make sure to check out our marzipan fruit sushi and rhubarb galette (which actually uses marzipan’s delicious cousin: frangipane)!

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Barbara March 16, 2023 - 8:41 am

I’ve been thinking about these and finally made these. I followed the recipe exactly except used chips, not chunks. 10 minutes was too long to bake. Best at high altitude at about 7 minutes. I think the marzipan got too incorporated, as I don’t taste it at all. I left the dough at room temperature, but I wonder if they need to be cooler to bake. Mine bakes very quickly. Still delicious but better if softer if marzipan less baked in. Will try again.


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