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.

Chocolate Chip Marzipan Cookies - Whisked Away Kitchen

Ingredients

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

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Instructions

In a large mixing bowl, use an electric mixer to beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda and salt.
Gradually add the flour mixture to the wet mixture and mix until just combined.
Fold in the chopped chocolate and walnuts.
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.
Cover the dough and let it sit for 30 minutes at room temperature.
Preheat the oven to 375°F (190°C) and line several baking sheets with parchment paper.
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.
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.

Notes

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.

Nutrition

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