Italian Vanilla and Chocolate Twist Cookies

These Italian Vanilla Chocolate Cookies are a fun spin on a classic sugar cookie made with twisted sugar cookie dough and twisted chocolate cookie dough. Perfect for holiday cookie trays or afternoon snacks!

I love cookie recipes with fun shapes! Other favorites include Italian biscuits, crunchy biscuits or Italian biscuits.

If you’re a fan of sugar cookies and chocolate shortbread cookies, these cookies are the best of both in a fun Italian Vanilla Chocolate Cookie! The classic marble combination of chocolate and vanilla is stunning just like in the Abbracci biscuits and is a delicious contrast in flavours.

Whether you need a Christmas cookie for a holiday cookie swap or just to enjoy with a cold glass of milk, these vanilla and chocolate cookie dough twists are both impressive and delicious.

Because I love these twisted cookies

Beautiful and impressive: Yet they are easier to make than you think! It’s simply sugar cookie and chocolate sugar cookies twisted together, baked, and dusted with powdered sugar.
Flavor and texture: Italian twist biscuits are found in markets throughout Italy, these have a hint of chocolate and are soft and buttery like an Italian butter biscuit.

Vanilla cookie dough: All-purpose flour, granulated sugar, salt, butter, eggs and vanilla extract.
Chocolate chip cookie dough: All-purpose flour, unsweetened Dutch cocoa powder, granulated sugar, salt, butter, eggs, and vanilla extract.
Powdered sugar: To dust biscuits after baking.

How to make vanilla and chocolate biscuits

Make vanilla cookie dough by whisking together flour, sugar, and salt in a food processor, then adding butter, eggs, and vanilla and pulse until the dough begins to come together.

Prepare vanilla cookie dough in a food processor.

Move to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and chill in the refrigerator.

Make the chocolate chip cookie dough by whisking together flour, cocoa, sugar, and salt in a food processor, then adding butter, eggs, and vanilla and pulse until the dough begins to come together.

Prepare the chocolate dough in a food processor.

Move to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and chill.

Roll each dough separately and divide into 12 pieces. Roll each piece into a rope. Join the ends of a chocolate and vanilla rope and twist together before rolling to form a circle.

The vanilla chocolate dough rolled and twisted.

Place on a parchment-lined baking sheet and bake until done. Cool on the baking sheet for a few minutes, then move to a wire rack to cool completely. Dust with icing sugar before serving.

Cookies on a baking sheet before and after baked.

Recipe tips

Cold dough: Don’t skip relaxing the dough or the cookies will spread too much.
Touch of water: If you have trouble getting the dough to stay together, add just a touch of water to help it stay together.
Biscuit shape: Easily shape the dough into circles or twists! There’s no need to prepare juries, save those for the Nutella row cookies.
End: You can roll the twists in granulated sugar or coarse sugar before baking or dust with powdered sugar before serving.

Recipe FAQ

Which cocoa powder is best to use?

I love using unsweetened processed cocoa powder. This type of cocoa powder adds a rich chocolate flavor and dark color to the dough. Common brands include Hershey’s or Ghirardelli’s Premium Special Dark cocoa powder. Natural cocoa powder can be used but the cookies will be less pronounced in look and flavor.

Can I use olive oil instead of butter?

This may work, but it has not been tested to make a specific Vanilla Chocolate Olive Oil cookie and the cookies may not bake as expected. If you try it, let me know!

How to store leftover biscuits?

Store remaining cookies in an airtight container at room temperature for 3-4 days although they could probably keep for up to a week if they last that long!

Can I freeze these cookies?

YES! I froze them without the sprinkling of powdered sugar. Flash freeze the cookies on a baking sheet, then transfer to a freezer-safe storage container for up to two months. Thaw, dust with icing sugar and enjoy.

Three biscuits stacked with one leaning against it.

Nothing like a fresh batch of baked cookies and these Italian Vanilla Chocolate Cookies are just the thing! Enjoy.

Vanilla cookie dough

1 cup All purpose flour (you may need to add 1-2 tablespoons more)
4¾ spoons granulated sugar
1 pinch salt (add ¼ teaspoon if using unsalted butter)
5⅓ spoons butter (softened)
1 big Egg (room temperature)
½ teaspoon Vanilla extract

Chocolate biscuit dough

1 cup All purpose flour (you may need to add 1 tablespoon more)
2½ spoons Unsweetened Dutch processed cocoa
4¾ spoons granulated sugar
1 pinch salt (add ¼ teaspoon if using unsalted butter)
5⅓ spoons butter (softened)
1 big Egg (room temperature)
½ teaspoon Vanilla extract

Extra

2-3 spoons powdered sugar

For the vanilla cookie dough

In a food processor beat together the flour, sugar and salt add the butter, egg and vanilla and pulse until the dough starts to come together. Move it to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and refrigerate for an hour.

For the chocolate chip cookie dough

In a food processor beat together the flour, cocoa, sugar and salt add the butter, egg and vanilla and pulse until the dough starts to come together. Move it to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and refrigerate for an hour.
Roll each dough separately and divide into 12 even pieces, roll each piece into a rope about 5-6 inches (14-15cm) long, join the ends (dab the end with a little water so they stick together) , of a chocolate and vanilla rope and twist them together, then roll it to form a circle (again dab on a little water to stay together). You can make circles or leave as sticks if you wish. Place on a parchment paper-lined baking sheet. Refrigerate while the oven is preheating.
Oven pre-heat to 350F/180C.
Bake the biscuits for about 20-25 minutes. Allow to cool on cookie sheet 5-6 minutes, then move to a wire rack to cool completely. Dust with icing sugar before serving. Enjoy!

Cookie dough can also be made in a stand mixer with the flat beater or even by hand, mix the ingredients according to the recipe in a bowl, then move to a flat surface and gently knead together to form a firm dough.

How to store twist biscuits?

Store remaining cookies in an airtight container at room temperature for 3-4 days although they could probably keep for up to a week if they last that long!
If you want to freeze them, free them without sprinkling the icing sugar. Flash freeze the cookies on a baking sheet, then transfer to a freezer-safe storage container for up to two months. Thaw, dust with icing sugar and enjoy.

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