Garabatos or Scribble Cookies

Garabatos or Scribble Cookies

Galletas Garabato con Chocolate
16 to 18 cookies
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, cookies, pati's mexican table, sandwich cookies
Author:Pati Jinich
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Garabatos or Scribble Cookies recipe from Pati's Mexican Table Season 1, Episode 7 “Mexican Picnic”


  • 1 1/4 cups unsalted butter, at room temperature
  • 1/2 cup sugar, plus 2 tablespoons for chocolate filling
  • 2 eggs, at room temperature
  • 4 cups all-purpose flour
  • Pinch of salt
  • 1 cup heavy cream
  • 8 oz bittersweet chocolate, chopped

To Prepare

  • In a mixer, at medium-high speed beat the butter until soft. Add the sugar and keep on beating until fluffy. One by one, add the eggs until well combined. Lower the speed to low, and add the flour half a cup at a time, along with the salt, thoroughly mixed. Remove from the mixer, turn into a ball, wrap with plastic wrap and refrigerate anywhere from 1/2 hour to overnight.
  • Preheat the oven to 350 degrees.
  • Lightly dust all-purpose flour on your countertop and roll out the dough to about 1/4″ thickness. Cut circles of about 3″ round. Place them in a buttered and floured cookie sheet. Bake anywhere from 15 to 20 minutes or until they appear lightly tanned. Let them cool on a cooling rack.
  • In a saucepan over low heat, combine the cream, 2 tablespoons of sugar, and the chopped chocolate. Stir constantly, until the chocolate is well dissolved. Turn off the heat and let it cool.
  • Once the cookies and chocolate filling have cooled, add a couple tablespoons of chocolate on top of half the cookies. Top with another cookie without pressing down on it. Then with a spoon or fork, drizzle more chocolate on top of the cookies, making your own scribble designs.
  • Once the cookies are set, you may cover and refrigerate. I love them cold!

8 comments on “Garabatos or Scribble Cookies

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  1. These are great. I made these for the first time yesterday and took them to a barbecue. People really liked them . I live in a dry climate and experienced the same dry dough that Concha mentioned. The dough was a little hard to roll out. Next time, I will use a little less flour and see how that goes. I plan to make them next month for a baby shower – I think I will try making them a little smaller in diameter to be bite-sized.

  2. I don’t know if it’s because it’s so dry where I live now or what. But this dough was sooooo dry and hard to work with even after resting in the fridge overnight and warming up as I tried to roll it. I couldn’t roll it out at all. I had to keep pushing it together and because I had to mess with it so much the cookies became very tough. Not like the light buttery garabatos cookies I’m used to. Maybe if someone lives in a dry climate like I do just add three cups of flour and see what the consistency is like. Normally every recipe from Pati is excellent but I had a really hard time with this one.

  3. Hi Pati, these look amazing! Should the extra 2 Tbsp of sugar be added to the cream and chopped chocolate in the saucepan? Thank you, we love your show and recipes, you are such a sweetheart.

  4. I love the show. Especially the shows down in the heart of Mexico. Who can say that Spanish food is unhealthy. With all the fruit and vegetables it is like heaven for the digestive system.