Name: Mint Chocolate Checkerboard Cookies Recipe
Prep time: 4 h 45 min
Cook time: 14 min
Total time: 5 h
Cuisine: American
Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1 large egg + 1 egg yolk, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; Optional for topping: 1 Tablespoon (15ml) water and 1/4 cup (50g) coarse sugar; 1 teaspoon peppermint extract; Optional: 1 drop green food dye (leaf green gel recommended); 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder; 1 Tablespoon (15ml) milk; Optional: 1 teaspoon espresso powder

There’s something so satisfying about the classic look and refreshing flavor of the Mint Chocolate Checkerboard Cookies Recipe. These cookies aren’t just pretty to look at—they deliver a cozy balance of minty freshness and rich chocolate that’s perfect for sharing or savoring with a cup of tea.

The image shows a close-up top view of multiple checkerboard cookies arranged side by side on a dark textured surface. Each cookie has a square shape and is made of four smaller squares of alternating light cream and dark brown dough, forming a checkered pattern. The light cream squares have a smooth texture, while the dark brown squares look slightly textured. Some cookies are sprinkled lightly with coarse sugar crystals that catch the light, adding a sparkling effect. The cookies fill the frame with no other items visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mint Chocolate Checkerboard Cookies Recipe
Top Tip
How to Serve Mint Chocolate Checkerboard Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mint Chocolate Checkerboard Cookies Recipe

Why You'll Love This Recipe

I gotta admit, the first time I made these Mint Chocolate Checkerboard Cookies, I was captivated by how the simple dough transformed into a stunning classic pattern. It’s such a fun baking project, and the flavor combo feels both nostalgic and fresh.

Showstopper Appearance: The checkerboard pattern looks fancy but is surprisingly easy to achieve with a little patience.
Perfect Mint-Chocolate Balance: The mint extract gives just enough freshness to complement the deep cocoa flavor without overpowering.
Fun to Customize: You can tweak colors, thickness, or even add espresso powder to deepen the chocolate flavor.
Great for Gifting: These cookies look impressive on a platter, making them a delightful homemade gift for holidays or special occasions.

Ingredients & Why They Work

This recipe relies on a classic buttery cookie base, split and flavored two ways to create those iconic checkerboard stripes. Selecting quality ingredients really elevates the final flavor, so I always start with fresh butter and pure peppermint extract.

Flat lay of all-purpose flour in a small mound on a simple white ceramic plate, a small white bowl filled with fine granulated sugar, a large whole brown egg with a clean shell, a smaller whole brown egg yolk still in its shell-shaped form on a white ceramic dish, a chunk of unsalted pale yellow butter slightly softened on a white ceramic plate, a small white bowl containing pure vanilla extract, a small white bowl with peppermint leaves finely chopped to represent peppermint extract, a small white bowl of natural unsweetened cocoa powder, a small white bowl of fresh whole milk, and a small white bowl with fine coarse sugar crystals, all perfectly arranged with balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the perfect structure—not too cakey or crumbly.
Baking powder & salt: Helps the cookies rise gently and balances sweetness.
Unsalted butter: Softened butter adds richness and smooth texture.
Granulated sugar: Gives sweetness and helps with spreading and browning.
Egg and egg yolk: Bind everything and add tenderness; saving the extra egg white for your egg wash adds a sparkle on top.
Vanilla extract: Adds depth and enhances all flavors.
Peppermint extract: The star of the mint dough; a little goes a long way for freshness.
Cocoa powder: Use natural or dutch-process—each offers a slightly different chocolate profile.
Milk: A touch to loosen the cocoa dough so it’s pliable enough to shape.
Optional espresso powder: Boosts chocolate intensity without adding coffee flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing in a tiny bit of espresso powder on those days when I want the chocolate flavor to really pop. But feel free to dial up or down the mint depending on your tastes—this recipe is super forgiving and customizable.

Mint Intensity: I started with just one teaspoon of peppermint extract and found it balanced perfectly—if you love mint, try adding a bit more next time.
Food Coloring Fun: A drop or two of green gel food dye gives that classic mint look, but you can skip it if you prefer natural colors.
Cookie Thickness: I usually slice for thicker cookies, about ½ inch, but thinner slices bake faster and have a more delicate crunch.
Dietary Variations: For dairy-free, try swapping butter for a vegan alternative; just expect slightly different texture.

Step-by-Step: How I Make Mint Chocolate Checkerboard Cookies Recipe

A white plate holds a stack of square cookies arranged in a loose pile. Each cookie has a checkerboard pattern with alternating dark brown and pale green squares, creating a neat grid of four squares by four squares on each cookie. The cookies have a slightly rough texture sprinkled with coarse sugar crystals, which sparkle on top. One cookie near the front has a small bite taken, revealing a soft, moist inside with the same checker colors. The plate rests on a white marbled surface, adding a clean, light background to the rich colors of the cookies. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Your Dry Ingredients

Start by combining the flour, baking powder, and salt in a medium bowl. Doing this upfront ensures your cookies rise evenly and have the perfect texture—it also helps prevent lumps when you mix in the wet ingredients later.

Step 2: Cream Butter and Sugar to Perfection

Using a stand mixer or hand mixer, beat the softened butter and sugar on medium-high for about three minutes until fluffy. This step is critical for that tender crumb and light texture. If you’re unsure how to cream properly, don’t worry—I’ve got a handy tutorial linked in the tools above that can help you nail it.

Step 3: Add Eggs and Vanilla

Mix in the whole egg, extra egg yolk, and vanilla extract on high speed until everything’s combined and smooth. Scrape down the bowl edges to make sure no pockets of butter or sugar remain—this little detail pays off in even dough consistency.

Step 4: Combine Wet and Dry Ingredients

Switch to low speed and gradually add your dry flour mixture to the wet ingredients. The dough will get thick and sticky, which is just right. Don’t overmix here—stop as soon as the dough comes together.

Step 5: Divide and Flavor Your Doughs

Split your dough roughly in half on a floured surface. Return half to the bowl and add the peppermint extract and green coloring for the mint dough. The other half gets cocoa, milk, and optional espresso powder for the chocolate side. Mix each just until combined—you want to keep the dough pliable.

Step 6: Shape Your Dough Blocks and Chill

Form each dough half into a neat rectangle about 6 inches long, 2 inches wide, and 2 inches tall. Don’t worry if your shaping isn’t flawless—that’s why we trim later! Wrap them tightly and chill in the fridge for only one hour. This short chill firms up the dough just enough so you can cut clean strips but still let the pieces stick together when assembling. Any longer chill, and you’ll need to let dough soften before handling.

Step 7: Cut Strips and Build the Checkerboard

With a sharp knife, cut each chilled dough block lengthwise into 3 even strips, then crosswise into thirds, making 9 strips per block. Trim any rounded edges for clean lines. Arrange strips alternating mint and chocolate, pressing gently to eliminate gaps. Repeat with the second block, starting with the alternate color to complete your board.

Step 8: Chill Again Before Baking

Wrap your checkerboard blocks and refrigerate for 2 more hours or up to 4 days. This extra chill time solidifies the pattern and makes slicing easier.

Step 9: Slice, Optional Egg Wash, and Bake

Preheat your oven to 350°F (177°C). Slice each block into 12-18 cookies depending on thickness preference. You can brush with a simple egg wash made from reserved egg white plus water and sprinkle with coarse sugar for a little sparkle and crunch. Bake on parchment-lined sheets for about 12-14 minutes until edges just begin to brown.

Top Tip

I've learned from baking these cookies that the chilling times are key to success. Too little chilling and the dough becomes too soft to cut cleanly; too much and it's hard to press pieces together without cracking. Finding that sweet spot means practicing once or twice is worth it for gorgeous results.

Even Cutting: Use a sharp knife and a gentle sawing motion to keep your strips neat—no squished edges here!
Soft But Firm Dough: Aim for pliable dough after chilling—not rock-hard—to ensure the checkerboard edges stick tight.
Press Gently: When assembling, softly press strips together rather than squeezing hard to keep your pattern crisp.
Trim for Perfection: Don’t hesitate to trim dough edges for perfectly square cookies, then bake the scraps separately—they’re just as tasty!

How to Serve Mint Chocolate Checkerboard Cookies Recipe

Mint Chocolate Cookies - Serving Suggestion

Garnishes

I love brushing these cookies with an egg wash and sprinkling coarse sugar just before baking—it adds a subtle sparkle and slight crunch on top. For festive occasions, a dusting of powdered sugar or even crushed peppermint candies can be a fun twist.

Side Dishes

Pair these cookies with a hot cup of black tea, a minty green tea, or even coffee. They’re also a perfect finish to a dinner party alongside a scoop of vanilla ice cream or a dollop of whipped cream for a cool, mint-chocolate dessert plate.

Creative Ways to Present

For extra flair, I sometimes slice the checkerboard dough blocks thinner and use cookie cutters to create festive shapes like stars or hearts, showcasing the checkerboard pattern inside. Laying the cookies out on a platter in a circle or stacked like a cake tower makes a stunning display for parties!

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, store your cookies in an airtight container at room temperature. They stay fresh and crisp for up to a week—perfect if you bake a batch early for holiday guests.

Freezing

I’ve found freezing both baked cookies and unbaked dough blocks works equally well. Freeze dough wrapped tightly for up to three months—then thaw overnight before slicing and baking. Baked cookies freeze just as nicely and thaw without losing their charm.

Reheating

If you want to refresh a stale cookie, a quick 5-8 second zap in the microwave brings back a bit of softness and warms that mint-chocolate flavor beautifully. Just don’t overheat or they’ll get rubbery.

Frequently Asked Questions:

Can I make these cookies without food coloring?

Absolutely! The food coloring is purely for visual impact. Skipping it won’t change the flavor; you’ll just have classic mint and chocolate tones instead of green mint dough.

How do I get clean checkerboard edges?

Using a sharp knife and chilling the dough blocks properly are key. Trim rounded edges before assembling and slice carefully after chilling the full block for the cleanest results.

Can I use this recipe to make other cookie shapes?

Definitely! Once you assemble, you can roll out the dough blocks slightly and cut with cookie cutters for festive shapes, although the checkerboard effect will be less uniform.

How long can I keep the dough refrigerated before baking?

You can refrigerate the assembled checkerboard dough blocks for up to 4 days. Just make sure to cover them tightly to prevent drying out. If chilling longer, let the dough sit at room temperature a bit before slicing for easier cutting.

Final Thoughts

The Mint Chocolate Checkerboard Cookies Recipe has become one of my favorite projects for a relaxed weekend bake—there’s something so satisfying about watching those colorful strips come together in a beautiful pattern and tasting that perfect mint-and-chocolate harmony. I hope you’ll enjoy making these as much as I do; they’re a sweet way to brighten any day or celebration.