Description
Mint Chocolate Checkerboard Cookies are a visually stunning and delicious treat featuring a classic checkerboard pattern made from alternating strips of mint-flavored and chocolate-flavored cookie dough. These buttery, soft cookies combine a hint of peppermint with rich cocoa, perfect for festive occasions or everyday indulgence.
Ingredients
Scale
Base Cookie Dough
- 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
Mint Dough
- 1 teaspoon peppermint extract
- Optional: 1 drop green food dye (leaf green gel recommended)
Chocolate Dough
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 Tablespoon (15ml) milk
- Optional: 1 teaspoon espresso powder
Instructions
- Prepare Dry Ingredients. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar. In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat softened butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
- Add Eggs and Vanilla. Add the large egg, egg yolk, and vanilla extract to the creamed butter mixture. Beat on high speed until fully incorporated, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Combine Dough. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick and sticky. Remove from mixing bowl.
- Divide Dough in Half. Divide the dough roughly evenly into two portions, about 2 cups each.
- Make Mint Dough. Place one half back into the mixing bowl. Add peppermint extract and optional green food dye starting with one drop. Beat on low speed until combined. Add an additional drop of food coloring if a deeper green is desired. Remove dough from the bowl.
- Make Chocolate Dough. Place the other half of dough in the mixing bowl. Add the cocoa powder, milk, and optional espresso powder. Beat on low speed until well combined. Remove dough from bowl.
- Shape and Chill Dough Blocks. On a lightly floured surface, shape each dough half into a 6-inch long, 2-inch wide, and 2-inch tall rectangle block. Wrap tightly in plastic wrap or cover with foil. Refrigerate for exactly 1 hour to firm up but remain pliable.
- Cut Strips for Checkerboard Pattern. Remove blocks from refrigerator and unwrap. Using a sharp knife, cut each block lengthwise into 3 equal strips, then cut each strip into thirds to create 9 strips per block. Trim off rounded edges for clean lines.
- Assemble Checkerboard Blocks. Lay strips alternating mint and chocolate dough tightly together to form a checkerboard pattern, pressing gently to avoid gaps. Create two blocks starting with mint and chocolate strips alternately. Trim edges to clean shape if needed.
- Chill Checkerboard Blocks. Wrap or cover the assembled blocks and refrigerate for 2 hours up to 4 days to firm up before slicing and baking.
- Preheat Oven and Prepare Baking Surface. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Slice and Prepare Cookies. Slice each checkerboard block into 12 pieces about 1/2 inch thick for thicker cookies or 18 pieces about 1/3 inch thick for thinner cookies. Optionally trim edges for neat squares. Brush each cookie lightly with egg wash (extra egg white mixed with 1 Tablespoon water) and sprinkle with coarse sugar.
- Bake Cookies. Arrange cookies on prepared baking sheets 2-3 inches apart. Bake for 14 minutes or until edges are lightly browned. Thin cookies will bake approximately 1 minute less.
- Cool Cookies. Remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store. Keep cookies covered at room temperature for up to 1 week.
Notes
- Make Ahead: Cookies freeze well up to 3 months. Thaw overnight in refrigerator and bring to room temperature before serving.
- You can assemble checkerboard dough blocks and refrigerate up to 4 days or freeze up to 3 months before baking.
- Use a sharp knife to trim dough strips and cookies for neat edges; leftover scraps can be rolled out and baked as additional cookies.
- Egg wash made from extra egg white and water adds crunch and sparkle when brushed on cookies before baking.
- If chilling dough longer than 1 hour initially, let it sit at room temperature 15-30 minutes to regain pliability for shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
