Description
Mint Chocolate Checkerboard Cookies are a visually stunning and delicious treat featuring alternating layers of mint and chocolate-flavored doughs. These soft, buttery cookies combine the refreshing flavor of peppermint with rich cocoa, arranged in a classic checkerboard pattern that's perfect for holidays or special occasions.
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
Chocolate Dough
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 Tablespoon (15ml) milk
- Optional: 1 teaspoon espresso powder
Instructions
- Make the dry mix: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl using a hand or stand mixer with paddle attachment, beat butter and granulated sugar on medium-high speed until creamy, about 3 minutes. Add egg, egg yolk, and vanilla extract; beat on high until combined about 1 minute. Scrape bowl as needed.
- Combine dough: Add dry ingredients to wet ingredients and mix on low speed until combined into a thick sticky dough. Remove from bowl.
- Divide dough: Split dough in half, each about 2 cups.
- Prepare mint dough: Place half dough back in bowl, add peppermint extract and optional green food dye, and mix on low until uniform. Remove from bowl.
- Prepare chocolate dough: Place other half dough in bowl, add cocoa powder, milk, and optional espresso powder; mix on low until combined.
- Shape and chill dough: On floured surface, form each dough half into 6-inch long, 2-inch wide, 2-inch tall rectangles. Wrap tightly and refrigerate for 1 hour to firm but remain pliable.
- Cut strips: Remove dough from fridge, unwrap, and slice each rectangle lengthwise into 3 even strips, then cut each strip into thirds to make 9 strips per dough. Trim rounded edges for neatness.
- Assemble checkerboard blocks: Lay strips alternating mint and chocolate on work surface tightly to form checkerboard pattern. Repeat with second block starting with opposite color. Trim edges if needed for neat blocks.
- Chill checkerboards: Wrap blocks and refrigerate for 2 more hours up to 4 days.
- Preheat oven: Set oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Slice and bake cookies: Cut each block into 12 slices about 1/2-inch thick for thicker cookies or 18 slices for thinner (1/3 inch). Arrange on baking sheets spaced 2-3 inches apart. Optionally brush with egg wash (egg white mixed with water) and sprinkle coarse sugar. Bake for 12-14 minutes until edges lightly browned.
- Cool: Let cookies cool on sheets for 5 minutes then transfer to wire rack to cool completely.
- Store: Cookies keep fresh covered at room temperature for 1 week.
Notes
- Make Ahead: Cookies freeze well baked for up to 3 months; thaw overnight in fridge and bring to room temperature before serving. Dough blocks can be chilled for up to 4 days or frozen up to 3 months.
- Egg Wash: Use egg white mixed with 1 tablespoon water to brush cookies before baking for shine and a crunchy sugar top.
- Trimming Dough: Trimming edges at cutting steps improves the checkerboard appearance. Scraps can be recombined and shaped into extra cookies.
- Use leaf green gel food coloring for best mint hue and minimal dough alteration.
- Espresso powder in chocolate dough enhances cocoa flavor but is optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
