Description
These Mint Chocolate Checkerboard Cookies are a fun and visually striking treat featuring alternating strips of mint-flavored and chocolate dough arranged in a checkerboard pattern. They combine classic cookie flavors with a refreshing peppermint twist and a rich cocoa depth, making them perfect for special occasions or gifting.
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 (save extra egg white)
- 1 and 1/2 teaspoons pure vanilla extract
- Optional for topping: 1 Tablespoon (15ml) water
- Optional for topping: 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 Dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until creamed, about 3 minutes. Add the egg, egg yolk, and vanilla extract, then beat on high speed until combined, about 1 minute. Scrape the bowl as needed to combine thoroughly.
- Add Dry Ingredients: Slowly add the dry ingredient mix to the wet ingredient bowl and mix on low speed until combined. The dough will be thick and sticky. Remove from the mixing bowl.
- Divide Dough: Split the dough into two halves, each just under 2 cups.
- Prepare Mint Dough: Place one half of the dough back into the mixing bowl, add peppermint extract and a drop of green food coloring, and beat on low speed until well mixed. Add extra food coloring if desired. Remove from the bowl.
- Prepare Chocolate Dough: Place the remaining dough in the mixing bowl, add cocoa powder, milk, and espresso powder if using, and beat on low speed until combined.
- Shape & Chill Dough: On a lightly floured surface, shape each dough half into a 6-inch long rectangle block approximately 2 inches tall and wide. Wrap in plastic wrap or cover, then refrigerate for 1 hour to firm up but stay pliable.
- Cut Strips: Remove dough blocks from the fridge, unwrap, and using a sharp knife, cut each block lengthwise into 3 even strips, then cut each strip into thirds to make 9 strips per dough block. Trim rounded edges for neat lines.
- Assemble Checkerboard: Place strips alternating between mint and chocolate strips tightly together in rows to form blocks with a checkerboard pattern. Use the second block starting with the opposite dough strip. Press tightly to eliminate gaps and trim edges for neatness.
- Chill Blocks: Wrap the checkerboard dough blocks and refrigerate for 2 hours up to 4 days to firm before slicing.
- Preheat Oven: Heat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
- Slice & Prepare Cookies: Slice each dough block into 12 pieces about 1/2-inch thick or 18 pieces about 1/3-inch thick for thinner cookies, trimming edges for neat squares if desired. Place cookies spaced 2-3 inches apart on baking sheets. If desired, brush tops lightly with egg wash made from mixing the reserved egg white with water, then sprinkle with coarse sugar.
- Bake Cookies: Bake for 12-14 minutes until edges are lightly browned. Remove and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
- You can shape checkerboard dough blocks and refrigerate for up to 4 days or freeze for up to 3 months, thawing overnight before slicing and baking.
- Use the extra egg white mixed with water as an egg wash to give cookies a crunchy, sparkling top when sprinkled with coarse sugar.
- Trimming dough strips and cookie edges is optional but recommended for neat looking cookies; leftover scraps can be rolled out and baked into additional cookies.
- Use green gel food coloring for a vibrant mint color, adding gradually to achieve desired shade.
- Handling the dough while slightly soft ensures tight checkerboard assembly without gaps; do not over-chill blocks.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 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: 35 mg
