Description
Mint Chocolate Checkerboard Cookies are visually stunning and delicious treats featuring alternating strips of mint-flavored and chocolate-flavored dough arranged in a checkerboard pattern. These buttery, soft cookies have a perfect balance of refreshing peppermint and rich cocoa, ideal 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
- 1 and 1/2 teaspoons pure vanilla extract
- optional: 1 Tablespoon (15ml) water and 1/4 cup (50g) coarse sugar for topping
For the Mint Dough
- 1 teaspoon peppermint extract
- optional: 1 drop green food dye
For the 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 Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar on medium-high speed using a hand or stand mixer with a paddle attachment until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the creamed butter mixture and beat on high speed until fully combined, about 1 minute, scraping down sides as needed.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients and mix on low speed until a thick, sticky dough forms. Remove dough from bowl.
- Divide Dough: Split the dough evenly into two portions, roughly just under 2 cups each.
- Prepare Mint Dough: Place one half of the dough back into the mixing bowl. Add peppermint extract and green food dye (starting with a small drop) and mix on low until evenly colored. Adjust food dye as desired. Remove dough from bowl.
- Prepare Chocolate Dough: Place the other half of the dough into the mixing bowl. Add cocoa powder, milk, and optional espresso powder, then mix on low until combined.
- Shape and Chill Dough: On a lightly floured surface, shape each dough ball into a 6-inch long rectangle, about 2 inches tall and 2 inches wide. Wrap individually in plastic wrap or cover with foil and refrigerate for 1 hour until dough is less sticky but still pliable.
- Assemble Checkerboard Pattern: Remove chilled doughs and cut each into 3 equal strips lengthwise, then cut each strip into 3 equal pieces to create 9 strips per dough. Trim any rounded edges to create neat strips. Arrange strips alternating mint and chocolate dough, pressing tightly to form a neat checkerboard block. Repeat assembly for second block starting with the opposite dough. Wrap blocks and refrigerate for an additional 2 hours up to 4 days.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
- Slice and Prepare Cookies for Baking: Slice each checkerboard dough block into 12 slices about 1/2-inch thick for thicker cookies or 18 slices about 1/3-inch thick for thinner cookies (reduce bake time by 1 minute for thin slices). Trim edges for neat squares if desired. Arrange cookies 2-3 inches apart on baking sheets.
- Add Egg Wash and Sugar: If desired, brush each cookie lightly with egg wash (made from reserved egg white mixed with 1 tablespoon water) and sprinkle with coarse sugar for a crunchy, sparkling finish.
- Bake Cookies: Bake in preheated oven for 12-14 minutes or until edges are very lightly browned.
- Cool Cookies: Remove baking sheets from oven and let cookies cool on sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Make Ahead: Shaped checkerboard dough blocks can be refrigerated up to 4 days or frozen up to 3 months. Baked cookies freeze well for 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
- Egg Wash: Use the saved egg white mixed with water for a light glaze and sprinkle coarse sugar before baking to add sparkle and crunch.
- Trimming Dough: Trimming dough strips, checkerboard blocks, and cookie slices helps create neat squares. Leftover dough scraps can be combined, rolled out, cut into shapes, and baked separately.
- Food Coloring: Use gel food coloring for best results to color the mint dough without altering dough consistency.
- Chilling Dough: Avoid chilling dough blocks longer than 1 hour before shaping to maintain pliability; if longer chilling is necessary, let dough sit 15-30 minutes at room temperature before shaping.
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
