There’s something absolutely charming about those perfectly patterned treats that catch your eye and your heart, and that’s exactly why I love sharing this Mint Chocolate Checkerboard Cookies Recipe with you. These cookies blend fresh minty flavor with rich chocolate wrapped in a fun checkerboard design that’s as delightful to look at as it is to eat.

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 have to say, making these cookies is such a joyful experience. There’s this cool satisfaction in creating that checkerboard pattern, and the flavor combo of refreshing mint with deep chocolate is a total winner. Plus, they’re sturdy enough to hold up well—great for sharing or gifting.

Striking Visual Appeal: The checkerboard pattern is impressive but not intimidating once you follow the steps carefully.
Perfect Flavor Balance: Mint and chocolate come together in a way that’s refreshing without being overpowering.
Flexible Dough Handling: The dough is pliable enough to shape easily, which helps in creating those clean edges you see.
Great for All Occasions: Whether it’s a holiday party or a quiet afternoon treat, these cookies fit right in.

Ingredients & Why They Work

Every ingredient in this Mint Chocolate Checkerboard Cookies Recipe plays a starring role—some for texture, some for taste, and a few for that magical visual flair. Here’s a quick rundown on why each one matters and tips for picking the best versions when you shop.

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: The sturdy base that gives these cookies their classic texture — make sure to spoon and level for accuracy.
Baking powder: Just a pinch to lend a subtle lift without affecting the texture.
Salt: Crucial for balancing sweetness and enhancing all the flavors.
Unsalted butter: Softened to room temperature for smooth creaming — quality butter here makes a world of difference.
Granulated sugar: For sweetness and helping create those slightly crisp edges.
Egg + egg yolk: Adds richness and binds everything together while keeping the cookies tender.
Vanilla extract: Deepens flavor and complements both mint and chocolate brilliantly.
Peppermint extract: The star for that unmistakable minty kick — start with a teaspoon and adjust if you like.
Green food dye (optional): Adds that classic minty color, but you can skip if you prefer natural-looking cookies.
Cocoa powder: Use good quality unsweetened cocoa for rich chocolate flavor; Dutch-process adds a smoother taste.
Milk: Helps soften the chocolate dough for easy shaping and better texture.
Espresso powder (optional): Enhances the chocolate notes subtly—trust me, it’s worth it!

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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

One of the joys of this Mint Chocolate Checkerboard Cookies Recipe is how easy it is to make it your own. Whether you want to dial up the minty freshness or add your favorite twist, I've found a few ways to play around and still nail the classic checkerboard look.

More Mint, Please: I sometimes add an extra half teaspoon of peppermint extract when I want a sharper mint flavor, especially during winter holidays. Just don’t go overboard or the mint can overpower the chocolate.
Chocolate Variations: Swap cocoa powder for melted dark chocolate in the dough for a fudgier texture—though it makes shaping a bit trickier.
Natural Coloring: Instead of artificial food coloring, try finely chopped fresh mint or a bit of spirulina powder for a green hue without additives.
Dietary Tweaks: Using a butter substitute or egg replacer can work if you’re vegan, but expect slight differences in texture and shaping — I recommend chilling a bit longer!

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 Dry Ingredients & Cream Butter

I start by whisking the flour, baking powder, and salt together—this keeps everything airy and evenly mixed. Then, in my stand mixer, I beat the softened butter and granulated sugar on medium-high for about three minutes until it’s light and fluffy. This step is super important; properly creamed butter and sugar mean a tender, melt-in-your-mouth cookie, so don’t rush it!

Step 2: Mix Wet Ingredients & Combine the Dough

Next, I add the whole egg, egg yolk, and vanilla extract, blending everything well for about a minute. Then I slowly add in those dry ingredients on low speed. The dough will get thick and sticky, which is perfect—this texture holds together well when shaping the checkerboard.

Step 3: Divide & Add Mint and Chocolate Flavors

I divide the dough into two halves. One half goes back into the bowl for peppermint extract and a drop or two of green food dye. I mix it gently until that vibrant shade appears and the mint is evenly distributed. The other half becomes chocolate dough with cocoa powder, milk, and optional espresso powder added. Make sure to beat gently so the dough stays soft.

Step 4: Shape, Chill, and Trim

This step is a bit sticky (literally!), but forming each dough into a 6-inch by 2-inch by 2-inch rectangle is key. Wrap each in plastic wrap and chill for exactly one hour—just until they’re less sticky but still pliable. If you chill too long, they get hard to shape. After slicing into strips, I trim edges to keep the pattern clean, pressing strips tightly so the checkerboard looks crisp.

Step 5: Final Chill & Bake

After assembling your checkerboard blocks, refrigerate them for at least two hours to set. Then slice into ½-inch cookies (or thinner if you prefer) and arrange on lined sheets. A quick brush with egg wash and a sprinkle of coarse sugar on top gives a glossy, sparkly finish. Bake at 350°F for 12–14 minutes until the edges are just starting to brown.

Top Tip

Over the years, I’ve learned a few tricks that really make a difference when making this Mint Chocolate Checkerboard Cookies Recipe. If you want those clean, sharp checkerboard edges and a rich mint-chocolate flavor combo, these tips will save you some frustration.

Perfect Dough Chill: Don’t skip the one-hour chill for the initial dough rectangles and the two-hour chill after assembling the checkerboard. Both steps make slicing easier and help the pattern stay intact.
Trim Carefully: I always trim those rounded edges after cutting strips and again after slicing the cookies. It might seem tedious, but the neat squares make the final cookies look pro-level.
Use an Egg Wash: That simple brush of egg white mixed with water before baking gives your cookies a beautiful gloss and a subtle crunch with the coarse sugar topping.
Handle Dough Gently: The dough should be pliable, not cold and stiff. If it’s too hard, let it sit at room temperature for 15–30 minutes before shaping.

How to Serve Mint Chocolate Checkerboard Cookies Recipe

Mint Chocolate Cookies - Serving Suggestion

Garnishes

When I serve these cookies, I usually keep it simple—just a sprinkle of coarse sugar on the cookie tops before baking lends that sparkling finish. Sometimes I add a tiny mint leaf beside the plate for that fresh touch, but honestly, the checkerboard pattern steals the show all on its own!

Side Dishes

I love pairing these mint chocolate cookies with a cup of strong black coffee or a creamy hot chocolate—the flavor combos are wonderful. For parties, a simple bowl of fresh berries provides a light, tart contrast that balances the richness perfectly.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a platter lined with fresh mint sprigs and interspersed with chocolate curls. Another fun way I tried was stacking them like miniature checkerboard cakes—just add a little mint chocolate buttercream between layers for an extra-special treat.

Make Ahead and Storage

Storing Leftovers

These cookies stay fresh for up to a week stored in an airtight container at room temperature. I usually keep mine in a cool, dry spot away from sunlight, and they maintain their texture and flavor perfectly.

Freezing

I’ve frozen both the baked cookies and the shaped checkerboard dough blocks with great results. For dough blocks, wrap well in plastic and freeze up to three months. When you’re ready, thaw overnight in the fridge before slicing and baking. Baked cookies freeze well too—just thaw slowly for best taste and texture.

Reheating

To bring frozen cookies back to life, I reheat them in a 300°F oven for about 5 minutes. This refreshes their crunch and warms up those mint and chocolate flavors without drying them out.

Frequently Asked Questions:

Can I make the checkerboard pattern with different flavors?

Absolutely! While this Mint Chocolate Checkerboard Cookies Recipe is classic, you can swap the mint dough for vanilla or lemon and the chocolate for almond or coffee dough. Just keep the dough firm and pliable for best results.

What if my dough is too sticky to shape?

If your dough feels too sticky after chilling, let it sit at room temperature for 15-30 minutes before shaping. You can also lightly flour your hands and surface but avoid over-flouring, which can dry out the dough and affect the texture.

Do I have to trim the edges for the checkerboard pattern?

Trimming the edges isn’t required, but it definitely helps with that neat, professional look. I recommend trimming any rounded dough edges after slicing the strips and again after forming the blocks. The leftover dough scraps can be re-rolled and baked separately!

Can I skip the food coloring and still have good results?

Yes, you can absolutely skip the green food coloring! The dough will look more natural or like pale mint, and the flavor will be exactly the same. Some people prefer the subtle look, and it’s a nice choice if you're avoiding artificial dyes.

Final Thoughts

I truly enjoy making this Mint Chocolate Checkerboard Cookies Recipe whenever I want to impress without stress. The mix of fresh mint and rich chocolate blended into those whimsical checkerboard designs always makes people smile. Give it a try—you’ll find it’s fun to make, delicious to eat, and perfect for sharing with friends over coffee or gifting during special moments.