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Mint Chocolate Checkerboard Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews
  • Author: Maya
  • Prep Time: 4 hours 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 5 hours
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Mint Chocolate Checkerboard Cookies are an eye-catching and delicious treat featuring alternating strips of mint-flavored and chocolate dough formed into a checkerboard pattern. These buttery, soft cookies with a hint of peppermint and rich cocoa are perfect for holiday gifting or special occasions. The dough is only chilled briefly to maintain pliability for shaping, then sliced and baked to golden perfection.

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 Additions

  • 1 teaspoon peppermint extract
  • Optional: 1 drop green food dye (leaf green gel recommended)

Chocolate Dough Additions

  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1 Tablespoon (15ml) milk
  • Optional: 1 teaspoon espresso powder

Instructions

  1. Make the dry mix: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
  3. Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed mixture and beat on high speed until fully combined, about 1 minute. Scrape down the bowl as needed.
  4. Combine dough: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky. Remove dough from the mixing bowl.
  5. Divide dough into halves: Divide the dough into two equal portions, about 2 cups each.
  6. Prepare mint dough: Place one half of the dough back into the mixing bowl. Add peppermint extract and green food dye (starting with 1 drop) and beat on low speed until evenly combined. Add another drop of food dye if desired. Remove from bowl.
  7. Prepare chocolate dough: Place the other half of the dough back into the mixing bowl. Add cocoa powder, milk, and optional espresso powder. Beat on low speed until combined.
  8. Shape and chill dough blocks: On a lightly floured surface, form each dough half into a 6-inch long rectangular block approximately 2 inches wide and 2 inches tall. Wrap separately with plastic wrap or cover and refrigerate for 1 hour until dough is less sticky but still pliable.
  9. Cut strips and assemble checkerboard: Remove dough from refrigerator. Slice each block lengthwise into 3 equal strips, then cut each strip into thirds crosswise to create 9 strips per block. Trim rounded edges for neatness. Assemble checkerboards by alternating mint and chocolate strips tightly together into blocks, pressing to eliminate gaps. Create two checkerboard blocks, starting one with mint and the other with chocolate strips.
  10. Chill assembled blocks: Wrap the checkerboard dough blocks and refrigerate for 2 more hours, up to 4 days.
  11. Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
  12. Slice and bake cookies: Slice each block into 12 cookies about 1/2 inch thick, or 18 cookies about 1/3 inch thick for thinner slices (reduce bake time by 1 minute if thinner). Optionally trim edges for neat squares. Arrange cookies 2-3 inches apart on baking sheets. Optional: brush lightly with egg wash made from reserved egg white mixed with 1 Tbsp water and sprinkle with coarse sugar. Bake 12-14 minutes or until edges are lightly browned.
  13. Cool cookies: Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Store covered at room temperature for up to 1 week.

Notes

  • Make Ahead: The baked cookies freeze well up to 3 months. Thaw overnight in refrigerator and bring to room temperature before serving.
  • You can shape the checkerboard dough blocks and refrigerate for up to 4 days, or freeze blocks for up to 3 months. Thaw overnight in refrigerator before slicing and baking.
  • For a sparkling finish, brush cookies lightly with egg wash made from reserved egg white and water, then sprinkle with coarse sugar before baking.
  • Trim excess dough strips and cookie edges for a neat checkerboard appearance. Leftover dough scraps can be rolled out and cut into shapes to bake.
  • Use leaf green gel food coloring for vibrant mint dough color without affecting texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 10 g
  • Sodium: 85 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

Find it online: https://bakingwithmaya.com/mint-chocolate-checkerboard-cookies-recipe/