Description
Mint Chocolate Checkerboard Cookies are a delightful and visually stunning treat combining soft, buttery cookie dough with refreshing peppermint and rich chocolate flavors arranged in a classic checkerboard pattern. These cookies are perfect for festive occasions or gifting and offer a fun baking project that yields 24 to 36 beautifully patterned cookies with a crisp edge and tender center.
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 dough: Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the creamed mixture and beat on high speed for about 1 minute until fully combined, scraping down the bowl as needed.
- Incorporate dry ingredients: Mix the flour mixture into the wet ingredients on low until just combined; the dough will be thick and sticky.
- Divide the dough: Remove dough from the bowl and divide it in half into two portions of slightly less than 2 cups each.
- Prepare mint dough: Place half the dough back in the bowl; add peppermint extract and optional green food coloring a drop at a time. Beat on low until evenly combined. Remove from bowl.
- Prepare chocolate dough: Place remaining half of the dough in the bowl; add cocoa powder, milk, and optional espresso powder. Beat on low until fully combined.
- Shape and chill: On a lightly floured surface, form each dough half into a 6-inch long by 2-inch wide by 2-inch tall rectangular block. Wrap in plastic wrap and refrigerate for 1 hour until pliable but less sticky.
- Form checkerboard pattern: Remove dough from fridge. Cut each block lengthwise into 3 even strips, then cut each strip into 3 equal pieces to yield 9 strips per block. Trim rounded edges if necessary for neatness. Alternate strips from mint and chocolate doughs to form two checkerboard blocks. Press strips tightly to eliminate gaps.
- Chill assembled blocks: Wrap blocks in plastic wrap or cover and refrigerate for 2 more hours or up to 4 days to firm up.
- Preheat oven and prep pans: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Slice and bake cookies: Slice each block into twelve 1/2-inch thick cookies (or eighteen 1/3-inch thick for thinner cookies). Optionally trim edges for neat squares. Arrange 2-3 inches apart on baking sheets. Brush with egg wash made from reserved egg white mixed with 1 tablespoon water, then sprinkle with coarse sugar if desired. Bake 12 to 14 minutes until edges are lightly browned.
- Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to racks to cool completely.
- Store: Keep cookies fresh covered at room temperature for up to one week.
Notes
- Make Ahead Instructions: Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
- You can shape and chill the checkerboard dough blocks up to 4 days before baking, or freeze blocks for up to 3 months, thawing overnight in refrigerator before slicing and baking.
- Use the saved egg white combined with water as an egg wash to add crunch and sparkle to cookies when brushed on before baking.
- Trimming the dough strips, blocks, and sliced cookies helps create neat checkerboard squares; leftover dough scraps can be rolled out and baked separately.
- Use gel food coloring for vibrant mint green without altering dough consistency.
- Espresso powder in chocolate dough intensifies chocolate flavor but is optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
