Mint Chocolate Cookies - Delicious Checkerboard Pattern Cookies

There’s something utterly magical about the blend of crisp chocolate and refreshing mint in a visually striking pattern. This Mint Chocolate Checkerboard Cookies Recipe brings that magic straight into your kitchen — while also giving you a fabulous way to impress with beautiful, handmade treats that taste as good as they look.

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

Honestly, these cookies are a total showstopper. The checkerboard pattern is so fun to assemble, and the mint and chocolate flavors just sing together perfectly. Every bite offers that perfect combination of soft, buttery cookie with a cool, refreshing twist and a deep cocoa finish.

Visual Wow Factor: The checkerboard pattern looks impressive but is easier to create than you’d think once you get the hang of slicing and layering the dough strips.
Perfect Flavor Balance: The mint isn’t overpowering, and the cocoa adds richness—it’s a deliciously balanced pairing every time.
Texture That’s Just Right: They come out crisp-edged but tender inside, with a little sparkle from a sugar sprinkle on top if you use the egg wash.
Great for Gifting or Parties: They store well, freeze well, and instantly elevate any cookie platter with their unique look.

Ingredients & Why They Work

Each ingredient in this recipe plays a crucial role in creating the perfect texture and flavor. Plus, they’re mostly pantry staples, so you might already have everything on hand. I love when a fancy-looking cookie uses everyday ingredients!

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 for the dough that creates a tender crumb but holds the checkerboard shape well.
Baking powder: Gives a gentle lift, so the cookies aren’t dense but still keep their structure.
Salt: Balances the sweetness and enhances the flavors of both mint and chocolate.
Unsalted butter: Room temperature is key here for smooth creaming and that melt-in-your-mouth texture.
Granulated sugar: Adds sweetness and helps create that lightly crisp exterior.
Egg + egg yolk: Gives richness and helps bind the dough without making it cakey. Saving the extra egg white is perfect for the optional egg wash glaze.
Pure vanilla extract: Deepens the flavor, rounding out the sweetness beautifully.
Peppermint extract: The star of the mint dough — just a teaspoon to avoid overpowering while still giving a fresh, cool note.
Green food dye (optional): Gives that classic mint color for an eye-catching cookie.
Cocoa powder: Unsweetened cocoa is essential here to provide rich chocolate flavor without sweetness.
Milk: Helps soften the chocolate dough just enough to easily shape it.
Espresso powder (optional): Enhances the chocolate depth—trust me, it’s subtle but makes a noticeable difference.
Coarse sugar (optional): For sprinkling on top to add sparkle and crunch when paired with the egg wash.

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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

I like to play around a bit with the intensity of the mint and the thickness of the cookies. Sometimes I dial up the peppermint a bit more, and other times I swap out the green food coloring for a natural option or leave it out for a more understated look.

Variation: For a fun twist, I’ve added a handful of mini chocolate chips to the chocolate dough once before assembling the checkerboard—it adds little bursts of melty chocolate without messing up the pattern.
Dietary Modification: You can substitute almond flour for part of the all-purpose flour for a nuttier flavor and a slightly softer texture, but the pattern might be a little trickier to form.
Seasonal Flair: Swap peppermint extract for orange zest in the non-chocolate dough for a vibrant citrus version with chocolate.

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: Cream and Combine the Dough

I start by whisking the dry ingredients—flour, baking powder, and salt—to make sure they’re evenly mixed. Then, I cream the butter and sugar until it’s light and fluffy; this usually takes about three minutes with my stand mixer. Adding the egg, yolk, and vanilla comes next, and I beat everything until it’s smoothly combined. When incorporating the dry ingredients, mixing on low speed is crucial to avoid overworking the dough, which can make the cookies tough.

Step 2: Divide and Flavor the Dough

Once the dough base is ready, I divide it equally into two portions. Holding back just a little at first, I add peppermint extract and green food dye to one half for that cool mint vibe. For the other half, I mix in cocoa powder, milk, and a touch of espresso powder to deepen the chocolate flavor. The dough will thicken up, so be gentle as you mix on low speed to combine everything evenly.

Step 3: Shape, Chill, and Cut into Strips

This part can feel a bit messy, but trust me, patience pays off. With floured hands, I form each dough into a 6-inch long rectangle—roughly 2 inches wide and tall. Then into the fridge they go for exactly an hour. This chilling makes the dough less sticky but still pliable, which is essential. After chilling, I carefully slice each rectangle lengthwise and crosswise into 9 thin strips. Trimming the edges helps create clean, straight dough strips that stack neatly.

Step 4: Assemble the Checkerboard Blocks and Final Chill

Time to get creative! I alternate the mint and chocolate strips tightly together, pressing gently to avoid gaps. Making two checkerboard blocks—one starting with mint, the other with chocolate—keeps the pattern consistent when slicing the cookies. Wrapping and chilling these blocks again for at least two hours firms them up beautifully, making slicing into cookies a breeze.

Step 5: Slice, Optional Egg Wash, and Bake

With a sharp knife, I slice the blocks into cookies about half an inch thick. If you’re a stickler for neat squares like me, trimming any rounded edges here keeps things looking perfect. Brushing each cookie with the egg wash made from leftover whites and water gives a nice shimmer and helps the coarse sugar stick for a little extra crunch. Baking at 350°F for about 12-14 minutes yields cookies that are just lightly golden around the edges.

Top Tip

I remember the first time I tried making checkerboard cookies, I over-chilled the dough until it was rock hard, and slicing was a total nightmare. So here’s what really helps me get that perfect balance:

Chill Timing: Only chill the shaped dough blocks until firm but still bendable—about 1 hour before cutting, then 2 hours once assembled.
Knife Sharpness: Use a very sharp, thin-bladed knife for clean slices to keep the checkerboard edges crisp.
Pressing Dough Strips: Don’t squash the strips, just press gently to fill gaps; squashing can distort the pattern.
Trim for Neatness: Trimming the edges at each stage actually makes the whole shape easier to manage and produces gorgeous cookies.

How to Serve Mint Chocolate Checkerboard Cookies Recipe

Mint Chocolate Cookies - Serving Suggestion

Garnishes

I love brushing the cookies with that egg wash and sprinkling on coarse sugar—it not only adds sparkle but that subtle crunch that contrasts with the soft interior. For a seasonal touch, a tiny sprinkle of crushed peppermint candies on top is a winner too, especially around the holidays.

Side Dishes

These cookies pair beautifully with a tall glass of milk or a mint-infused hot chocolate for a fully immersive mint-chocolate experience. I’ve also enjoyed them alongside a scoop of vanilla ice cream for a simple dessert plate that feels extra special.

Creative Ways to Present

For parties, I like arranging the cookies in alternating checkerboard patterns on a large platter to amplify the visual "checkerboard" vibe. Wrapping individual cookies in cellophane and tying with a green ribbon makes charming gifts. Another personal favorite is stacking them with parchment paper between layers inside a decorative tin—helps keep them perfect and looks lovely!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to a week, and they hold their crisp edges and tender crumb beautifully. Avoid stacking too many on top of each other so they don’t smoosh the pattern.

Freezing

These cookies freeze wonderfully—wrap them tightly in plastic wrap and place into a freezer-safe bag or container. When I’m ready to serve, I thaw them overnight in the fridge and then let them come to room temperature before enjoying. Freezing the dough blocks before baking works too, which lets you bake fresh cookies whenever you want without starting from scratch.

Reheating

If you want to gently warm your cookies, I pop them in a 300°F oven for 5 minutes—this revives their soft center and crisp edges without drying them out. Just watch the time carefully because overbaking can make them lose that perfect tender texture.

Frequently Asked Questions:

Can I use fresh mint instead of peppermint extract in this Mint Chocolate Checkerboard Cookies Recipe?

Fresh mint won’t give the same concentrated flavor that peppermint extract provides, and the dough’s texture might be affected by added moisture. For the best traditional flavor and texture, stick to peppermint extract.

How important is the egg wash in this Mint Chocolate Checkerboard Cookies Recipe?

The egg wash is optional but highly recommended. It adds a beautiful shine to the cookies and helps the coarse sugar stick, giving you that irresistible crunch and sparkle. Without it, the cookies will still taste great but lack that extra bit of visual and textural appeal.

What’s the best way to cut even strips for the checkerboard pattern?

Using a sharp, long knife and a ruler or guide helps a lot. I also find chilling the dough so it’s firm but not frozen makes slicing much easier. Trimming any rounded edges gives the blocks a clean look which really helps the cookie presentation.

Can I make the checkerboard pattern with other flavors?

Absolutely! The checkerboard technique works great with other dough flavors. Try swapping the mint dough for lemon, vanilla, or even a spiced dough, paired with chocolate or something like cinnamon. It’s a fun canvas for your creativity!

Final Thoughts

This Mint Chocolate Checkerboard Cookies Recipe has become one of my go-to recipes when I want to bake something that feels both sophisticated and fun. It’s a delicious way to spend a relaxed afternoon in the kitchen, and the payoff of stunning, flavorful cookies is truly satisfying. I’m excited for you to try these out and make them your own—because nothing beats sharing a plate of beautiful, homemade cookies with friends (or sneaking one or two while you think no one’s looking!).

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way