Description
Mint Chocolate Checkerboard Cookies are a visually stunning treat featuring alternating blocks of mint-flavored and chocolate-flavored dough. These butter-rich cookies have a delightful balance of refreshing peppermint and rich cocoa, perfect for impressing guests or enjoying with your favorite cup of tea or coffee.
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 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 paddle attachment to beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until creamy. Add the egg, egg yolk, and vanilla extract, then beat on high speed for 1 minute until combined, scraping the bowl as needed.
- Add dry ingredients: Mix the dry flour mixture into the wet ingredients on low speed until just combined forming a thick and sticky dough. Remove from the mixing bowl.
- Divide dough in half: Split the dough into two equal portions, approximately a bit less than 2 cups each.
- Make the mint dough: Place one half back into the mixing bowl. Add peppermint extract and a drop of green food dye. Beat on low speed until combined, adding more dye if desired. Remove from the bowl.
- Make the chocolate dough: Place the other half of dough back into the bowl. Add cocoa powder, milk, and optional espresso powder. Beat on low speed until fully combined.
- Shape and chill dough: On a lightly floured surface, form each dough half into a 6-inch long rectangle, 2 inches wide and 2 inches tall. Wrap both in plastic or foil and refrigerate for 1 hour until dough is less sticky but still pliable.
- Shape checkerboard pattern: Remove chilled doughs and cut each block lengthwise into 3 strips, then each strip into thirds to get 9 thin strips per dough. Trim edges for neatness. Alternate placing strips of mint and chocolate dough side by side in rows, stacking and pressing firmly to form two checkerboard blocks, starting with mint dough on one block and chocolate on the other.
- Chill assembled dough blocks: Wrap checkerboard dough blocks and refrigerate for 2 more hours to firm up, up to 4 days.
- Preheat oven and prepare baking sheets: Set oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
- Slice and bake cookies: Slice each dough block into 1/2-inch thick cookies (about 12 per block) or thinner 1/3-inch slices (about 18 per block). Trim edges if desired for neat squares. Place cookies 2-3 inches apart on baking sheets. Optionally brush with egg wash made from saved egg white mixed with water and sprinkle coarse sugar on top.
- Bake and cool: Bake cookies for 12-14 minutes until edges are lightly browned. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- Make Ahead: Baked cookies freeze well for up to 3 months; thaw overnight in the refrigerator before serving. Checkerboard dough blocks can be refrigerated up to 4 days or frozen up to 3 months.
- Egg Wash: Mix saved egg white with 1 tablespoon water to brush on cookies for a sparkling, crunchy topping before baking.
- Trimming: Trimming edges of dough strips, blocks, and cookies makes for neat checkerboard shapes. Leftover dough scraps can be rolled out and baked separately.
- Colors: Use gel food coloring for vibrant mint dough color; start with a small drop to avoid staining.
- Handling Dough: Dough should be chilled but pliable for shaping; avoid over-chilling to prevent cracking when assembling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 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: 30 mg
