Description
These Mint Chocolate Checkerboard Cookies combine classic buttery sugar cookie dough with refreshing peppermint and rich chocolate for a visually stunning and delicious treat. Featuring a fun checkerboard design, these cookies are perfect for impressing guests or adding a festive touch to any occasion.
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 together the flour, baking powder, and salt 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 butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract; beat on high speed until fully combined, about 1 minute, scraping down the sides as needed.
- Combine dry and wet ingredients: Mix dry ingredients into the wet mixture on low speed until a thick, sticky dough forms. Remove dough from bowl.
- Divide dough: Divide dough roughly in half (just under 2 cups each).
- Prepare mint dough: Put half the dough back in the mixing bowl, add peppermint extract and optional green food dye, beat on low until combined.
- Prepare chocolate dough: Put the other half of dough into the bowl, add cocoa powder, milk, and optional espresso powder, mix on low until well incorporated.
- Shape and chill dough: On a lightly floured surface, form each dough half into a 6-inch long, 2-inch wide, 2-inch tall rectangle. Wrap tightly and refrigerate for 1 hour until firm but pliable.
- Shape dough strips: Remove chilled dough blocks, cut each lengthwise into 3 even strips, then each strip into thirds to yield 9 strips per dough. Trim any rounded edges for neatness.
- Assemble checkerboard blocks: Layer alternating mint and chocolate dough strips tightly together in rows to form checkerboard patterns. Repeat for second block starting with the opposite dough color. Trim edges if needed.
- Chill assembled blocks: Wrap checkerboard blocks and refrigerate for 2 hours to firm up, up to 4 days refrigerating possible.
- Preheat oven and prepare baking sheets: Heat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
- Slice and bake cookies: Slice each block into 12 slices (1/2 inch thick) or 18 slices (1/3 inch thick for thinner cookies). Optional: brush with egg wash made by mixing saved egg white with 1 tablespoon water and sprinkle with coarse sugar. Arrange on prepared sheets 2-3 inches apart and bake for 12-14 minutes until edges are lightly browned.
- Cool cookies: Let cookies cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
- Make Ahead: Baked cookies freeze well up to 3 months; thaw overnight in refrigerator before serving. Assembled checkerboard dough blocks also freeze up to 3 months.
- Egg Wash: Use reserved egg white mixed with water to brush on cookies before baking for a crunchy, sparkling finish.
- Trimming Dough: Trimming edges of strips, blocks, and sliced cookies helps create neat checkerboard shapes. Leftover dough scraps can be rolled out and baked separately.
- Chilling Time: Do not overchill dough; the dough should be firm but pliable for shaping to avoid cracking.
- Food Coloring: Add green food dye gradually to achieve the desired mint green shade.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
