Name: Mint Chocolate Checkerboard Cookies Recipe
Prep time: 4 h 45 min
Cook time: 14 min
Total time: 5 h
Cuisine: American
Ingredients: 2 and 1/2 cups all-purpose flour (313g); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened (226g); 1 cup granulated sugar (200g); 1 large egg; 1 egg yolk; 1 and 1/2 teaspoons pure vanilla extract; 1 teaspoon peppermint extract; 1 drop green food dye (optional); 2 tablespoons unsweetened cocoa powder (10g); 1 tablespoon milk (15ml); 1 teaspoon espresso powder (optional); 1 tablespoon water (15ml); 1/4 cup coarse sugar (50g)

There’s just something mesmerizing about the bold, contrasting squares of these cookies — and when those flavors are mint and chocolate? Magic. This Mint Chocolate Checkerboard Cookies Recipe is not just a treat to eat, but a feast for the eyes, perfect for impressing your friends or savoring a special homemade moment.

The image shows many square checkerboard cookies laid flat on a dark textured surface. Each cookie has four squares, arranged in a 2 by 2 pattern, alternating chocolate brown and light yellow squares, creating a clear checkerboard effect. The chocolate brown squares have a slightly rough texture, while the yellow squares look smooth. Some cookies are sprinkled with coarse sugar crystals that add a sparkle on top. The cookies have soft edges and are closely placed next to each other, covering almost the entire surface. 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

I adore this recipe because it nails both flavor and fun presentation without feeling intimidating. You'll find the process straightforward, and the payoff is always worth the little extra effort. Plus, these cookies disappear fast—everyone goes nuts for the minty kick and the classic chocolate.

Visual Impact: The checkerboard pattern is eye-catching and totally Instagram-worthy, adding that wow factor to your cookie tray.
Flavor Balance: Fresh peppermint melds beautifully with rich chocolate, giving each bite a refreshing yet indulgent taste.
Textural Delight: Crisp edges with a tender center make every cookie perfectly satisfying.
Customizable & Fun to Make: You get to play with coloring and shaping, making this a great baking project for anyone who loves a hands-on dessert.

Ingredients & Why They Work

This recipe comes together with simple pantry staples, but the magic lies in how each ingredient plays a role. The butter and sugar cream into a luscious base, the peppermint extract adds a fresh, cooling zing, and cocoa powder packs that deep chocolate flavor.

Flat lay of a small mound of all-purpose flour, a teaspoon of baking powder on white ceramic plate, a pinch of salt in a small white bowl, a whole unsalted butter stick softened and unwrapped on a white ceramic dish, a small heap of granulated sugar on a white ceramic plate, two brown eggs with clean shells placed side by side, a small white bowl with clear vanilla extract, a few fresh mint leaves arranged neatly, a small white bowl of unsweetened cocoa powder, a small white bowl of milk, a small white bowl of water, and a small white bowl of coarse sugar placed symmetrically, all ingredients fresh and natural, 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: Provides the perfect structure without being too dense—spoon and level to avoid adding too much.
Baking powder: Just enough to give the cookies a nice lift without spreading too thin.
Salt: Enhances the chocolate and mint, balancing sweetness.
Unsalted butter: The base of flavor and texture—softened, not melted, to cream properly.
Granulated sugar: Sweetness and crunch on the cookie surface, especially when combined with coarse sugar topping.
Egg and egg yolk: Adds richness and helps bind everything together; saving the extra white for egg wash gives the cookies a lovely sparkle.
Vanilla extract: Lifts and rounds out the flavors, subtly warming the mint and chocolate.
Peppermint extract: The star of the mint dough—start with a teaspoon and adjust if you like it more or less punchy.
Green food coloring (optional): Gives that perfect minty green shade for the checkerboard without affecting flavor; gel color works best.
Cocoa powder: Unsweetened for pure chocolate taste; Dutch-process will give a smoother flavor, natural cocoa is slightly more tangy.
Milk: Just a splash to loosen the cocoa dough; don't overdo it, or the dough will get too soft.
Espresso powder (optional): Boosts chocolate flavor richness—trust me, a teaspoon here makes all the difference.

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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

One of my favorite things about this Mint Chocolate Checkerboard Cookies Recipe is how easy it is to personalize. Whether you want to dial up the minty freshness or sneak in some extra chocolate, it’s totally flexible.

Variation: I once added finely chopped dark chocolate to the chocolate dough for extra texture and a rich surprise inside—highly recommend if you love a little crunch.
Dietary Tip: Swap the butter for a vegan alternative and use a flax egg to make these dairy-free—just expect a slightly different texture but just as tasty.
Seasonal Twist: Around the holidays, I add a pinch of cinnamon to the mint dough—it’s so cozy and unexpected.

Step-by-Step: How I Make Mint Chocolate Checkerboard Cookies Recipe

A white plate holds about seven cookies arranged in a small pile on a white marbled surface. Each cookie is square-shaped with rounded edges and shows a checkered pattern of alternating light green and dark brown squares, giving a textured look. The cookies are sprinkled lightly with coarse sugar crystals, adding sparkle. One cookie on top has a bite taken out, showing a soft inside that matches the outer green and brown pattern. The scene is softly lit, highlighting the sugar and the smooth texture of the cookies. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up Your Base Cookie Dough

Start by whisking your dry ingredients—flour, baking powder, and salt—together. Then, cream the softened butter and sugar on medium-high speed until the mixture is light and fluffy. This usually takes about 3 minutes; trust me, don’t rush this step because it makes the cookies tender and helps them spread just right. Next, add your egg, yolk, and vanilla, beating until fully combined. Scrape down the bowl edges to mix everything evenly before folding in the dry ingredients on low speed. The dough will be thick and sticky–that’s exactly what you want!

Step 2: Divide and Flavor Your Doughs

Divide the dough in half—roughly 2 cups each. For the mint dough, add peppermint extract and just a drop of green food coloring to the first half, mixing it until smooth. I recommend starting with one drop of gel food dye and adding a bit more if you want a deeper color; it's easy to overdo it. Then for the chocolate dough, blend in cocoa powder, milk, and espresso powder if using. Mix until evenly colored and luscious.

Step 3: Shape Your Blocks and Chill

On a lightly floured surface, gently shape each dough half into a 6-inch long rectangle, about 2 inches wide, and 2 inches tall. It’s sticky, so lightly flour your hands but avoid over-flouring the dough—it should still be pliable. Wrap in plastic and refrigerate for just 1 hour. Take it from me: chilling too long makes them brittle and tricky to shape later, so this is a key step!

Step 4: Craft the Checkerboard Pattern

Remove the chilled doughs and slice each block lengthwise into 3 strips. Then cut those into thirds so you have 9 strips from each dough. Trim any rounded edges—I always do this to make those neat squares that make the pattern pop. On your work surface, alternate strips of mint and chocolate dough tightly together to build your checkerboard. You’ll make two blocks, one starting with mint and the other starting with chocolate dough for that perfect alternating effect. Press the strips firmly, but gently—soft dough here helps the pieces meld.

Step 5: Chill the Checkerboard Blocks

Wrap your blocks and chill again for at least 2 hours, or up to 4 days. This step solidifies your pattern and makes slicing easier without losing the design.

Step 6: Slice, Add Sparkle, and Bake

Preheat your oven to 350°F (177°C). Slice each checkerboard block into 12-18 cookies, about ½-inch thick (or ⅓-inch if you want thinner cookies). For the cleanest look, I trim edges after slicing. Place cookies on parchment-lined sheets spaced 2-3 inches apart. Mix your reserved egg white with water, brush lightly over tops, and sprinkle with coarse sugar for that perfect bake-time sparkle and crunch. Bake for 12-14 minutes until edges are just lightly browned. Let cool on the sheet for five minutes before transferring to a wire rack—resist the urge to handle while hot, or they might break.

Top Tip

After making this Mint Chocolate Checkerboard Cookies Recipe several times, I learned that the chilling time and dough pliability are absolutely crucial. Don’t skip those timing steps, or your pattern can get messy!

Chill Just Right: After forming blocks, chill exactly 1 hour before slicing strips to keep the dough soft enough to bend without cracking.
Trim for Neatness: Trim rounded edges when assembling and slicing to guarantee crisp checkerboard lines.
Don’t Skip Egg Wash: The egg wash with coarse sugar adds that bakery-level shimmer and crunch everyone loves.
Handle Dough Gently: Press strips but avoid stretching—they should merge naturally without warping your pattern.

How to Serve Mint Chocolate Checkerboard Cookies Recipe

mint chocolate cookies - Serving Suggestion

Garnishes

Personally, I keep it simple. The sparkle from the coarse sugar is my go-to garnish because it makes the cookies feel special without masking their vibrant pattern or flavor. On occasion, I sprinkle a tiny bit of crushed candy canes on top during winter for that festive mint crunch.

Side Dishes

Serve these cookies alongside a cup of hot cocoa or mint-infused tea. For holidays, I love pairing them with a scoop of vanilla ice cream or whipped cream to balance the crispness with creamy softness.

Creative Ways to Present

I’ve arranged these checkerboard cookies stacked in clear glass jars or on tiered platters to showcase that pattern from all angles during parties. For gifting, wrap them individually in cellophane tied with green ribbon to match the mint vibes—it’s a gift guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature, and they’ll stay fresh and chewy for up to a week. I find layering them between parchment paper keeps the pattern intact and prevents sticking.

Freezing

I love freezing my checkerboard dough blocks wrapped tightly in plastic wrap. When I want fresh cookies, I thaw overnight in the fridge and bake the next day—easy and just as delicious. You can also freeze baked cookies for up to 3 months; just thaw slowly for best texture.

Reheating

To bring frozen or refrigerated cookies back to life, I heat them in a warm oven at 300°F for about 5 minutes. It crisps the edges and softens the center, making them taste freshly baked.

Frequently Asked Questions:

Can I use other extracts instead of peppermint in the Mint Chocolate Checkerboard Cookies Recipe?

Absolutely! While peppermint extract is traditional here, you can experiment with other flavors like orange or almond extract, but keep in mind it will change the cookie's characteristic identity and taste.

How do I prevent the checkerboard dough from cracking while assembling?

Make sure to chill the dough only until it’s firm but still pliable. Over-chilling makes it brittle. Handle the strips gently and don’t stretch them when pressing together—press lightly to join doughs.

Can I prepare the checkerboard dough blocks ahead of time?

Yes! You can shape and chill the checkerboard dough blocks for up to 4 days in the refrigerator. They also freeze well up to 3 months, making this recipe perfect for advance preparation.

Why add espresso powder to the chocolate dough in the Mint Chocolate Checkerboard Cookies Recipe?

Espresso powder intensifies the chocolate flavor, making it richer and more complex without adding coffee taste. It’s a simple trick to elevate your cookies.

Final Thoughts

This Mint Chocolate Checkerboard Cookies Recipe has become one of my go-to projects when I want to delight friends or just treat myself with something extra special. The blend of flavors, the playful pattern, and the crisp yet tender texture make these cookies unforgettable. You’ll enjoy every step—from mixing to shaping to eating—and I’m excited for you to try it out. Trust me, once you make these, you’ll want to bake them again and again!