Description
Mint Chocolate Checkerboard Cookies combine classic buttery cookie dough with refreshing peppermint and rich chocolate, arranged in a striking checkerboard pattern perfect for festive occasions or gifting.
Ingredients
Scale
Base Cookie Dough
- 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
Mint Dough
- 1 teaspoon peppermint extract
- 1 drop green food dye (optional)
Chocolate Dough
- 2 tablespoons unsweetened cocoa powder (10g)
- 1 tablespoon milk (15ml)
- 1 teaspoon espresso powder (optional)
Optional Topping
- 1 tablespoon water (15ml)
- 1/4 cup coarse sugar (50g)
Instructions
- Prepare Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed mixture and beat on high speed until fully combined, scraping the bowl as needed, about 1 minute.
- Combine Dough: Gradually mix dry ingredients into the wet mixture on low speed until combined into a thick, sticky dough.
- Divide Dough: Remove dough from the bowl and divide evenly into two portions, about 2 cups each.
- Make Mint Dough: Place one half of the dough in the mixing bowl, mix in peppermint extract and optional green food dye on low speed until evenly colored, then set aside.
- Make Chocolate Dough: Place the other half in the bowl, add cocoa powder, milk, and optional espresso powder, and mix on low speed until combined.
- Shape and Chill Dough: On a lightly floured surface, shape each dough portion into a 6-inch long, 2 inches wide and tall rectangle. Wrap in plastic wrap and refrigerate for 1 hour until firm but pliable.
- Create Checkerboard Blocks: Remove chilled dough, cut each block lengthwise into 3 equal strips, then cut each strip into thirds, making 9 strips from each dough. Trim edges for neatness. Arrange strips alternating mint and chocolate to form 6x3 checkerboard blocks, pressing strips tightly together. Make two blocks starting with different dough strips.
- Chill Blocks: Wrap blocks in plastic and refrigerate for 2 hours or up to 4 days.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Slice and Prepare Cookies: Slice each block into 12 slices about 1/2 inch thick for thicker cookies or 18 slices about 1/3 inch thick for thinner cookies. Optional: brush with egg wash (from saved egg white mixed with water) and sprinkle with coarse sugar.
- Bake: Place cookies 2-3 inches apart on sheets and bake for 14 minutes or until edges are lightly browned.
- Cool: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Baked cookies can be frozen up to 3 months; thaw overnight in the fridge before serving.
- The checkerboard dough blocks can be chilled up to 4 days or frozen 3 months before baking.
- Use the extra egg white mixed with water as an egg wash to add sparkle and crunch when brushed on before baking.
- Trimming dough strips and cookie edges helps create neat, uniform checkerboard cookies; leftover scraps can be rolled out and baked separately.
- If dough chills longer than 1 hour initially, let it sit at room temperature 15-30 minutes before shaping for pliability.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
