Mint Chocolate Checkerboard Cookies Recipe

Introduction

Mint Chocolate Checkerboard Cookies are a festive and visually striking treat that combine refreshing peppermint flavor with rich chocolate. These crisp, patterned cookies are perfect for sharing during holidays or special occasions, impressing guests with their beautiful design and delightful taste.

Ingredients

• 2.5 cups All-purpose flour (spooned & leveled)
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter (softened to room temperature)
• 1 cup Granulated sugar
• 1 large Egg (at room temperature)
• 1 large Egg yolk (at room temperature)
• 1.5 teaspoons Pure vanilla extract
• 1 teaspoon Peppermint extract
• 2 tablespoons Cocoa powder (unsweetened)
• 1 tablespoon Milk
• 1 drop Green food dye (optional)
• 0.25 cup Coarse sugar
• 1 tablespoon Water (for egg wash)
• 1 teaspoon Espresso powder (optional)

Instructions

1. Step 1: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Then add the egg, egg yolk, and vanilla extract, mixing well.
3. Step 3: Gradually combine the dry ingredients with the wet ingredients until fully incorporated.
4. Step 4: Divide the dough into two equal parts.
5. Step 5: To one half, add the peppermint extract and optional green food dye; mix until the color and flavor are well combined to create the mint dough.
6. Step 6: To the other half, add the cocoa powder and milk (plus espresso powder if using); mix until incorporated to make the chocolate dough.
7. Step 7: Shape each dough into 6-inch long rectangles. Wrap them tightly in plastic wrap and refrigerate for about 1 hour to firm up.
8. Step 8: Once chilled, slice each dough rectangle into strips of equal width.
9. Step 9: Arrange the strips alternately, mint and chocolate, side by side to form a checkerboard pattern. Press gently to combine the strips together.
10. Step 10: Wrap the checkerboard block and chill again for 2 hours or up to 4 days to firm completely.
11. Step 11: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
12. Step 12: Slice the checkerboard block into ¼- to ½-inch thick cookies and place them on the prepared baking sheets.
13. Step 13: Bake for 12 to 14 minutes until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a stronger coffee aroma, add 1 teaspoon of espresso powder to the chocolate dough. It enhances the chocolate flavor without tasting like coffee.
• If you prefer a more vivid green tint, add a few drops of gel food coloring instead of liquid to avoid affecting dough consistency.
• Chilling the dough properly is key to clean, sharp checkerboard patterns when slicing.
• Swap peppermint extract with spearmint for a milder mint flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, let frozen cookies thaw at room temperature before serving; they taste best without microwaving, which may soften their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough and checkerboard blocks can be made a few days ahead and stored wrapped in the refrigerator for up to 4 days. Just slice and bake when ready.

What if I don’t have peppermint extract?

You can substitute peppermint extract with vanilla or almond extract for a different flavor profile, though the signature mint taste will be missing.

Mint Chocolate Checkerboard Cookies Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

Mint Chocolate Checkerboard Cookies are a delightful treat combining classic vanilla mint dough with rich chocolate dough arranged in a striking checkerboard pattern. These buttery cookies are flavored with peppermint and vanilla extracts and baked to a perfect crisp, making them ideal for festive occasions or any time you crave a visually stunning and delicious cookie.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 34 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2.5 cups All-purpose flour (spooned & leveled)
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 tablespoons Cocoa powder (unsweetened)
• 1 teaspoon Espresso powder (optional)

Wet Ingredients

• 1 cup Unsalted butter (softened to room temperature)
• 1 cup Granulated sugar
• 1 large Egg (at room temperature)
• 1 large Egg yolk (at room temperature)
• 1.5 teaspoons Pure vanilla extract
• 1 teaspoon Peppermint extract
• 1 tablespoon Milk
• 1 drop Green food dye (optional)
• 1 tablespoon Water (for egg wash)

Toppings

• 0.25 cup Coarse sugar

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set this mixture aside for later use.
2. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, ensuring good aeration for tender cookies.
3. Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and pure vanilla extract into the creamed butter mixture. Beat until smooth and fully combined.
4. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until the dough comes together without any streaks of flour remaining.
5. Divide Dough: Split the dough evenly into two separate portions to create the vanilla mint and chocolate parts of the checkerboard cookies.
6. Make Mint Dough: To one half of the dough, add peppermint extract and optional green food dye. Mix thoroughly until the color and flavor are evenly distributed.
7. Make Chocolate Dough: To the other half, mix in the cocoa powder and milk until fully incorporated, optionally adding espresso powder for extra depth of flavor.
8. Shape and Chill Dough: Form each dough portion into 6-inch long rectangular logs. Wrap tightly in plastic wrap and refrigerate for about 1 hour to firm up the dough for easier slicing.
9. Create Checkerboard Pattern: Slice each chilled dough log into strips. Alternate arranging the mint and chocolate strips side by side to form checkerboard blocks, pressing gently to bond the pieces together.
10. Chill Checkerboard Blocks: Wrap the formed checkerboard blocks and refrigerate for at least 2 hours or up to 4 days to allow the dough to firm fully before slicing into cookies.
11. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
12. Slice and Place Cookies: Slice the chilled checkerboard blocks into cookies approximately 1/4 to 1/2 inch thick. Place the slices evenly spaced on the prepared baking sheets.
13. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and just beginning to turn golden.
14. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them onto a wire rack to cool completely.

Notes

• The optional green food dye enhances the mint dough’s color for a classic checkerboard look but can be omitted for a natural appearance.
• Espresso powder in the chocolate dough intensifies the chocolate flavor without making the cookies taste like coffee, but it is optional.
• Chilling the dough thoroughly before slicing helps maintain clean checkerboard patterns and prevents spreading during baking.
• Use room temperature eggs and butter for easier mixing and better texture.
• Store baked cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: Mint chocolate checkerboard cookies, peppermint cookies, chocolate cookies, checkerboard cookies, holiday cookies, dessert cookies