Description
Mint Chocolate Checkerboard Cookies are visually stunning treats that combine peppermint-infused dough with rich chocolate dough in a classic checkerboard pattern. These buttery, crisp cookies are perfect for holiday celebrations or special occasions, featuring a delightful balance of refreshing mint and deep cocoa flavors.
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 the flour, baking powder, and salt together in a medium bowl. Set aside.
- Cream butter and sugar: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, then beat on high speed until combined, about 1 minute, scraping the bowl as needed.
- Add dry ingredients: Mix the dry ingredients into the wet ingredients on low speed until combined. The dough will be thick and sticky. Remove dough from the mixing bowl.
- Divide dough: Split the dough in half, about 2 cups for each portion.
- Make mint dough: Place half the dough back into the mixing bowl. Add peppermint extract and optional green food dye (start with one drop and add more if desired). Beat on low speed until combined. Remove dough from bowl.
- Make chocolate dough: Place the other half of dough in the mixing bowl. Add cocoa powder, milk, and optional espresso powder. Beat on low speed until combined.
- Shape and chill dough: On a lightly floured surface, form each dough into a 6-inch long, 2-inch wide, 2-inch tall rectangle. Wrap in plastic wrap or cover with foil and refrigerate for 1 hour to firm but keep pliable.
- Cut strips: Remove dough from fridge and unwrap. Using a sharp knife, cut each rectangle lengthwise into three equal strips, then cut each strip into three equal pieces, yielding 9 strips per dough. Trim rounded edges for neat strips.
- Assemble checkerboard blocks: On the work surface, alternate strips of mint and chocolate dough, beginning with mint for one block and chocolate for the other. Stack rows alternating colors tightly to form neat checkerboard pattern blocks. Trim edges if needed.
- Chill assembled blocks: Wrap blocks in plastic or cover and refrigerate for 2 more hours or up to 4 days.
- Preheat oven: Heat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Slice and bake cookies: Slice each dough block into 12 slices about 1/2 inch thick for thicker cookies or into 18 slices about 1/3 inch thick for thinner cookies (reduce baking time by 1 minute). Trim edges for neat squares if desired. Arrange cookies 2-3 inches apart on baking sheets. Optionally brush with egg wash (mix leftover egg white with 1 tablespoon water) and sprinkle with coarse sugar.
- Bake and cool: Bake for 12-14 minutes or until edges are very lightly browned. Cool cookies on baking sheets for 5 minutes, then transfer 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 in refrigerator overnight before serving. Checkerboard dough blocks can be refrigerated for up to 4 days or frozen for 3 months.
- Egg Wash: Use leftover egg white mixed with water to brush cookies before baking for a shiny, crunchy finish with coarse sugar.
- Trimming Dough: Trimming rounded edges during shaping and slicing creates neat cookies; leftover dough scraps can be combined and baked as usual.
- Chilling Tips: Chill dough just until firm but still pliable to allow shaping without cracking. Longer chilling requires a 15-30 minute rest at room temperature before assembly.
- Food Coloring: Start with one drop of green gel food coloring and add more to achieve desired mint color.
