Name: Mint Chocolate Checkerboard Cookies Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 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* (save extra egg white); 1 and 1/2 teaspoons pure vanilla extract; 1 teaspoon peppermint extract; optional: 1 drop green food dye; 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder; 1 Tablespoon (15ml) milk; optional: 1 teaspoon espresso powder; 1 Tablespoon (15ml) water; 1/4 cup (50g) coarse sugar

Ingredients

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 (save extra egg white)

1 and 1/2 teaspoons pure vanilla extract

Optional for topping: 1 Tablespoon (15ml) water and 1/4 cup (50g) coarse sugar

1 teaspoon peppermint extract

Optional: 1 drop green food dye

2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder

1 Tablespoon (15ml) milk

Optional: 1 teaspoon espresso powder

Instructions

Step 1: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

Step 2: In a large bowl, beat the butter and granulated sugar on medium-high speed until creamy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, then beat on high until combined, about 1 minute. Scrape the bowl as needed.

Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick and sticky. Remove it from the bowl.

Step 4: Divide the dough in half, about 2 cups each.

Step 5: To the first half, add peppermint extract and start with 1 drop of green food dye if using. Beat until combined and add more dye if desired. Remove from bowl.

Step 6: To the second half, add cocoa powder, milk, and optional espresso powder. Beat until combined.

Step 7: On a lightly floured surface, shape each dough half into a 6-inch long, 2-inch wide, and 2-inch tall rectangle. Wrap each in plastic wrap and chill for 1 hour to firm up but remain pliable.

Step 8: Remove dough from fridge. Cut each rectangle lengthwise into 3 even strips, then cut each strip into thirds to get 9 strips per dough. Trim rounded edges for neatness if desired.

Step 9: Assemble checkerboard blocks by alternating mint and chocolate strips tightly together, pressing to close gaps. Make two blocks, starting the second with the opposite dough color.

Step 10: Wrap the assembled blocks and refrigerate for 2 hours or up to 4 days.

Step 11: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.

Step 12: Slice each block into 12 cookies about 1/2 inch thick, or for thinner cookies, slice into 18 pieces about 1/3 inch thick. Trim edges if desired. Arrange cookies 2-3 inches apart on baking sheets.

Step 13: Optionally, brush cookies lightly with egg wash and sprinkle with coarse sugar.

Step 14: Bake for 12-14 minutes, or about 1 minute less for thinner cookies, until edges are very lightly browned.

Step 15: Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Tips & Variations

Use gel food coloring for more vibrant green without affecting dough texture.

For a more intense chocolate flavor, add 1 teaspoon espresso powder to the chocolate dough.

Chilling dough just enough to be firm yet pliable helps create clean checkerboard edges.

Brush cookies with egg wash and sprinkle coarse sugar for a sparkling, crunchy topping.

Trim edges after assembling strips for perfect square cookie shapes.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and assemble the dough blocks up to 4 days in advance. Keep them wrapped and refrigerated until you’re ready to slice and bake.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with vanilla extract for a different but still delicious flavor, or omit it altogether for classic chocolate cookies.