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Mint Chocolate Checkerboard Cookies
Isabella

Mint Chocolate Checkerboard Cookies

Mint Chocolate Checkerboard Cookies are a festive, bakery-style treat featuring a buttery sugar cookie base divided into refreshing peppermint and rich chocolate layers. Each slice reveals a stunning checkerboard pattern that looks impressive yet is completely achievable at home—perfect for holidays, gifting, or whenever you crave the classic mint-chocolate combination.
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Prep Time 45 minutes
Cook Time 14 minutes
Total Time 3 hours 59 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Base Cookie Dough
  • 2½ cups 313g all-purpose flour, spooned and leveled for accuracy
  • ½ teaspoon baking powder – gives slight lift without puffing too much
  • ½ teaspoon salt – enhances sweetness and balances flavors
  • 1 cup 226g unsalted butter, softened to room temperature
  • 1 cup 200g granulated sugar – for classic sweetness and structure
  • 1 large egg + 1 egg yolk at room temperature (reserve the extra egg white for brushing)
  • 1½ teaspoons pure vanilla extract – adds warmth and depth
  • Optional topping:
  • 1 Tablespoon water for egg wash
  • ¼ cup coarse sugar for sparkle and crunch
  • For the Mint Dough
  • 1 teaspoon peppermint extract start small; peppermint is strong
  • Optional: 1 drop green gel food coloring for a vibrant contrast
  • For the Chocolate Dough
  • 2 Tablespoons unsweetened cocoa powder natural or Dutch-process both work
  • 1 Tablespoon milk to keep texture balanced
  • Optional: 1 teaspoon espresso powder to intensify chocolate flavor

Method
 

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat butter and sugar on medium-high speed for about 3 minutes until light and fluffy.
  3. Add egg, egg yolk, and vanilla extract. Beat until smooth and fully combined, scraping down the sides as needed.
  4. Gradually mix dry ingredients into the wet ingredients on low speed until just combined. Do not overmix.
  5. Divide dough evenly into two portions.
  6. For the mint dough: Mix one portion with peppermint extract and optional green food coloring until evenly incorporated.
  7. For the chocolate dough: Mix remaining portion with cocoa powder, milk, and optional espresso powder until smooth.
  8. Shape each dough into a 6-inch long rectangular block (about 2 inches tall and 2 inches wide). Wrap tightly and refrigerate for 1 hour.
  9. Slice each block lengthwise into 3 equal strips, then slice each strip into thirds to create 9 strips per flavor. Trim edges for sharp corners.
  10. Arrange strips in alternating checkerboard pattern: mint, chocolate, mint; chocolate, mint, chocolate; mint, chocolate, mint. Press firmly together. Wrap and chill for 2 additional hours.
  11. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  12. Slice chilled blocks into 1/2-inch (1.25 cm) thick cookies. Place 2–3 inches apart on baking sheets.
  13. Brush lightly with egg wash if desired and sprinkle with coarse sugar.
  14. Bake for 12–14 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Do not over-chill the dough before assembling or it may crack. Use a sharp knife and wipe between cuts for clean edges. Peppermint extract strength varies by brand—start with 1 teaspoon and adjust in future batches. Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.