Mint Chocolate Checkerboard Cookies
These Mint Chocolate Checkerboard Cookies are crisp, buttery slice-and-bake cookies with a striking checkerboard pattern and a classic mint-chocolate flavor. They look bakery-fancy but are made with simple doughs and easy steps—perfect for holidays, cookie exchanges, and edible gifts.
Ingredients
- Base Dough
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Chocolate Dough
- 3 tablespoons unsweetened cocoa powder
- Mint Dough
- ½ teaspoon peppermint extract adjust to taste
- Green food coloring optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar for 2–3 minutes until light and fluffy.
- Beat in egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix just until combined.
- Divide dough evenly into two bowls.
- Mix cocoa powder into one bowl (chocolate dough).
- Mix peppermint extract and food coloring (if using) into the other bowl (mint dough).
- Shape each dough into a rectangular log, wrap in plastic wrap, and chill 30–45 minutes.
- Slice each log lengthwise into equal strips.
- Alternate chocolate and mint strips to form a checkerboard pattern.
- Gently press together, reshape into a log, and chill 15 minutes.
- Slice into ¼-inch cookies and place on baking sheets.
- Bake for 10–12 minutes, until edges are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chilling is essential for clean slicing and sharp patterns.
- Measure strips carefully for an even checkerboard look.
- Cookies should stay pale—do not overbake.