Description
These Mint Chocolate Checkerboard Cookies are a delightful treat for the holidays or any time you crave a sweet, minty chocolate combination. The checkerboard pattern adds a fun twist to a classic cookie recipe.
Ingredients
Scale
Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Additional:
- 2 tablespoons unsweetened cocoa powder
- Green food coloring (optional)
Instructions
- Prepare the Dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla extract, and peppermint extract; beat until combined. Gradually add dry ingredients and mix into a soft dough.
- Divide and Color: Split dough in half. Leave one plain and mix cocoa powder into the other half. Optionally, tint the plain dough green.
- Shape and Chill: Roll each dough into rectangles, cut into strips, and assemble in a checkerboard pattern. Chill for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Slice dough into cookies, place on baking sheets, and bake for 10-12 minutes.
- Cool and Serve: Cool on baking sheets before transferring to a wire rack to cool completely.
Notes
- For a crisper edge, chill assembled dough block overnight before slicing.
- Store cookies in an airtight container for up to one week.
- Prep Time: 40 minutes (plus chilling time)
- Cook Time: 12 minutes
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
