Checkerboard Black and White Cookies
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2 Hr 32 Min
Prep : 20 Min Cook: 2 Hr 12 Min
Looking for a showstopper cookie recipe for your next cookie exchange? These checkerboard cookies are so striking with their black and white checkerboard design that gives you both a chocolate and vanilla cookie all in one.
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27 Servings
Original recipe yields 27 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2
1 cup sugar
3
3/4 cup butter, softened
4
2 tsp. vanilla
5
2 cups flour
6
1/2 tsp. baking soda
7
2 oz. Baker's Semi-Sweet Chocolate, melted
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How do I make it ?
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Step 1
Beat first 4 ingredients with mixer until well blended. Add flour and baking soda; mix well. Divide dough in half. Mix half the dough with chocolate. Divide each portion in half again (into 2 white and 2 chocolate pieces). Step 2
Lightly flour work surface and shape each portion into 1-1/2-inchx6-inch log. Roll each log in plastic wrap and refrigerate for 1 hour. Step 3
Remove the dough logs from the refrigerator. Unwrap logs of vanilla dough and logs of chocolate dough. Cut the vanilla log in half lengthwise; then cut each piece in half lengthwise again (you should have 4 pieces of dough); set aside. Repeat with chocolate dough. Lay a strip of chocolate dough next to a strip of vanilla dough lengthwise so they are touching. Top the chocolate strip with a vanilla strip; and top the vanilla strip with a chocolate strip. Gently press all 4 strips together so they adhere to one another. Repeat cutting and assembling with remaining log of vanilla and chocolate dough. Wrap tightly in plastic wrap and refrigerate at least 1 hour. Step 4
Heat oven to 350ºF. Cut roll into 1/4-inch thick slices; place 2 inches apart on parchment-covered baking sheets. Bake 8 to 10 min. or until cookies are lightly browned. Let stand on baking sheets 2 min; remove to wire racks. Cool completely. Kraft Kitchen Tips!
How to Freeze Cookies
Baked cookies will keep in the freezer for 3 to 4 weeks. When freezing cookie dough, double wrap the cookies securely and write the date and the type of cookie on the outside of the package.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 5 g
25 %
Cholesterol 25 mg
Sodium 100 mg
4 %
Carbohydrate 16 g
Fibre 0 g
Sugars 9 g
Protein 2 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
2 %
Iron
4 %
Servings
80 cookies or 27 servings, 3 cookies (30 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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