CheckerBoard Cookies I

CheckerBoard Cookies I

Rosina 0

"An oldie but goodie!"

Ingredients {{adjustedServings}} servings 48 cals

Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Melt chocolate in double boiler over low heat and stir until smooth. Remove from heat.
  2. Mix together flour, baking powder and salt and set aside. In large bowl, cream butter or margarine and sugar together, beat in eggs, then vanilla extract. Gradually add dry ingredients and mix well.
  3. Put one half of prepared dough into another bowl and blend the melted chocolate into it. You now have one half chocolate dough and one half plain dough
  4. Divide each of these in half. You now have four pieces of dough, two chocolate and two vanilla. Form each of these into a squared off log 6 to 8 inches long.
  5. On a large sheet of foil place one chocolate log and one plain log next to each other. Brush each with water. Place remaining plain log on top of the chocolate side. Place the remaining chocolate log on top of the plain side. Wrap the four logs firmly in the foil and refrigerate at least 8 hours or overnight.
  6. Preheat oven to 400 degrees F (205 degrees C).
  7. Remove dough from foil and cut into 1/4 inch slices. Place cookies 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or lightly browned. Cool on wire racks.
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Reviews 7

  1. 9 Ratings

Jersey Tomato

Make these cookies the next time you're having invited company and you'll hear wows and raves! These are really great-looking (and great-tasting!) cookies. They are not hard to make once you get the hang of it and I think Rosina gave perfect instructions. One variation you can try is to wrap each fully-formed square log (which already has the two chocolate and two plain logs in it) in a sheet of either plain or chocolate dough before then wrapping in foil and refrigerating overnight. (I make a double batch of cookies just for the extra "wrapping dough.") The finished cookies will then have a border around the checkerboard pattern which looks very sophisticated!


Very Good Cookies, I found it hard to form the square so,I put them into Rectangles


Notes: 1. I didn't have any bittersweet chocolate, so I subbed 3tbsp unsweetened cocoa powder + 1 tbsp veg oil. 2. Chill the dough before attempting to shape into logs. 3. If rolling the dough out, use powdered sugar on the rolling pin/countertop. 4. For even more fun, I made 1/2 batch of Chocolate Frosting I and made cookie sandwiches. These were so much fun to make, look fabulous and taste great (the frosting added the perfect amount of sweetness).