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Checkerboard Black and White Cookies
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Checkerboard Black and White Cookies

2 Hr(s) 3 Min(s)
20 Min(s) Prep
1 Hr(s) 43 Min(s) Cook
We used a pretty straightforward strategy when dreaming up these Checkerboard Black and White Cookies: Chocolate and vanilla for the win!
What You Need
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27 servings
Original recipe yields 27 servings
2 cups flour
1/2 tsp. baking soda
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup sugar
2 tsp. vanilla
1/4 cup toffee bits
2 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Combine flour and baking soda. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually beat in flour mixture. Remove half the dough; place in medium bowl. Add toffee bits; mix well. Set aside. Add melted chocolate to remaining dough; mix well. Divide each dough into 2 equal pieces. (You should have 2 white and 2 chocolate pieces.)
Roll 1 dough piece into 6-inch log on lightly floured surface; wrap tightly in plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.
Cut 1 white dough log lengthwise in half, then cut each piece lengthwise in half again. (You should have 4 pieces of white dough.) Repeat with 1 log of chocolate dough. Place 1 each white and chocolate dough piece, with short ends together, on work surface. Cover chocolate strip with remaining white strip, then cover white strip (on bottom) with remaining chocolate strip. Gently press strips together to form log. Wrap tightly in plastic wrap. Repeat with remaining dough pieces to form 3 more logs. Freeze 30 min. or until firm.
Heat oven to 350ºF. Cut each log into 20 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets.
Bake 11 to 13 min. or until lightly browned. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Kitchen Tips
Tip 1
Size Wise
These decorative cookies have built-in portion control so you can easily keep tabs on serving size.
Tip 2
How to Freeze the Cookies
These fun cookies can be frozen for easy entertaining later on. Cool cookies completely, then wrap tightly in plastic wrap and place in airtight container. Freeze up to 1 month.
Tip 3
Easy Microwave Melting of BAKER'S Chocolate
Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.
Tip 4
Freezing Cookie Dough
Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For slice-and-bake cookies, shape dough into logs, double wrap in plastic wrap and freeze until ready to use. Then, just thaw, slice and bake. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake. For cut-out cookies, pat dough into a disk, double wrap in plastic wrap and freeze. When ready to bake, just thaw the dough, roll out, cut into shapes and bake as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 25mg
Sodium 95mg
Total Carbohydrates 16g
Dietary Fibers 0g
Sugars 9g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
27 servings, about 3 cookies 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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