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Chocolate and Vanilla Sugar Cookies recipe

Make checkerboards, stripes, and pinwheelswith this versatile cookie dough.

Recipe: Chocolate and VanillaSugar Cookies

3 (1 ounce) squares semisweet chocolate
1 cup unsalted butter, softened
1 cup SPLENDA® Sugar Blend
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

  • Beat butter at medium speed with an electricmixer in a large mixing bowl until creamy. Gradually add SPLENDA®Sugar Blend, beating well. Add eggs, one at a time, mixing wellafter each addition. Stir in vanilla.
  • Melt chocolate in a 1-cup glass measuringcup at HIGH in a microwave oven for 1 to 1 1/2 minutes or untilmelted, stirring twice. Set aside.
  • Combine flour, baking powder, and saltin a separate mixing bowl. Gradually add flour mixture to SPLENDA®Sugar Blend mixture, beating until blended. Do not over beat.Divide dough into half. Stir melted chocolate into half of mixture.
  • Place dough on a lightly floured worksurface.
  • For Checker Board Cookies: Shape chocolatedough into 2 rectangular logs approximately 1-inch in diameter.Repeat procedure with vanilla dough. Cut each log lengthwiseinto quarters. Reassemble logs, alternating chocolate and vanillato form a checkerboard pattern. Proceed as directed below.
  • For Pinwheel Cookies: Roll chocolate doughinto 2 (8 x 9-inch) rectangles. Roll vanilla dough into 2 (8x 10-inch rectangles) Place the vanilla layer on bottom so thatit extends 1 inch beyond the chocolate layer; roll as for a jellyroll.Proceed as directed below.
  • For Striped Cookies, divide each flavorinto 3 balls. Roll each ball into a 7 1/2 x 3-inch rectangle;cut each rectangle into 5 (1 1/2 x 3-inch strips). Stack 5 stripsalternating chocolate and vanilla. Proceed as directed below.
  • Wrap logs in plastic wrap and chill cookiedough for one hour or until slightly firm. (Dough can be frozenup to three months at this point).
  • Preheat oven to 350°F (175°C).Lightly grease cookie sheets.
  • Remove dough from refrigerator. Slicecookies 1/4-inch thick and place on prepared cookie sheets.
  • Bake 8 to 10 minutes or until edges ofcookies are lightly browned. Cool slightly on cookie sheets;remove to wire racks to cool completely.

    Makes 36 servings.
    Preparation Time: 27 Minutes
    Total Time: 1 Hour 35 Minutes

    Nutrition Info Per Serving (2 cookies):Calories 140 | Calories from Fat 60 | Fat 6g (sat 3.5g) | Cholesterol25mg | Sodium 30mg | Carbohydrates 17g | Fiber 1g | Sugars 7g| Protein 2g

    Recipe is courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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  • Comments



    I just started making the chocolate sugar cookies and realized the ingredients says baking powder but in the instructions it says soda. I just hoping you could clarify which one it takes. I m excited to make try these cookies!


    Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.

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