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Inspired by a recipe from the Old-Fashioned Bake Sales recipe book, these cookies are a delightfully soft, light, and not-overly-sweet treat perfect for any occasion. I’ve made this black and white cookie recipe again and again and you will too!
Traditional black and white cookies are round and include not only a dark coating but also a white icing on top. They usually have a lemon flavoring, too.
This recipe has a few notable differences. It features a dark, chocolate coating on one half of the cookie. The other half of the cookie does not have a coating. This lends to the cookie not being overly sweet and gives a richer taste and contrast. Also, this recipe does not contain lemon flavoring. Instead it uses cream cheese which creates soft, pastry-like layers. Their melt-in-your-mouth texture, paired with a smooth, rich chocolate coating, makes them irresistible!
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Getting Started
Before you begin, set out the butter and cream cheese to soften. This will make the dough easier to work with and ensure a smooth consistency.
I find it easiest to break this recipe into three sessions, sometimes spreading the process across three evenings:
- First session – Prepare the dough and chill.
- Second session – Roll, cut, and bake the cookies.
- Third session – Dip the baked cookies in chocolate.
Freezing the dough helps speed up the chilling process, especially if you’re short on time.
A stand mixer makes quick work of combining the dough ingredients. A hand mixer works well, too.
A 2-inch cookie cutter is ideal for this recipe. However, the total yield varies based on how thinly and evenly the dough is rolled. The anticipated yield is around 36 cookies. I always get at least that though I sometimes get significantly more—nearly double on occasion! If your yield is on the higher end, you may need extra chocolate for dipping.
For baking, these are my favorite cookie sheets. They are sturdy and make for a nice even bake.
Black and White Cookie Recipe Ingredient Recommendations
I typically use store-brand ingredients for everything in this recipe. The one exception is Crisco shortening sticks. As I shared in Gluten-Free Peanut Butter Blossoms, since I don’t frequently bake with shortening, I find these sticks to be incredibly convenient. They keep well and allow for precise measuring.
Black and White Cookie Recipe Finishing Touches
Melting the chocolate can be done a few ways. If using a small pan on the stovetop, be careful not to burn the chocolate to the pan. You may need to take it on and off the heat to manage this. A double-broiler is an option, too.
I’ve recently switched to using a mini slow cooker. The melting process takes a little longer to get going but it’s a great size for dipping. It’s important to turn the slow cooker off once the chocolate reaches the right consistency. If it cools too much before you finish dipping, simply turn it back on briefly for a reheat.
To make dipping easier, tilt the pot or crock toward you so the chocolate pools in one area, allowing for a smooth and even coating.
Bonus Tip: If you have leftover melted chocolate, mix in chopped nuts, shredded coconut, or crushed pretzels. Use a cookie scoop to drop spoonfuls onto wax paper and let cool for an extra little treat!
Pairings
These cookies are a perfect treat for any time of year, but they’re especially wonderful for special occasions like Valentine’s Day—simply use a heart-shaped cookie cutter, like I did here, to make them extra festive!
Black and White Cookie Recipe Leftovers
For short-term storage, keep the cookies in an airtight container in the fridge. For longer storage, or if making ahead, freezing works well. I recommend layering the cookies in freezer gallon Ziploc bags and laying them flat.
With a delicate texture and rich chocolate coating, this black and white cookie recipe is sure to become a new favorite in your home. Enjoy!
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Black & White Cookies
Ingredients
Cookie Dough
- ¾ c sugar
- 1 c butter, softened
- 3 oz cream cheese, softened
- 1 egg
- 3 c all-purpose flour
Chocolate Dip
- 1 c semisweet chocolate chips
- 2 tbsp shortening
Instructions
- Combine the sugar, butter, cream cheese, egg and vanilla in a large bowl. Beat at medium speed of electric mixer, scraping bowl often, until light and fluffy. Add flour; beat until well mixed. Divide dough in half; wrap each half in waxed paper. Refrigerate 2 hours or until firm.
- Preheat oven to 375℉. Roll out dough to ⅛" thickness on lightly floured surface. Cut out with lightly floured cookie cutter. Place 1" apart on ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
- Melt chocolate chips and shortening in small saucepan over low heat 4-6 minutes or until melted. Dip half of each cookie into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered, in refrigerator.