20 Delicious Black and White Cookie Recipes for Every Occasion

Dive into the delightful world of black and white cookies, where classic meets creativity in every bite! Whether you’re hosting a party, craving a sweet treat, or simply exploring new baking adventures, our roundup of 20 delicious recipes has something for every occasion. From traditional favorites to innovative twists, these cookies are sure to impress. Ready to find your next baking project? Let’s get started!

Classic New York Black and White Cookies

Nothing says New York like a classic Black and White Cookie, with its soft cake-like base and iconic half-and-half icing. Perfect for sharing or savoring solo, these treats are a delightful project for any home baker.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup whole milk
• 2 cups powdered sugar
• 2 tbsp light corn syrup
• 2 tbsp water
• 1/4 tsp vanilla extract
• 1 oz unsweetened chocolate, melted

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1/2 tsp vanilla extract, beating well.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
5. Drop 1/4 cup portions of dough onto the prepared sheets, spacing them 3 inches apart. Bake for 15-18 minutes until edges are lightly golden. Cool completely.
6. For the icing, whisk together 2 cups powdered sugar, 2 tbsp light corn syrup, 2 tbsp water, and 1/4 tsp vanilla extract until smooth. Divide in half; stir 1 oz melted chocolate into one half.
7. Spread white icing over half of each cookie’s flat side, then chocolate over the other half. Let set before serving.

The magic of these cookies lies in their texture—soft and cakey, yet sturdy enough to hold up to the dual icings. It’s a fun, interactive finish that makes them as enjoyable to decorate as they are to eat.

Tip: For perfectly even cookies, use an ice cream scoop to portion the dough.

Vegan Black and White Cookies

These Vegan Black and White Cookies are a delightful twist on the classic, offering a tender, cake-like texture with a rich duo of icings that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 tbsp apple cider vinegar
• 1 1/2 cups powdered sugar
• 2 tbsp cocoa powder
• 2 tbsp water

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/3 cup melted coconut oil, 1 tsp vanilla extract, 1/2 cup almond milk, and 1 tbsp apple cider vinegar to the dry ingredients. Stir until just combined.
4. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are lightly golden. Let cool completely.
5. For the icings, divide 1 1/2 cups powdered sugar between two bowls. To one bowl, add 2 tbsp water and stir until smooth for the white icing. To the other bowl, add 2 tbsp cocoa powder and 2 tbsp water, stirring until smooth for the chocolate icing.
6. Spread white icing over half of each cookie and chocolate over the other half. Let set before serving.

The magic of these cookies lies in their perfectly balanced icings, creating a visually striking and deliciously contrasting treat that’s as fun to make as it is to eat.

Tip: For a smoother icing, sift the powdered sugar and cocoa powder before mixing.

Gluten-Free Black and White Cookies

These Gluten-Free Black and White Cookies are a delightful twist on the classic, offering a tender bite and the perfect balance of vanilla and chocolate flavors.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 cup powdered sugar
• 2 tbsp cocoa powder
• 2 tbsp hot water

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 1/2 cups gluten-free flour blend, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/4 cup milk to the butter mixture, mixing until just combined.
5. Drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
6. For the icings, mix 1/2 cup powdered sugar with 1 tbsp hot water for the white icing. In another bowl, mix 1/2 cup powdered sugar, 2 tbsp cocoa powder, and 1 tbsp hot water for the chocolate icing. Spread half of each cookie with white icing and the other half with chocolate icing.

The magic of these cookies lies in their dual icing, creating a visually striking and deliciously contrasting treat that’s sure to impress.

Tip: For smoother icing, sift the powdered sugar and cocoa powder before mixing with water.

Black and White Cookie Cake

Who says you have to choose between black and white cookies when you can have both in one stunning cake? This Black and White Cookie Cake combines the best of both worlds into a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water
• 2 cups powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Add 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in 1/2 cup hot water until the batter is smooth.
5. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the glaze, whisk together 2 cups powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Spread half over the cooled cake. Add 1/2 cup cocoa powder to the remaining glaze, then spread over the first layer to create the black and white effect.

The magic of this cake lies in the contrasting glazes that mimic the iconic cookie, offering a playful twist on a classic flavor duo.

Tip: For cleaner slices, chill the cake for 30 minutes before serving.

Mini Black and White Cookies

These Mini Black and White Cookies are the perfect bite-sized treat, combining rich chocolate and sweet vanilla in every delightful morsel.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup powdered sugar
• 1 tbsp water

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/3 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract, mixing well.
4. Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with the flour mixture, until just combined.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
6. Melt 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. In another bowl, whisk together 1/2 cup powdered sugar and 1 tbsp water until smooth for the vanilla icing.
7. Spread chocolate over half of each cookie and vanilla icing over the other half. Let set before serving.

The contrast between the glossy chocolate and matte vanilla icing not only looks stunning but also offers a perfect balance of flavors in each bite.

Tip: For a smoother icing, sift the powdered sugar before mixing with water.

Black and White Cookie Ice Cream Sandwiches

Transform the classic New York black and white cookie into a frozen treat that’s perfect for summer picnics or a sweet afternoon pick-me-up.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 pint vanilla ice cream, slightly softened

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/3 cup buttermilk, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, until the cookies are set and slightly firm to the touch. Let cool completely on the baking sheet.
7. Once cooled, spread 1 pint slightly softened vanilla ice cream on the flat side of half the cookies. Top with the remaining cookies, flat side down, pressing gently to adhere.
8. Freeze the sandwiches for at least 2 hours before serving to firm up.

The magic of these sandwiches lies in the contrast between the tender, cake-like cookies and the creamy, cold ice cream—a delightful play on textures and temperatures.

Tip: For an extra touch, drizzle melted chocolate over the assembled sandwiches before freezing for a decorative finish.

Black and White Cookie Truffles

These Black and White Cookie Truffles are a playful twist on the classic New York cookie, combining rich chocolate and vanilla flavors in a bite-sized treat that’s perfect for any gathering.

Ingredients

• 1 cup vanilla sandwich cookies, finely crushed
• 4 oz cream cheese, softened
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1 tsp vanilla extract

Instructions

1. In a medium bowl, mix together the finely crushed vanilla sandwich cookies and softened cream cheese until well combined.
2. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to firm up.
3. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
4. Dip half of each frozen truffle into the melted semi-sweet chocolate, then place back on the parchment paper.
5. Melt the white chocolate chips with the vanilla extract in the same manner, then dip the other half of each truffle into the white chocolate.
6. Allow the truffles to set at room temperature or refrigerate for 15 minutes until the chocolate is firm.

The contrast between the dark and white chocolate not only looks stunning but also offers a delightful mix of flavors in every bite.

Tip: For a smoother finish, use a toothpick to dip the truffles, then gently swirl to cover any gaps.

Black and White Cookie Cheesecake

Who says you have to choose between a classic black and white cookie and a creamy cheesecake? This dessert combines the best of both worlds for a treat that’s sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan to form the crust.
2. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour, mixing well after each addition.
3. Pour half the batter over the crust. Melt semi-sweet chocolate chips and swirl into the batter. Add remaining batter, then melt white chocolate chips and swirl on top.
4. Bake for 50 minutes until the center is almost set. Cool in the oven with the door ajar for 1 hour, then refrigerate for 4 hours before serving.

The marbled chocolate swirls not only make this cheesecake a showstopper but also perfectly mimic the iconic black and white cookie’s look.

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Black and White Cookie Brownies

Who says you have to choose between cookies and brownies? These Black and White Cookie Brownies combine the best of both worlds for a treat that’s irresistibly rich and delightfully chewy.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the melted butter and granulated sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the flour, cocoa powder, and salt, mixing just until incorporated.
5. Fold in the white chocolate chips and semi-sweet chocolate chips.
6. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let cool in the pan before cutting into squares.

The magic of these brownies lies in the contrasting flavors and textures—creamy white chocolate against the deep, fudgy brownie base.

Tip: For an extra glossy top, let the brownies cool completely in the pan before slicing.

Black and White Cookie Cupcakes

These Black and White Cookie Cupcakes are a playful twist on the classic New York treat, combining the best of both worlds in a single, delightful bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup granulated sugar, 1/2 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract, beating until light and fluffy.
7. Frost each cupcake with half vanilla and half chocolate frosting to mimic the classic black and white cookie look.

The contrast between the rich chocolate cupcake and the creamy vanilla frosting creates a visually striking and deliciously balanced dessert.

Tip: For a smoother frosting application, use an offset spatula to create a clean divide between the two flavors.

Black and White Cookie Dough Bites

These Black and White Cookie Dough Bites are the perfect no-bake treat, combining the classic flavors of black and white cookies in a bite-sized, doughy delight.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour and 1/4 tsp salt. Set aside.
2. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar until light and fluffy. Mix in 1 tsp vanilla extract and 2 tbsp milk.
3. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips.
4. Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes to set.
5. Once chilled, the bites are ready to enjoy! The contrast between the rich semi-sweet and creamy white chocolate chips makes each bite a delightful surprise.

Tip: For an extra touch, drizzle melted chocolate over the chilled bites before serving.

Black and White Cookie Milkshake

Who says you have to choose between a black and white cookie and a milkshake? This Black and White Cookie Milkshake blends the best of both worlds into one irresistible treat.

Ingredients

• 2 cups vanilla ice cream
• 1 cup milk
• 1/2 cup crumbled black and white cookies
• 2 tbsp chocolate syrup
• 2 tbsp vanilla syrup
• Whipped cream, for topping
• Additional crumbled black and white cookies, for garnish

Instructions

1. In a blender, combine the vanilla ice cream, milk, and 1/2 cup crumbled black and white cookies. Blend until smooth.
2. Drizzle the inside of a glass with 1 tbsp chocolate syrup and 1 tbsp vanilla syrup.
3. Pour the milkshake into the prepared glass.
4. Top with whipped cream and sprinkle with additional crumbled black and white cookies.
5. Serve immediately with a straw and a spoon for the full experience.

The magic of this milkshake lies in the contrasting swirls of chocolate and vanilla, mirroring the iconic cookie it’s inspired by. It’s a playful nod to the classic dessert, transformed into a sipable delight.

Tip: For an extra cookie crunch, blend in a few more crumbles or use them as a rim garnish with a drizzle of syrups.

Black and White Cookie Pancakes

Who says you can’t have cookies for breakfast? These Black and White Cookie Pancakes bring the iconic dessert to your morning table in the most delightful way.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter in half.
4. Mix 1/4 cup cocoa powder into one half of the batter until fully incorporated.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup of each batter onto the skillet to create side-by-side black and white pancakes. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.
6. Whisk together 1/2 cup powdered sugar and 1 tbsp milk to create a glaze. Drizzle over the warm pancakes.

The contrast between the rich chocolate and vanilla pancakes, topped with a sweet glaze, makes every bite a mini celebration.

Tip: For extra flair, use a squeeze bottle to create a more precise drizzle pattern with the glaze.

Black and White Cookie Pudding

Who says you can’t have your cookie and eat it too? This Black and White Cookie Pudding turns the classic New York treat into a creamy, dreamy dessert that’s sure to impress.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 4 black and white cookies, chopped
• 1/2 cup chocolate chips
• 1/2 cup white chocolate chips

Instructions

1. In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt over medium heat until the mixture begins to thicken, about 5 minutes.
2. In a separate bowl, lightly beat 2 large egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks, then return everything to the saucepan. Cook, stirring constantly, until the pudding is thick and coats the back of a spoon, about 3 minutes.
3. Remove from heat and stir in 2 teaspoons vanilla extract. Fold in 4 chopped black and white cookies, 1/2 cup chocolate chips, and 1/2 cup white chocolate chips until evenly distributed.
4. Divide the pudding among serving dishes and refrigerate for at least 2 hours, or until set. Serve chilled.

The magic of this pudding lies in the contrasting textures—creamy pudding meets chewy cookie bits and melty chocolate chips for a dessert that’s anything but ordinary.

Tip: For an extra touch of elegance, garnish each serving with a mini black and white cookie or a drizzle of melted chocolate.

Black and White Cookie Tart

This Black and White Cookie Tart is a playful twist on the classic cookie, offering a delightful contrast of flavors in every slice.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup softened unsalted butter, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, and 1/4 tsp salt until a dough forms.
2. Press the dough evenly into a 9-inch tart pan. Bake for 15 minutes until lightly golden. Let cool.
3. In separate bowls, melt 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips with 1 tbsp heavy cream each, stirring until smooth.
4. Spread the semi-sweet chocolate over half of the cooled tart, and the white chocolate over the other half. Chill for 30 minutes before serving.

The magic of this tart lies in the stark, yet harmonious, contrast between the rich dark chocolate and the sweet white chocolate, making it a showstopper at any gathering.

Tip: For clean slices, dip your knife in hot water before cutting.

Black and White Cookie Muffins

These Black and White Cookie Muffins are a playful twist on the classic New York cookie, combining the best of both worlds in a soft, muffin form.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup powdered sugar
• 1 tbsp milk (additional)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Stir in 1/2 cup melted unsalted butter, 1/2 cup milk, 1 large egg, and 1 tsp vanilla extract until just combined.
4. Divide the batter in half. Mix 1/4 cup cocoa powder into one half.
5. Spoon the vanilla and chocolate batters alternately into the muffin liners for a marbled effect.
6. Bake for 18-20 minutes until a toothpick comes out clean. Let cool.
7. Whisk together 1/2 cup powdered sugar and 1 tbsp milk to create a glaze. Drizzle over the cooled muffins.

The marbled batter not only looks stunning but ensures every bite has the perfect balance of vanilla and chocolate.

Tip: For an extra glossy finish, add a pinch of salt to the glaze.

Black and White Cookie Pie

Imagine the classic New York black and white cookie transformed into a decadent pie – that’s exactly what this Black and White Cookie Pie brings to your dessert table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, and 1/4 tsp salt. Pulse until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water until the dough comes together.
2. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges, then freeze for 15 minutes. Line with parchment, fill with pie weights, and bake for 20 minutes. Remove weights and parchment, bake for another 5 minutes, then cool.
3. Whisk together 1 cup granulated sugar, 1/2 cup cocoa powder, 1/4 tsp salt, 2 large eggs, and 1 tsp vanilla extract until smooth. Pour into the cooled crust and bake at 350°F for 25 minutes until set. Cool completely.
4. Whip 1/2 cup heavy cream and 1/2 cup powdered sugar to stiff peaks. Spread over the cooled chocolate layer, creating a stark white contrast to the dark base.

The magic of this pie lies in its layers – a buttery crust, rich chocolate filling, and a cloud-like whipped topping that mirrors the iconic cookie’s design.

Tip: For clean slices, chill the pie for an hour before serving and use a hot knife.

Black and White Cookie Bread

Who says you can’t have your cookie and eat it too? This Black and White Cookie Bread combines the best of both worlds, offering a delightful twist on a classic favorite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared loaf pan.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. In a small bowl, whisk together 1/2 cup powdered sugar and 1 tbsp milk until smooth. Drizzle over the cooled bread to create the ‘white’ part of the black and white cookie effect.

The magic of this bread lies in its dual identity—rich chocolate base meets sweet vanilla glaze, just like the iconic cookie it’s inspired by.

Tip: For an extra cookie-like experience, toast a slice and spread with a little butter.

Black and White Cookie Scones

These Black and White Cookie Scones blend the classic flavors of New York’s favorite cookie into a tender, buttery scone that’s perfect for your morning coffee or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1/2 cup whole milk, 1 large egg, and 1 tsp vanilla extract. Pour into the dry ingredients and stir just until combined.
5. Gently fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips.
6. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges. Place on the prepared baking sheet.
7. Bake at 400°F for 18-20 minutes until golden. Let cool slightly before serving.

The magic of these scones lies in their dual chocolate chips, offering a delightful surprise in every bite that mirrors the iconic black and white cookie.

Tip: For an extra glossy finish, drizzle melted chocolate over the cooled scones in a classic black and white pattern.

Black and White Cookie Parfait

Dive into the delightful layers of this Black and White Cookie Parfait, a playful twist on the classic cookie that’s as fun to make as it is to eat.

Ingredients

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup vanilla yogurt
• 1/2 cup chocolate cookie crumbs
• 1/2 cup vanilla cookie crumbs
• Fresh berries, for garnish

Instructions

1. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3 minutes.
2. Gently fold in the vanilla yogurt until just combined, being careful not to deflate the whipped cream.
3. In serving glasses, layer the bottom with chocolate cookie crumbs, followed by a layer of the cream mixture, then vanilla cookie crumbs, and repeat until the glass is full, ending with a cream layer.
4. Garnish the top with fresh berries and a sprinkle of leftover cookie crumbs for texture.
5. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

The magic of this parfait lies in the contrast between the creamy layers and the crunchy cookie crumbs, offering a symphony of textures in every spoonful.

Tip: For an extra chocolatey version, drizzle each layer with melted chocolate before adding the next.

Conclusion

We hope this roundup of 20 delicious black and white cookie recipes inspires your next baking adventure! Whether you’re celebrating a special occasion or just treating yourself, there’s a recipe here for every moment. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the joy of baking. Happy baking, friends!