Checkered Flag Cookies Recipe
Checkered Flag Cookies Recipe photo by Taste of Home

Checkered Flag Cookies Recipe

Publisher Photo
Signal the end of dinner by waving these crunchy cookies. Boxed mixes speed along preparation of the dough.
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 18 servings

Ingredients

  • 1 cup butter, divided
  • 1/2 cup semisweet chocolate chips
  • 2 packages (17-1/2 ounces each) sugar cookie mix
  • 2 eggs
  • 4 tablespoons all-purpose flour, divided
  • 36 wooden skewers (5 inches)

Nutritional Facts

1 serving (2 each) equals 244 calories, 15 g fat (8 g saturated fat), 51 mg cholesterol, 174 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large microwave-safe bowl, combine 1/2 cup butter and chocolate chips. Cover and microwave on high for 1-2 minutes or until melted; stir until smooth. Add the contents of one cookie mix package, 1 egg and 2 tablespoons flour; stir until combined. Cover and refrigerate for 1-2 hours or until dough is firm.
  2. Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm.
  3. Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm.
  4. On waxed paper, roll out the plain and chocolate dough into separate 9-in. x 5-in. rectangles. Cut each rectangle into nine 1-in. strips. Stack the strips in groups of three, alternating plain and chocolate strips, and forming six separate stacks.
  5. Form two blocks by placing one plain-topped stack on each side of a chocolate-topped stack and one chocolate-topped stack on each side of a plain-topped stack; press together gently.
  6. Cut both stacks into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Immediately insert a skewer into each cookie. Remove from pans to wire racks to cool completely. Yield: about 3 dozen.
Originally published as Checkered Flag Cookies in Quick Cooking May/June 2002, p49

Nutritional Facts

1 serving (2 each) equals 244 calories, 15 g fat (8 g saturated fat), 51 mg cholesterol, 174 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

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