Homemade Mini Black and White Cookies Rock!

Mini Black and Whites

If they’re good enough for Jerry Seinfeld, they’re good enough for you. Yes, the black and white, only the most tastastic cookie around.

Personally, I love the black and white. I’m an equal opportunist. My wife just likes the vanilla so I often find myself eating simply chocolate halves.

Allie’s been on a cookie kick of late, and I’m loving every minute of it. She usually just goes with the Pillsbury or Duncan Hines chocolate chip cookie mix, rather than making cookies from scratch. But this time, she went for the gold. Or rather the black and white.

Using this recipe from Land O’Lakes (with a slight tweak), she created miniature black-and-whites that were gone faster than you can say, “A zebra with a cold.”

I made sure to help Allie throughout the process using my highly skilled culinary attributes. Okay, fine. I got her wax paper when her hands were covered in icing, and I helped taste test. But I did take lots of photos throughout, so let’s watch the process, shall we?

Here’s Allie mixing all the ingredients with an electric mixer. Note her refusal to ever wear an apron.

Mixing ingredients

After the dough was ready, she rolled them up into small balls and tossed ’em on a cookie sheet. Remember when you were a kid and your mom would let you eat some of the raw cookie dough? Yeah, those were the days. The days before anyone knew what salmonella was.

Ready to cook

So far, pretty similar to other cookies, right? After cooking, it’s time to let them cool. Yeah, this was about the time the house really started to smell like Heaven.

Cookies cooling

While they’re cooling, it was time to make the frosting. Allie started by doing vanilla first. The icing was fairly easy to make and then it was time for some cookie painting! Picasso, eat your heart out! Get it? Eat? Okay, moving on…

Cookie painting

Here’s where my job came in. I’d place the wax paper down so Allie could put the half-painted cookies on them to dry. I don’t like to brag, but… well, I totally nailed it!

Vanilla halves

Once she was done with the vanilla halves, it was time to go chocolate! The vanilla was a bit smoother and easier to spread, according to Allie. Personally, I think she did it on purpose since it’s quite obvious she favors vanilla. She’s not into the perfect harmony of the cookie like I am.

Chocolate icing

When the black sides were done, we just needed to let these suckers dry and that’s it. Black and whites for everyone!

Black and Whites

The batch actually made a huge amount which we served after dinner when some friends came over. There were still plenty left… uh… until Jason and I devoured them the next night that is.

Here’s the recipe if you’d like to try them out for yourself!

Mini Black and Whites



3/4 cup sugar
1/2 cup butter, softened
1 egg
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/8 teaspoon lemon extract, if desired



2 1/2 cups powdered sugar
1 tablespoon butter, softened
2 tablespoons light corn syrup
3 to 4 tablespoons milk
1 (1-ounce) square bittersweet or semi-sweet baking chocolate, melted
1 teaspoon vanilla (this was Allie’s addition that definitely made the glaze extra nummy)


Heat oven to 400°F. Combine sugar, 1/2 cup butter and egg in large bowl. Beat at medium speed until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat, scraping bowl often, until well mixed.Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are lightly browned. Cool completely.Combine all glaze ingredients in medium bowl except milk and chocolate. Beat at medium speed, adding enough milk for desired glazing consistency. Remove 1 cup glaze to small bowl. Add melted chocolate; mix well.

Brush half of each cookie with white glaze; let stand on waxed paper to set (15 minutes). Brush other half with chocolate glaze. Allow cookies to stand until set (1 hour).

Makes 3 dozen cookies. (Or 1 insanely huge cookie!)

Original recipe from Land O’Lakes


Which half do you like better: The black or the white? 

31 thoughts on “Homemade Mini Black and White Cookies Rock!”

  1. Handy facts. Lucky my family I came across your internet-site accidentally, for stunned the reason why that coincidence couldn’t transpired earlier! My spouse and i book marked this.

  2. So I’m on a self-imposed sweets ban right now due to Christmas overindulgence. But as soon as it’s over [haven’t picked a date yet] I’m coming back for this. Never got the white half though, unless it is just for looks. Shouldn’t the whole thing be coated in chocolate? Twice? 🙂

  3. The beauty of a black-and-white is that you don’t have to choose a favorite! Honestly, though, the naked cookies look so good I might have gobbled them up before they had a chance to get frosted.

  4. I had a friend introduce me to these cookies years ago. I never thought about making them myself. Thanks for the recipe.

  5. Yum! Those would be a big hit here with the fam! May have to put them on a list of “Things to Make with the Kids” so I can have them doing the choc part! 🙂

  6. Black and white cookies are my son’s favorites. I am a fan of chocolate so I would bite into the chocolate part and leave the vanilla for him and my husband. have to try the recipe…they look reallly yummy.

  7. Those cookies look awesome. I love cookies and I would really prefer the vanilla but since it’s hooked to the chocolate I guess I would have to eat both. Oh well. HAHA.

  8. Yum! This is going into my recipe book. If I use baking as bonding time with my toddler, it’s less like making myself cookies and more like being an awesome parent, right? yeah? okay.


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